Blackberry Peach Jam

Blackberry has become quite abundant in this part of California and the addition of Peaches from Washington State makes this a beautiful creation.


I have noted that since I have started to use my copper pot the jam does gel better due to the great heat I get from this copper pot. With that said this combination of Washington Peaches and California Blackberries is superb.








The ingredients like most of my jam's are simple we need fruit , sugar and lemon. Pectin is something you may add on your own ( Use the instruction's on the box) but we have become pretty pectin NOT here. The reason is a simple one the heat to gel point. Plus I have tried to get back to the most natural Jam I can. 

So let's get all our ingredients together for this jam.



Ingredients

6 cups peeled/chopped peach's
4 cups of blackberries
2 to 3 cups sugar
1/4 cup lemon juice


Start by getting your water-bath ready for you jam. I will put my clean jar's into the water-bath while I prepare the jam.

And a note I know "they" say that you do not have to warm the lid portion of the top but I still do. More times than not I hear that lids are not sealing and I say Nah Nah heat the lid.

That is the lid part with the rubber !






And another thing do not let the photo's just below fool you yes I do start my large batch's with some whole sliced peaches but I smooch them once I get the boil going. I give you the instructions for smaller batch's.




 And you might want to keep a cup of each fruit on the side. Why Lani? Because you can add them after the smooching to get a bit more texture to your jam. Love to bite into a piece of fruit when eating on toast!





So get your blackberries into your pot and stir on low with your lemon juice. This is the time we smooch. I have always used my good ole' potato smasher for this part.








Now add your chopped peach's. Continue to smooch and stir on medium heat. Once you get the consistency you are comfortable with add the sugar a cups at a time also add the additional fruit.







You want to bring your batch back up to a boil stirring with each cup to make sure you have dissolved each cup of sugar into the mixture.





Have your thermometer monitoring your batch remember without pectin you need a boiling point of 223 degree's. Pectin users follow the packet directions

Once you get your jam up to the right degree's have your jar's ready and warm. Pour your jam into the jar's until you are 1/4 inch from the rim. Once filled wipe your jars rims clean and cap. Have you water bath to a rapid boil prior to adding the jar's. Ok ready to add the jar's to the water-bath. Keep them covered and in the water-bath for 10 minutes. Once done remove and let them cool. Once cooled remove the twist portion of the top and wash your jars. Label and store with out the twist.


Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.

Madagascar Vanilla Peach Jam

Peach Jam of any sort is delicious. This Vanilla Peach Jam has a incredible blast of Vanilla Extract and Pure Vanilla Pods dried and ground.

This is not only a Peach Jam Lover's delight it will stir the palate of all Vanilla Lovers.

We need to give thanks to Sweet Preservation and the Washington Fruit Commission for sending these big beautiful Peaches grow and hand picked in the beautiful state of Washington.

Strawberry Peach Jam

With the fact that here in Southern California we are blessed with the freshest strawberries imaginable.

Not to mention the peaches I got from the Washington State Fruit Commission and Sweet Preservation this year. What a great mixture peach with a strawberry back.








I do not believe the size of the peaches that Washington sent me. Look at these beauties and the nectarines are just as nice.





Last year I made a Peach Pie Filling in pint jars. I used pint jars to make just enough for Peach Pockets . Not everyone including myself can eat a whole pie. Kid's grown and all! Well let's get started.

Ingredients - App 6 to 8 half pint jars

6 cups strawberry
3 cups peaches
1/4 cups lemon juice
2 cups sugar



As always have your equipment and supplies ready.

Clean rinse and peel your peaches. There are as many ways to do this as there are variety. Chop your fruit. Put your fruit into your pot and let it simmer while your smush it down. By this I mean that you should make the fruit to the size you prefer. I will use a potato smasher to downsize the fruit.









This method works great for me but you may have your own method. If so shoot me an email I love new way of creating jam's. Doing this step also creates more natural juices to erupt from the fruit. While you are doing this step  add your lemon juice.






Once your fruit is at a nice simmer you can start to add your sugar one cup at a time. I do this process slowly as to make sure the sugar dissipates. Keep your jam going with a rolling boil you can not stir down.

What you want with any jam not using pectin is to get the jam up to a temperature of 223 degrees. This will insure (Most times) that you will get a good gel. Here is a link for getting a gel.



If you prefer to use pectin follow the box for direction on the amount of sugar! I prefer to not use it because I then can control the sugar. I want to taste the fruit !



Well now that your jam is up to it's gel point you can turn off the heat. Let it sit for 5 minutes while you get the next step ready. Time to fill your jar's.

Fill your jars to 1/4 inch from the rim of the jar. Wipe the jar rim clean and cap them.  Give the jam a 10 minutes water bath. Once they have had their bath turn off the bath. Remove the jar's be careful they are so hot. Place them on a covered counter to cool completely. 





Once cooled take off the twist part of the jar and wash the jar. You want to make sure no jam or other stuff got stuck under the twist. Do not put the twist back on until you open it.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes. 

Raspberry Peach (peach melba) Pie Filling

Michelle Delp is the first of our "Peoples Preserves" share. I am excited to be able to share your creations and long loved favorties with our canning community.

 

 Raspberry Peach Pie Filling

 

16 c. sliced peeled peaches

 6 c. raspberries

 1 c. clear jel,

 4 c. sugar or splenda or mix of equal parts, 

10 c. water,

 1/2 c. lemon juice, 

1 t. salt 

 

In blender or food processor, combine the clear jel & sugar. Add 4 cups of water, lemon juice & salt. Blend until all is combined. Add to large kettle. Put remaining water in the blender & blend to get out all of the remaining clear jel (sometimes it sticks to the sides a little bit, so this cleans it out). Add to kettle & stir well to combine. Put on medium heat & cook, stirring constantly until thickened & "clear" looking instead of cloudy. Remove from heat, add fruits & stir well. Fill quart jars to within 1 inch of top & seal with lids. Place in water bath for 20 minutes. Makes about 7 quarts.