Delectable Peach Berry Jam
Make some now, and hide it away for a touch of summer this winter.
We grew the blackberries and got the blueberries and peaches at our town's farmer's market. Photos first, how-to after... because they're practically hypnotic. Resistance is futile - you will want to make this jam.
Your mouth is watering.
Berry good, don't you think?
So juicy, cut them up.
A bit of sugar makes the berries' sweetness ooze out even more.
Can you smell these peaches?
The berries were not going to be outdone by the peaches.
Oh, I wish you could smell this jam!
The jars are ready.
Mostly peach, with a berry center.
OK, Let's Get Cooking!
You can make both jams in tandem, or do one at a time. You could even make them in a single pot, but you'll lose the effect of putting spoonfuls of the berry jam into the peach jam.
Peach Jam
- 12 big, juicy peaches
- About 4 cups of sugar
- 1 package of pectin
Wash, pit, and cube peaches.
Put about a cup of peaches into a big saucepan and heat on medium.
Crush the peaches until their juices start seeping out.
Add the rest of the peaches and slowly heat to boiling.
Reduce heat to a low boil, and boil for 20 minutes, stirring often.
Stir the sugar into the peaches.
Heat to a boil again.
Add the pectin and boil for a minute.
Remove from heat.
Ladle into jelly jars (8-pint jars usually - it varies some), leaving about two inches at the top of the jar.
Berry Jam
- 3 1/2 cups of blackberries
- 1/2 cup of blueberries
- About a cup of sugar
- 1/2 package of pectin
- 1/4 to 1/2 tsp. cinnamon (I like it spicy!)
- 1/4 to 1/2 tsp. ground cloves
- 1/4 to 1/2 tsp. ground ginger
- 1 Tbsp. lemon juice
Put the berries in a saucepan.
Mash them as you add the sugar.
Bring to a boil, stirring - for about 15 minutes.
Add the pectin and boil one more minute.
Remove from heat.
Stir in the spices and lemon juice.
Divide among the peach jam-filled jars, dropping by spoonful into the center.
Process the Jam
If you want to preserve the jam rather than eating it all within a week or two (hey, don't judge), here's what to do. You'll need sterilized jars, bands, and NEW lids (never re-use them). Be sure to leave an inch of space at the top of the jar. Put the lids on and tighten (but don't go crazy with the torque).
Boil a large pot of water. Use tongs to place the filled jars in the pot, standing up. The water needs to cover the tops of the jars. Boil for 20 minutes. Use tongs to remove the jars, and put them on a kitchen towel to start to cool. You'll hear the jar lids POP as they cool off. The next day, you'll want to re-tighten the lids. Push down in the center of each lid to make sure there's no give. If it gives, you'll need to refrigerate and eat within a week or two. If it doesn't give, it'll keep for a year or so.
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We love making jam! It's great to see you sharing the recipe @steemitpatina, because in these modern times many people think it's "easier" or "more convenient" to purchase a jar from the store rather than make their own. We prefer the "old-fashioned way" because it's more honorable, and making your own jam is a wonderful way to preserve the bounty of a season's harvest. Your jams look delicious; the love you put into making them shines through!
Thank you, @gardenofeden - you put it so well. There's this sense of honorable creation, of preserving one particular summer to savor throughout the year (if it lasts that long!). Your comment has me smiling.
have you done them with no sugar? with no pectin? if you will eat it soon do we need sugar and pectin? ? will it just be watery with no pectin? if we don't use sugar can we still omit the pectin? thanks for the great tutorial!
Great questions, @micheletrainer! I've done the berry jam without pectin - just the same amount of corn starch (got to mix into a bit of the juice before adding to the batch). It came out a bit more liquidy than I like. The sugar draws the juices out, helps the jelly/jam/preserves gel, and helps with preserving as well (https://www.sugar.org/all-about-sugar/sugar-in-jellies-and-preserves/) - I don't think there's a real substitute, although it might be worth trying honey (but only if you're going to eat it soon!).
It might be worth experimenting with just to see how it comes out, without pectin and sugar. Might make a nice syrup to drizzle over pancakes, crepes, pound cake, or even ice cream. Ohhhh... now my mouth is watering!
@steemitpatina maybe I'll try molasses! I'll let u know....we can DM on twitter (same handle) thanks!
I have so many berries and peaches in my yard - THANK YOU @steemitpatina ~!!!!!!!!
Make as much as you can store - long about February, you'll be SO glad. Let me know how it turns out!
Wow
This Post Reminds Me Of Jams And Jellies
That My Mother Made Years Ago.
The House We Lived In Had Green Grape Vines
Black Raspberries, Red Too
And Rhubarb.
My Mom Would Make A Yummy Sort Of Like Jam
Out of all of these, She Also Would Use Flavored
Jello For The Green Grapes To Make The Jam Taste Better
(I Remember It Was Red And Tasted Like Strawberries)
I Would Put That Stuff On Two Pieces Of Toast For Breakfast
And Would Not Get The Jitters Or Hungry All Day Long
Thanks For Posting
I Am A new Follower Now, Yay!!
Thanks for following - and for the comment. Ohhhhh, rhubarb :) I'm going to have to get some to make strawberry rhubarb jam next.
Ohhhh....those pictures are downright cruel. Haha sounds positively delicious.
Man, I'd share it if everyone came over tomorrow! It's SO good.
Yum!!!
Do you have a preferred type/brand of pectin?
I've always used Sure-Jell, but only because that's what's in stock - we live in the sticks!
That looks good. Looking forward to see more recipes of you!!
Thank you! I only really started cooking (rather than assembling!) about four years ago, and discovered I really like it.
My parents cook a lot every single day - about 5 dishes for every lunch and dinner . Thereby I had to learn how to cook :P really enjoy it too
very good post - tastily done! You got me to keep reading ... you lost me on pectin and sugar but I upvoted because it's a good read. I wonder if stevia or honey could actually be a better alternative on this one. Not a fan of sugar - if only Synsepalum dulcificum or miracle berries are not just available in Africa, I would powder one of it's fruits and eat it before eating sugar free fruit jams. Thank you for the recipe anyway!
Thank you! I'm not a fan of sugar, either... but there's something about its chemistry that helps to gel the jam. I typically use local honey if I need to sweeten a food or beverage, and experiment with finding the minimal amount of sugar to get the job done while baking or preserving... but yeah, it's still in there.
@steemitpatina - it's the acidity or the sourness of the fruits you use for making a jam - it makes sugar's 2 substances glucose and fructose separate or break - so it doesn't harden and becomes jelly instead.
I've had no sugar added jams and jellies but they probably still have pectin or cornstarch..not sure.
I wonder if using Arrow root powder in place of pectin could work? hmm.
Worth a try... unless your produce is just too perfect to risk! (That's how I often feel.)
This looks so good! Completely unfair. I long for the days when I could eat anything, but alas....allergies and diabetes restrict me so much. I used to love the strawberry freezer jelly my mom and aunt used to make. We put it on fresh baked bread. Now, I cannot have sugar or wheat. I may be able to use arrow root in place of pectin, but really the issue lies in finding a good sugar substitute (natural of course). Now my brain is running through ideas :)
That's a challenge a lot of people have - I bet there's someone who's figured out a good substitute. It might not gel right, but it could still be a delectable topping!