Peach Jam and Blackberry Jam

peach jam

peachesjam in cansrachel peeling peachesblackberriespeaches

My wife Rachel and I went over to my mothers house the other day and made some jam. My mother went out to the pick your own whatever farm Larriland and got some blackberries and some peach seconds.

The jam making process is pretty straight forward and there are usually instructions that come in the pectin package. For those who don’t know, pectin is a powder that is derived from plant cell walls and it is added to jam to help it gel. Some kind of jams can be made without extra pectin based on how pectiny (not a real word) the fruit is. For example, apples have a lot of pectin, blackberries don’t.

Here are the recipes,

Peach Jam


4 cups pitted chopped peaches
5 cups sugar
1 1.75oz package of pectin

Blackberry Jam


4 cups crushed blackberries
6 cups of sugar
1 1.75oz package of pectin


Sterilize the jars and lids by boiling in hot water or washing in the dish washer hot cycle.
Bring the peaches or berries to a boil.
Slowy mix in the pectin.
Mix in the sugar.
Bring to a rolling boil.
Boil for one minute.
Fill the jars with some room for the liquid to expand, about 1/4 of an inch from the lid.
Add the jars to boiling water for 10-20 minutes.
Remove them from the water and let them cool at room temperature for 24 hours.

Here is more info on making jam.

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