Blackberry and Stone-Fruit Jam

We blog about this recipe here.

Blackberry and Stone-Fruit Jam

Because of the low sugar content of this jam, it should not be canned; instead refrigerate it and eat it within a few  weeks or freeze it.  And because it’s low sugar and no pectin, it doesn’t set up as easily as your more common approaches to jam-making.  If it’s runny, pretend it’s a syrup and enjoy it with waffles and pancakes.  It will still be delicious.  Also, don’t worry about having the exact blackberry to stone-fruit ratio; it’s the fruit to sugar ratio that matters.  What you want when you add the sugar is to have about twice as many cups of the fruit mixture as you do sugar – a 2/1 proportion. 


  • 4 c blackberries
  • 2 c diced peaches or apricots
  • juice of one lemon
  • 2 c sugar

In a medium pan over medium heat, cook the blackberries with about 1/3 c water until they have softened and released all of their juices, stirring off and on.  Cool slightly and then press the berries through a strainer to remove the seeds. Return the mushed, seedless berry mixture to the pan and add the peaches, lemon juice, and sugar.  Bring the mixture to a boil, stir until the sugar has dissolved, then turn down the heat and simmer for about 20-30 minutes. While it simmers carefully remove any foam that comes to the top. My old-fashioned way of telling when the jam is thick enough is using the spoon/sheet test.

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Pour the jam into 8 oz jam jars or whatever glassware you have that can be covered; cool the jam, uncovered.  Then add a lid and refrigerate or freeze.

Recipe brought to you by BigLittleMeals and Andy and Ann

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