Two-Tone Peach and Blackberry Jam from The Modern Preserver

Two-Tone Peach and Blackberry Jam
There’s a long list of projects and hobbies that I intend to take up but never get around to doing and canning is one of them. I still love making jams and pickles, but my work-around to avoid the canning part is to make small batches that we can eat within a week or two or, in the case of jams, to freeze them instead of canning. This summer, though, this is going to be the summer that I finally start canning the preserves I make.

Whether you’re a canner or a non-canner, the recipes in Kylee Newton’s The Modern Preserver are sure to provide enough inspiration to fill your pantry (or freezer) for the season. Is your garden overflowing with tomatoes? Whip up a batch of Tomato and Apple Chutney! Couldn’t resist the cheap pickling cucumbers at the farmers market? Pickled Cucumber Relish is the perfect way to use them. The recipes in this book are creative and, yes, modern ideas for chutneys, jams, pickles, syrups and more.

The Modern Preserver
This Two-Tone Peach and Blackberry Jam is a gorgeous way to use two of my favorite summer fruits. And if you’re going to make preserves to share, this is one that’s sure to impress. When canned, this jam keeps for up to 6 months, letting you enjoy a little taste of summer on even the coldest winter days.

Purchase The Modern Preserver: Jams, Pickles, Cordials, Compotes, and More on

Two-Tone Peach and Blackberry Jam

Yield: 6–8 x 8-ounce jars

Two-Tone Peach and Blackberry Jam

Reprinted from The Modern Preserver, with permission from The Countryman Press. Copyright © 2016, Kylee Newton


    peach jam
  • 2 lbs peaches
  • 2 cups granulated sugar
  • 3 tbsp classic pectin
  • 2 1/2 tbsp lemon juice (about 1/2 lemon)
  • blackberry jam
  • 3 1/2 lbs blackberries
  • 3/4 cups water
  • 41/4 cups granulated sugar
  • 61/4 tbsp classic pectin
  • 2 tbsp lemon juice (about 1/2 lemon)


  1. The peaches need peeling for this recipe. Do this by cutting a cross on their base, blanching them in boiling water for a couple of minutes, then dunking them in ice-cold water. The skins will peel off easily. Make sure you start the peach jam first as it takes longer and, while it’s cooking, prepare the blackberry jam. That way the jars won’t cool too much before you pour in the second jam.
  2. Peel, pit, and dice the peaches. Combine all the peach jam ingredients together in a large jam pan and boil, stirring often, for 30–40 minutes.
  3. Use the wrinkle test to check the setting point, then, when ready, take off the heat and skim
  4. off any scum from the surface.
  5. Meanwhile, place the blackberries in a separate large jam pan with the water and slowly soften on a moderate heat for about 10 minutes.
  6. Add the sugar, pectin, and lemon juice, stir to dissolve, then bring to boil for about 15–20 minutes, stirring intermittently.
  7. Use the wrinkle test to check the setting point, then, when ready, take off the heat and skim
  8. off any scum from the surface.
  9. Mark a halfway line on the warm, dry sterilized jars and pour in the blackberry jam to fill up to this line. Let it sit for 5 minutes while it forms a seal and you finish the other jam.
  10. Once the peach jam is ready, pour it on top of the blackberry jam to fill the jars almost to the rim, and seal.
  11. Keeps unopened for up to 6 months. Once opened, refrigerate and eat within 4–6 weeks.


About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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