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    Oh My Veggies » Vegan Recipes

    Two-Tone Peach and Blackberry Jam from The Modern Preserver

    Published: Jul 12, 2016 · by Nicole · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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 Amazon.com.

    Two-Tone Peach and Blackberry Jam

    Reprinted from The Modern Preserver, with permission from The Countryman Press. Copyright © 2016, Kylee Newton
    Print Recipe Pin Recipe Email Recipe
    Total Time: 1 hour 30 minutes
    Course: Breakfast, Brunch, Dessert, Sauce
    Cuisine: American
    Diet: Vegetarian
    Keyword: Blackberry Jam, fruit jam recipe, how to make jam, Peach and Blackberry Jam, Two-Tone Peach and Blackberry Jam
    Servings: 6 –8 x 8-ounce jars
    Calories: 1902kcal
    Author: Oh My Veggies

    Ingredients

    peach jam

    • 2 lbs peaches
    • 2 cups white sugar (organic for vegan-friendly)
    • 3 tbsp classic pectin
    • 2 ½ tbsp lemon juice about ½ lemon

    blackberry jam

    • 3 ½ lbs blackberries
    • ¾ cups water
    • 41/4 cups white sugar (organic for vegan-friendly)
    • 61/4 tbsp classic pectin
    • 2 tbsp lemon juice about ½ lemon
    US Customary - Metric

    Instructions

    • 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.
    • 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.
    • Use the wrinkle test to check the setting point, then, when ready, take off the heat and skim
    • off any scum from the surface.
    • Meanwhile, place the blackberries in a separate large jam pan with the water and slowly soften on a moderate heat for about 10 minutes.
    • Add the sugar, pectin, and lemon juice, stir to dissolve, then bring to boil for about 15–20 minutes, stirring intermittently.
    • Use the wrinkle test to check the setting point, then, when ready, take off the heat and skim
    • off any scum from the surface.
    • 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.
    • Once the peach jam is ready, pour it on top of the blackberry jam to fill the jars almost to the rim, and seal.
    • Keeps unopened for up to 6 months. Once opened, refrigerate and eat within 4–6 weeks.

    Nutrition

    Calories: 1902kcalCarbohydrates: 490gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 98mgPotassium: 739mgFiber: 20gSugar: 433gVitamin A: 1061IUVitamin C: 70mgCalcium: 95mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « 3 Simple Ways to Stay Healthy While Traveling
    A Guide to Vegetarian Grilling »

    Vegan Recipes, Vegetarian Recipes blackberries, jam, peaches, summer

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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