Two-Tone Peach and Blackberry Jam with Classic Pectin
This striking layered jam combines sweet peaches and tart blackberries in separate layers within the same jar, creating a beautiful two-toned effect. The peach layer sits atop the blackberry base, offering distinct flavors in each spoonful. Perfect for breakfast spreads, afternoon tea, or as a thoughtful homemade gift. The key is timing both jams to finish around the same time and allowing the blackberry layer to set before adding the peach.
Ingredients
- 2 lbs peaches
- 2 cups white sugar
- 3 tbsp classic pectinlow-sugar pectin1:1thickener
follow package directions for sugar amounts
- 2 ½ tbsp lemon juice
- 3 ½ lbs blackberries
- ¾ cups water
- 4 ¼ cups white sugar
- 6 ¼ tbsp classic pectinlow-sugar pectin1:1thickener
follow package directions for sugar amounts
- 2 tbsp lemon juice
Instructions
- 1
Peel peaches by cutting a cross on base, blanching in boiling water for couple of minutes, then dunking in ice water until skins peel off easily
- 2
Pit and dice the peeled peaches
- 3
Combine all peach jam ingredients in large jam pan and boil, stirring often, for 30-40 minutes
- 4
Use wrinkle test to check setting point, then remove from heat and skim off surface scum
- 5
Meanwhile, place blackberries in separate large jam pan with water and slowly soften on moderate heat for about 10 minutes
- 6
Add sugar, pectin, and lemon juice to blackberries, stir to dissolve, then bring to boil for about 15-20 minutes, stirring intermittently
- 7
Use wrinkle test to check setting point, then remove from heat and skim off surface scum
- 8
Mark halfway line on warm, dry sterilized jars and pour blackberry jam to this line
- 9
Let blackberry layer sit for 5 minutes to form a seal
- 10
Pour peach jam on top of blackberry jam to fill jars almost to rim and seal
Tips
Start the peach jam first as it takes longer to cook, then prepare blackberry jam while peaches are cooking so both finish around same time.
Use the wrinkle test by dropping jam on chilled plate - if it wrinkles when pushed with finger, it has reached setting point.
Keep jars warm while making jam to prevent thermal shock when pouring hot jam into cold jars.
Good to Know
Keep unopened for up to 6 months in cool, dark place
Can be made weeks or months ahead - flavor develops over time
Serve at room temperature on toast, biscuits, or scones
Common Mistakes
Don't let blackberry layer cool too much before adding peach layer or they won't bond properly
Don't skip the wrinkle test or jam may not set properly
Substitutions
follow package directions for sugar amounts
thaw and drain first
FAQ
Can I use frozen fruit instead of fresh?
Yes, thaw frozen fruit completely and drain excess liquid before using. You may need slightly less cooking time.
What if my jam doesn't set properly?
Return to heat and cook longer, or add more pectin according to package directions. The wrinkle test is key.
How long does opened jam keep?
Once opened, refrigerate and consume within 4-6 weeks for best quality and food safety.