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Fruit Cobbler Jam Recipe

8/15/2014 9:18:00 AM

Tags: low sugar jam, Virginia, Lanette Lepper

A few years ago, I made Peach Cobbler Jam using this recipe.  It 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.  This summer, I decided to branch out and try it using different fruit.  The Cherry Cobbler jam was amazing, and today's Blackberry Nectarine Cobbler Jam was so good I decided this was definitely a recipe worth sharing! 

Normally, I don't recommend changing canning recipes.  When it comes to acidity levels and all that jazz, I always err on the side of caution.  However, thanks to the handy-dandy guide that comes in every package of Pomona's Pectin, I know that the 1/4 cup of lemon juice is enough to do the trick!

Cobbler Jam

Fruit Cobbler Jam

4 cups of pitted, peeled, chopped, mashed fruit (peach, nectarine, cherry, blackberry, blueberry, or a mixture)
1/4 cup lemon juice
4 tsp calcium water
1 tsp cinnamon
1/2 tsp nutmeg
2 cups sugar
1 tbsp Pomona's Pectin
1-1/2 tsp vanilla extract (or almond, which is great with cherries!)

Combine fruit, lemon juice, calcium water, cinnamon, and nutmeg in a large pot.  Measure sugar and Pomona's Pectin in a separate bowl, stirring well to combine.  Bring fruit to a boil, and add sugar slowly.  Mix well for 1-2 minutes to dissolve pectin.  Return to a boil and remove from heat.  Fill jars, leaving 1/4-inch headspace.  Boil in a hot water bath for 10 minutes (add 1 minute more for every 1,000 ft above sea level).  Let jars cool, and check seals.

 



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