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.