Cherry-Peach All Fruit Jam

Cherry-Peach All Fruit Jam with yogurtExcerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)

Allison says:  “Cherries and peaches are so naturally sweet that they’re especially suitable for an all-fruit jam. For the sweetest, most delicious jam, select peaches and cherries that are at peak ripeness, and be sure to choose a sweet cherry variety—Bing cherries are a good option. This jam is so intensely fruity that you’ll be hard-pressed not to eat it by the spoonful right out of the jar. It’s also delicious swirled into a bowl of yogurt.”

Yield: 4 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Cherry-Peach All Fruit Jam Ingredients

1 pound fully ripe peaches
1 pound sweet cherries
1/4 cup lemon juice
4 teaspoons calcium water
1 cup unsweetened apple juice concentrate
3 teaspoons Pomona’s pectin powder

Cherry-Peach All Fruit Jam Directions

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

2. Peel and remove pits from peaches, and then mash the peaches in a large bowl. Set aside.

3. Rinse cherries, remove stems, slice in half and remove pits, and then chop the cherries—by hand with a chef’s knife or with a food processor.

4. Combine the mashed peaches and the chopped cherries and mix well. Measure 3 cups of the fruit mixture (saving any extra for another use), and combine the measured quantity in a saucepan with lemon juice and calcium water. Mix well.

5. In a separate pan, bring apple juice concentrate to a boil. Pour hot juice concentrate into a blender or food processor, and then add pectin powder. Vent the lid and blend for 1 to 2 minutes, stopping to scrape down sides with a rubber spatula as needed, until powder is thoroughly dissolved. Set aside.

6. Bring cherry-peach mixture to a full boil over high heat, and then slowly add the pectin–juice concentrate mixture, stirring constantly. Continue to cook and stir jam for 1 minute as the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Can Your Jam: Remove jars from canner and ladle jam into hot jars, leaving 1/4 inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

Customize It!
If you’re looking for something new, why not substitute some different fruits? In place of or in combination with the cherry and peach in this recipe, use pear, apricot, mango, fig, or sweet plum—or use a combination of any of these fruits.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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4 thoughts on “Cherry-Peach All Fruit Jam

  1. I am wanting to make some cherry peach jam but using frozen cherries and also would like to use a little bit of sugar instead of the apple concentrate as I have used that in the past and it seems to override some of the flavor profile of the other fruit. Have you ever used this combination before with the Pomona’s Pectin and if so what ratios did you use?

    • Dear Lois,
      You could go with 1 1/2 pounds of fully ripe peaches and 1 1/2 pounds sweet cherries (frozen are fine — need to be defrosted and mashed, incorporating the juice too), which should translate to 2 cups each of mashed peach and mashed cherry. The rest of the ingredients in the All-Fruit recipe stay the same, except for the apple juice concentrate.

      Because you need 3 teaspoons of pectin powder, the minimum amount of sweetener you can stir the pectin into and have it disperse properly is 3/8 cup sugar or honey. You can see our FAQ on the minimum amount of sweetener required here.

      If you want to add less sweetener than that, you would need to use the method for dispersing the pectin and the directions for adding it to the boiling fruit that are on the back side of the direction sheet that comes with the pectin, in the pink box in the upper left corner. That is, 3/4 cup of boiling water to put in a blender or food processor or immersion blender and then blend until the pectin is dissolved. You would add the liquid pectin to the fruit mixture after bringing the fruit to a boil.

      Once pectin is dispersed, you can taste and add as much sweetener as you like.

      I hope this helps. Thanks for using Pomona’s Pectin — and happy jamming!

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