Peach & Blackberry Jam

August 03, 2019

peach & blackberry jam
Recipe by Local Roots recipe contributor, Emily Hanhan@nomnivorous

½ pound (8 ounces) peaches, roughly chopped*
½ dry pint blackberries
1 cup (7 ounces) sugar
1/2 teaspoon kosher salt
1.5 teaspoons lemon juice
1/8 to 1/4 teaspoon ground ginger**

* White peaches, yellow peaches or nectarines will all work!
** If you are a ginger lover, go for the full ¼ teaspoon. Otherwise, the smaller amount will accentuate the fruits without being quite as strong in flavor.


  1. First, make your peach puree. Put the cut up peaches into a food processor or blender and puree until mostly smooth.
  2. In a small, non-reactive pot (stainless steel or enameled cast iron), add the blackberries. Using a wooden pestle or muddler or a potato masher, smash the blackberries down to a pulp. It’s not going to be completely smooth, but mostly broken down.
  3. Add the peach puree, sugar and salt to the pot, turn the heat to high and bring to a boil. Turn the heat to medium and cook at a bubble. Stir every minute or two, just to ensure the jam isn’t sticking to the bottom of the pot.
  4. Cook for about 15 minutes, until the jam has thickened and reduced. Use your judgment on it though - if it’s cooking quickly, it may need less time. If it still seems soupy after 15 minutes, let it cook down further. Add ground ginger and lemon zest/juice and stir to combine.
  5. Remove the pot from the stove and fill your jars (it makes about 2-8 ounce jars). Refrigerate the jam and use within 2-6 months.

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