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!
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 feet above sea level). Let jars cool and check seals.