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Home / Jam / Cherry Peach Jam

Cherry Peach Jam

Filed Under: Jam, Seasonal Summer Tagged With: Cherries, Peaches, Pomona Pectin

Cherry Peach Jam 01

The tastes of cherry and peach combine in this jam to give it a subtle, rich, complex taste. It’s really very, very good, as you can imagine.

Still, a tablespoon of brandy swirled into each jar just before placing the lid on for canning wouldn’t go amiss, either….

You might need to freeze the cherries for a few weeks in the freezer so that you have them when peaches starting coming in.

This recipe from Pomona calls for zero added sweetener. We like it better with a bit added, anyway: see Recipe Notes further below.

Contents hide
  • 1 The recipe
  • 2 Cherry Peach Jam
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information

The recipe

Jar size choices: Either 125 ml (½ cup / 4 oz) or quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes

Print

Cherry Peach Jam

Yield: 4 x quarter-litre (½ US pint / 8 oz / 250 ml) jars
Course Dessert
Cuisine American
Keyword Cherries, Jam, Peaches
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 x quarter-litre (½ US pint / 8 oz) jars
Calories 29kcal
Metric - US Customary

Ingredients

  • 500 g peaches (very ripe. 1 lb)
  • 500 g cherries (1 lb)
  • 4 teaspoons calcium water
  • 250 ml apple juice (unsweetened. 1 cup / 8 oz)
  • 4 tablespoons lemon juice (bottled)
  • 1 tablespoon Pomona pectin
Metric - US Customary

Instructions

  • Wash, pit, peel peaches. Mash. Add to large pot.
  • Wash, stem, pit cherries. Chop either with a large French knife or in a food processor. Add to the large pot.
  • Add the calcium water and the apple juice to the pot, stir.
  • Add any sweetener, if using (optional. See Recipe Notes.)
  • Put pot on stove burner, and turn burner on to start heating the mixture in the pot.
  • Put the lemon juice in a bowl. Sprinkle the pectin powder over, all at once, and whisk till smooth (don't worry about very small lumps they will dissolve in the heat later.)
  • When the pot mixture hits a boil, add the pectin mixture a dollop at a time, stirring all the while.
  • When the pectin mixture is all in, let the mixture cook for 1 more minute.
  • Remove from heat.
  • Taste, and see if you want any sweetener in it; if so, add maybe ¼ teaspoon at a time of the liquid stevia or a tablespoon of honey at a time until it's right for your taste.
  • Ladle into 125 ml (4 oz) or quarter-litre (½ US pint / 8 oz) jars.
  • Leave 1 cm (¼ inch) headspace.
  • Debubble, then adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process for either size jars 10 minutes; increase time as needed for your altitude.

Nutrition

Serving: 2g | Calories: 29kcal | Carbohydrates: 7.1g | Protein: 0.2g | Fat: 0.1g | Sodium: 11mg | Fiber: 0.6g | Sugar: 2.2g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For stevia, Better Stevia liquid stevia was the stevia used.

Information about Pomona pectin.

More information about Sugar and Salt-Free Canning in general.

What is the shelf life of home canned goods?

Recipe notes

  • This recipe has been designed by Pomona to be “all fruit”, with no added sugar or sweetener, relying simply on the sweetness of the fruit. That being said, it’s safe to add sweetener, and your crowd may prefer a bit. Frankly, it can taste a bit bland without some. You could try up to 1 cup of white sugar or Splenda, or 1 teaspoon liquid stevia, or a few tablespoons of honey. Add before you start to bring mixture to a boil.
  • The peaches need to be very ripe so that they are mashable.
  • Instead of the fresh peaches, you can use 250 ml (1 cup / 8 oz) of canned. You could also use frozen peaches. Thaw, keeping all liquid, then mash, mashing all liquid back in.
  • For cherries, you can use frozen. If you are using frozen, chop them first before thawing. Include all juice from thawed fruit in recipe.
  • Mash the fruit by hand for best results. Using a machine will damage the pectin.
  • Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
  • The pectin powder will clump if you just mix it straight in; that’s why you mix it with something first.
  • The original recipe wanted the pectin powder mixed in a blender with the apple juice (heated), so if you wanted to try that, you could, though it’s a fair bit more cleanup.

Recipe source

All-Fruit Cherry-Peach Jam. In: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 53.

Modifications made:

  • Added additional sweetener option, in the form of liquid stevia or liquid honey
  • Changed pectin process to avoid blender cleanup.

Cherry Peach Jam 03

Nutrition information

Per 2 tablespoons:

  • 29 calories, 11 mg sodium
  • Weight Watchers PointsPlus®:  1 tablespoon, 0 points; 2 to 3 tablespoons, 1 point; 4 to 6 tablespoons, 2 points.

Cherry Peach Jam nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

Cherry Peach Jam 02

Tagged With: Cherries, Peaches, Pomona Pectin

Filed Under: Jam, Seasonal Summer Tagged With: Cherries, Peaches, Pomona Pectin

Reader Interactions

Comments

  1. David Z

    July 31, 2021 at 1:06 pm

    Is it possible to use another type of juice, for example cherry juice?

    Reply
    • Healthy Canning

      September 05, 2022 at 6:35 pm

      Yes, you could, though your choice of juice would of course impact the colour and taste.

      Reply
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