Two-Tone Peach and Blackberry Jam
Ingredients
Peach Jam
-
2
lbs
peaches
-
2
cups
white sugar
-
3
tbsp
classic pectin
-
2 ½
tbsp
lemon juice
Blackberry Jam
-
3 ½
lbs
blackberries
-
¾
cups
water
-
4 ¼
cups
white sugar
-
6 ¼
tbsp
classic pectin
-
2
tbsp
lemon juice
Instructions
- Peel the peaches by blanching them in boiling water, then dunking them in ice-cold water.
- Cut, pit, and dice the peaches, then combine all peach jam ingredients in a large pan and boil for 30-40 minutes.
- Check the setting point using the wrinkle test, then remove from heat and skim any scum.
- In a separate pan, place blackberries with water and soften on moderate heat for about 10 minutes.
- Add sugar, pectin, and lemon juice to the blackberries, stir to dissolve, and boil for 15-20 minutes.
- Check the setting point for the blackberry jam, then remove from heat and skim any scum.
- Pour blackberry jam into sterilized jars up to a marked halfway line and let sit for 5 minutes.
- Pour the peach jam on top of the blackberry jam in the jars, filling almost to the rim, and seal.
Nutrition Facts (estimated)
Servings
6-8 jars
Calories
1902
Total fat
2g
Total carbohydrates
490g
Total protein
5g
Sodium
98mg
Cholesterol
0mg
You might also like