If you love the sun-drenched sweetness of juicy peaches and the irresistible tang of blackberries, you’re in for a treat! This blackberry peach jam is a celebration of everything summer has to offer, with a touch of spice to warm things up. Enjoy the flavor of Ripe peaches and delicious blackberries all year long! Great on crackers, toast and vanilla ice cream—you’ll find yourself reaching for a jar morning, noon, and night. Whether you’re gifting a friend, stocking your pantry, or simply craving a spoonful of sunshine in the middle of winter, this homemade preserve will quickly become your go-to favorite.

Enjoy the flavor of Ripe peaches and delicious blackberries all year long! Great on crackers, toast and vanilla ice cream Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the simple, honest ingredients that give this jam its stunning color and bold, layered flavor. Each item plays a starring role—sweet fruit for depth and body, sugar to balance the tartness, and warm spices that tie it all together.

Blackberries (1 1/2 quarts): These juicy gems add intense flavor and a gorgeous color; opt for ripe berries for the best result.
Peaches (1 1/2 quarts, about 9 peaches): Choose fragrant, ripe peaches for maximum sweetness and an irresistible texture.
Sugar (6 cups): Essential for both sweetness and helping the jam set; don’t worry, it’s perfectly balanced.
Lemon Juice (1/4 cup): A splash of citrus brightens up the flavors and helps preserve the jam’s vibrant color.
Cinnamon (1 teaspoon): Adds warmth and a subtle hint of spice that pairs beautifully with the fruit.
Allspice (1/2 teaspoon): Rounds out the flavor profile with a delicate, aromatic kick.
Nutmeg (1/2 teaspoon): A pinch infuses a gentle, earthy sweetness.
Liquid Pectin (Two 3-ounce pouches): The magic ingredient for that perfect jammy consistency—keep an extra pouch handy, just in case!
Bonus tools: Large stock pot, saucepan or second stock pot, food mill, ladle, headspace tool, sharp knife, jars with bands and lids.

How to Make Blackberry Peach Jam Recipe

Step 1: Prep Your Jars and Supplies

Start by washing your jars, bands, and lids in hot soapy water. Place the rack in your stock pot, set your jars on top, and fill with enough water to cover. Warm the jars (without lids) over medium heat to prevent cracking when you add the hot jam. It feels like a small thing, but prepping your vessels makes all the difference for a safe and long-lasting preserve.

Step 2: Wash and Measure Your Fruit

Give your blackberries a gentle rinse, then drain and measure out 1 1/2 quarts. Do the same with your peaches—choose fruits that are fragrant and give slightly to the touch. Taking the time to measure accurately ensures your jam sets just right and tastes consistently delicious every time.

Step 3: Blanch and Peel the Peaches

Here’s a pro-tip for effortless peeling! Bring a pot of water to a boil and prepare a large bowl of ice water nearby. Score an ‘X’ on the bottom of each peach, boil them for about a minute, then plunge into ice water. The skins slip right off, revealing perfect, juicy peaches ready to dice. This step preserves the fruit’s delicate texture in your finished jam.

Step 4: Chop and Combine

Dice your peeled peaches into bite-sized chunks until you have 1 1/2 quarts. In your large saucepan, combine blackberries, peaches, sugar, lemon juice, cinnamon, allspice, and nutmeg. Stir everything together gently—the mingling of sun-ripened fruit and aromatic spice is pure culinary magic. Enjoy the flavor of Ripe peaches and delicious blackberries all year long! Great on crackers, toast and vanilla ice cream when you blend these flavors just right.

Step 5: Bring to a Boil and Add Pectin

Set your saucepan over medium-high heat, stirring frequently as the sugar dissolves into the fruit, creating a glossy, fragrant syrup. Once it’s bubbling gently, blend in your pectin pouches, and crank up the heat to achieve a rolling boil that can’t be stirred down. Boil hard for one minute—this is what gives your jam that beautiful, spreadable set. (If you like a smoother jam, use a food mill now to break down the fruit further.)

Step 6: Ladle and Seal Your Jars

Working quickly, remove your hot jars from the water and carefully ladle in the hot jam, using your headspace tool to leave a 1/4-inch gap at the top. Wipe the rims clean, place on the lids, and tighten bands to fingertip-tight—it’s like tucking the summer harvest away for a chilly morning. Repeat with all your jars, savoring the anticipation of popping open these beauties months from now.

Step 7: Water Bath Processing

Lower the filled jars into simmering water, making sure they’re covered by at least an inch. Bring to a rolling boil, cover, and process for 10 minutes. Then turn off the heat, remove the lid, and let the jars rest in the hot water for 5 minutes before lifting them out. Let your jars cool undisturbed for 12 to 24 hours—listen for the satisfying ‘pop’ that means your seal is perfect and Enjoy the flavor of Ripe peaches and delicious blackberries all year long! Great on crackers, toast and vanilla ice cream for months to come.

How to Serve Blackberry Peach Jam Recipe

Garnishes

This jam shines on its own, but adding a dollop of whipped cream, a sprinkle of toasted almonds, or even a sprig of mint makes every bite feel special. You can swirl it into yogurt, spoon it over pancakes, or set out a jar at brunch for everyone to admire.

Side Dishes

Complement the sweetness with savory options like a sharp cheddar cheese platter, buttery croissants, or fennel-spiced breakfast sausage. The bright, fruity flavor cuts through richness, turning any meal into a festive affair—don’t forget to pair it with crusty bread for extra enjoyment.

Creative Ways to Present

Dress up your jars with handwritten labels and pretty ribbons for thoughtful homemade gifts. Or set the jam in shallow bowls alongside a cheese board or dessert platter for easy spreading. For an indulgent dessert, warm a spoonful and drizzle over vanilla ice cream—Enjoy the flavor of Ripe peaches and delicious blackberries all year long! Great on crackers, toast and vanilla ice cream never tasted so elegant.

Make Ahead and Storage

Storing Leftovers

Once your jam is opened, keep it refrigerated and use within about three weeks for peak freshness. The sealed jars will last up to a year in a cool, dark pantry, so you can savor summer’s best throughout every season. Enjoy the flavor of Ripe peaches and delicious blackberries all year long! Great on crackers, toast and vanilla ice cream whenever the craving strikes.

Freezing

If you have more jam than shelf space, you can also freeze it! Leave a bit of extra space at the top of freezer-safe containers to allow for expansion. Your jam will stay vibrant and delicious for up to 6 months in the freezer—a quick thaw away from bright, sunshiny flavor.

Reheating

Jam is ready to eat straight from the jar, but if you want it a bit runnier for drizzling on desserts, simply warm a spoonful in the microwave or on the stovetop. Stir gently and you’re all set for an upgraded breakfast or dazzling dessert presentation.

FAQs

Can I use frozen fruit instead of fresh?

Absolutely! Both blackberries and peaches can be used straight from the freezer—just thaw and drain any excess liquid first. The flavor and texture remain wonderful, and it’s another way to Enjoy the flavor of Ripe peaches and delicious blackberries all year long! Great on crackers, toast and vanilla ice cream without waiting for summer.

What if my jam doesn’t set correctly?

Don’t worry, it happens to the best of us. You can re-cook the jam with an extra pouch of pectin or just enjoy it as a luscious fruit sauce—it’s perfect for pancakes, waffles, or ice cream. Sometimes the texture gets even better after a day or two as it cools and settles.

Is it necessary to sterilize the jars?

Yes! Sterilizing jars is crucial for safe canning and a shelf-stable jam. Warming jars in simmering water as you prep the fruit is a time-honored and effective method, and it will help your jam last as long as possible.

Can I adjust the sugar or use substitutes?

It’s best to stick with the full amount of sugar, as it not only sweetens but also helps the jam to set and acts as a preservative. Using less or swapping in different sweeteners may affect the texture and safety. If you’re looking for a lower-sugar version, seek out pectin designed for low-sugar recipes.

How do I know if my jars are sealed properly?

After cooling for 12–24 hours, press the center of each cooled lid. If it doesn’t move or make a popping sound, the seal is good! If any jars didn’t seal, refrigerate and consume within a few weeks. Otherwise, Enjoy the flavor of Ripe peaches and delicious blackberries all year long! Great on crackers, toast and vanilla ice cream with confidence.

Final Thoughts

Homemade jam is one of life’s little joys—a way to bottle up good memories and sweet flavors all in one. I can’t encourage you enough to try this recipe and Enjoy the flavor of Ripe peaches and delicious blackberries all year long! Great on crackers, toast and vanilla ice cream. Once you’ve tasted your own sun-kissed jam, there’ll be no going back to store-bought. Happy canning, and happy eating!

Enjoy the flavor of Ripe peaches and delicious blackberries all year long! Great on crackers, toast and vanilla ice cream Recipe

★★★★★

4.8 from 12 reviews

Author: Lila
Total Time: 1 hour
Yield: 12 (4 oz) jars 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to make delicious Blackberry Peach Jam that captures the flavors of ripe peaches and blackberries. This easy-to-follow recipe yields a dozen 4 oz jars of jam, perfect for enjoying on crackers, toast, or vanilla ice cream.

Ingredients

Scale

Ingredients:

1 1/2 quarts of blackberries
1 1/2 quarts of diced peaches (about 9 peaches)
6 cups of sugar
1/4 cup of lemon juice
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
Two 3-oz pouches Pectin

Instructions

Prep: Wash jars, bands, and lids.
Prepare the Peaches: Blanch peaches, peel, and chop to measure 1 1/2 quarts.
Prepare the Blackberries: Wash and drain blackberries, measuring 1 1/2 quarts.
Cook the Jam: Combine blackberries, peaches, lemon juice, sugar, and spices in a saucepan. Boil until mixture reaches jelling point.
Fill Jars: Ladle hot jam into jars, leaving a 1/4-inch headspace. Process filled jars in simmering water for 10 minutes.