Fruit Cobbler Jam

jars of Peach Cobbler Jam

Photo by Lanette Lepper

Fruit Cobbler Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

This recipe was adapted from a high-sugar Peach Cobbler Jam recipe that Lanette Lepper found on the Farm Bell Recipes website.

Lanette says:  A few years ago, I made a Peach Cobbler Jam that was absolutely delicious, and since then I have made it numerous times, modifying it slightly because I prefer to make low-sugar jams using Pomona’s Pectin.

“Then I decided to branch out and try it using different fruit. The Cherry Cobbler jam was amazing, and the Blackberry Nectarine Cobbler Jam was so good I decided this was definitely a recipe worth sharing!

Yield: 4 to 5 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.

Fruit Cobbler Jam Ingredients

4 cups of mashed fruit (peach, nectarine, cherry, blackberry, blueberry, or a mixture — see below for a couple of specific ideas)
4 teaspoons calcium water
¼ cup lemon juice
1 teaspoon cinnamon
½ teaspoon nutmeg
1½ teaspoons vanilla extract (or almond, which is great with cherries!)
2 cups sugar
3 teaspoons Pomona’s pectin powder

Fruit Cobbler Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash, pit, peel, chop, and mash fruit.

3. Measure fruit into sauce pan.

4. Add calcium water, lemon juice, cinnamon, nutmeg, and extract, and mix well.

4. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Cherry Cobbler Jam:  4 cups mashed sweet cherries; 1½ teaspoons almond extract; other spices as in general recipe

Blackberry-Nectarine Cobbler Jam: 3 cups mashed nectarines and 1 cup mashed blackberries; 1½ teaspoons vanilla extract; other spices as in general recipe

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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8 thoughts on “Fruit Cobbler Jam

  1. Just made the cherry cobbler jam. I did exactly as the recipe stated and I have almost fruit leather in jars. It is super thick and rubbery. What could I have done wrong?

    • Hello Sarah,
      It is hard to say what exactly went wrong in your process, but it does sound like there was too much calcium in your batch, or possibly not enough juice/liquid from your cherries. It could be that the cherries you were using had a higher level of calcium in them, which led to the firmness you are experiencing in your jam, or maybe that you added a bit too much calcium water.
      You could try emptying your jars back into a pot and recooking them with more liquid, and bring it back to a boil (be careful not to expose the jam to prolonged heat or the pectin will not re-set…and you will have the opposite problem). Then proceed with water-bath canning.
      Kindly,
      Shelby

    • Hi Jessica,
      People do make strawberry-cinnamon jam and like it. We haven’t made this recipe with strawberries ourselves. It really does depend on your taste and what you like.

      One suggestion is to make a very small batch — one or two jars — using the spices and vanilla extract in the recipe and see how you like it.

      If you do a small batch, be sure to do the math to cut back on all of the ingredients. For example, if you start with 1 cup of mashed strawberries, you want to divide all of the other ingredients by 4 since you are doing 1/4 of the recipe.

      If you do give it a try, I’d love to hear how you like it.

      Thanks for using Pomona’s Pectin — Happy Jamming & Happy Holidays.

    • Hi Darcie,
      Sour cherries will jell with less calcium water and pectin than most of the fruits in the Fruit Cobbler Jam, so probably best to follow the basic Sour Cherry Jam recipe on the direction and recipe sheet that comes with the pectin — same category as Strawberry Jam.

      Normally sour cherries don’t require any additional lemon juice for safe canning, but if you add the amount of spices and vanilla called for in the Fruit Cobbler recipe, you want to add the lemon juice also to be on the safe side.

      Also, with sour cherries and the lemon juice, it’s possible you may need more than the 2 cups of sugar. Be sure to stir the pectin into no more than 2 cups of sugar if you have 4 cups of mashed cherries. Then, once the pectin is dissolved, you can taste and add more sugar if necessary. Stir to dissolve and bring back to a boil before removing from the heat and jarring.

      Would love to hear how this comes out. Happy Holidays!

    • Dear Gabrielle,
      You are definitely using old directions! The correct water-bath time at sea level is 10 minutes (the USDA changed it somewhere around 2000 or so). They also changed the headspace to 1/4 inch.

      If your jams have a good seal they should be okay. But from now on you ought to do the 10 minutes and the 1/4 inch headspace.

      I’m happy to hear that you are pleased with Pomona’s Pectin!

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