Peach and Cherry Jam
Capture the sweet, summery essence of fresh fruit with this irresistible Peach and Cherry Jam recipe. Combining the lush juiciness of ripe peaches with the tart vibrancy of cherries, this homemade jam delivers a perfectly balanced flavor that’s both rich and refreshing. Enhanced with a touch of freshly squeezed lemon juice and thickened with natural fruit pectin, the jam achieves a luscious texture that’s ideal for spreading on toast, pairing with cheese, or swirling into yogurt. With just 20 minutes of prep time and straightforward steps like fruit maceration and boiling, this small-batch jam is beginner-friendly yet worthy of gifting. Plus, the use of classic canning techniques ensures you can savor a taste of summer all year long. Perfect for breakfast spreads or creative desserts, this Peach and Cherry Jam is the ultimate kitchen project for fruit lovers!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups (peeled, pitted, and diced) fresh peaches
- 2 cups (pitted and halved) fresh cherries
- 3 cups granulated sugar
- 2 tablespoons (freshly squeezed) lemon juice
- 1 packet (about 1.75 oz) fruit pectin
Directions
Step 1
Prepare the peaches by peeling, pitting, and dicing them into small pieces. For easy peeling, blanch the peaches in boiling water for 30 seconds, then transfer to an ice bath to loosen the skins.
Step 2
Pit the cherries and cut them in half. Combine the peaches and cherries in a large, heavy-bottomed pot.
Step 3
Add the granulated sugar and lemon juice to the fruit mixture. Stir to combine and let the mixture sit for 15 minutes to macerate the fruit and help release its natural juices.
Step 4
Place the pot over medium-high heat. Bring the mixture to a boil, stirring frequently to prevent sticking.
Step 5
Gradually add the fruit pectin while continuously stirring. Once the jam reaches a full, rolling boil (a boil that doesn’t subside when stirred), continue cooking for 1-2 minutes.
Step 6
Reduce the heat slightly and simmer for about 10-15 minutes, stirring often and skimming off any foam that forms on the surface.
Step 7
Test for doneness by placing a small spoonful of jam on a chilled plate. Allow it to cool for a minute, then push it gently with your finger. If it wrinkles and holds its shape, the jam is ready. If not, continue simmering and retesting every few minutes.
Step 8
Remove the jam from heat and let it rest for 5 minutes. Stir to distribute the fruit evenly throughout the mixture.
Step 9
While the jam is resting, sterilize your jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.
Step 10
Pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, place the lids on, and screw on the bands until fingertip-tight.
Step 11
Process the jars in a boiling water bath for 10 minutes to seal. Remove carefully and let them cool completely on a towel-lined surface. You’ll hear a ‘pop’ sound as the jars seal.
Step 12
Once cooled, check the seals by pressing down on the lid. If it does not flex, it is sealed properly. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume within 3 weeks.
Nutrition Facts
| Serving size | (1908.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2840.6 |
| Total Fat 3.5g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0.3mg | 0% |
| Total Carbohydrate 742.9g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 716.6g | |
| Protein 12.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 94.8mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 2453.4mg | 0% |
Source of Calories