Peach & Blackberry Jam
Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
½ pound (8 ounces) peaches, roughly chopped*
½ dry pint blackberries
1 cup (7 ounces) sugar
1/2 teaspoon kosher salt
1.5 teaspoons lemon juice
1/8 to 1/4 teaspoon ground ginger**
* White peaches, yellow peaches or nectarines will all work!
** If you are a ginger lover, go for the full ¼ teaspoon. Otherwise, the smaller amount will accentuate the fruits without being quite as strong in flavor.
- First, make your peach puree. Put the cut up peaches into a food processor or blender and puree until mostly smooth.
- In a small, non-reactive pot (stainless steel or enameled cast iron), add the blackberries. Using a wooden pestle or muddler or a potato masher, smash the blackberries down to a pulp. It’s not going to be completely smooth, but mostly broken down.
- Add the peach puree, sugar and salt to the pot, turn the heat to high and bring to a boil. Turn the heat to medium and cook at a bubble. Stir every minute or two, just to ensure the jam isn’t sticking to the bottom of the pot.
- Cook for about 15 minutes, until the jam has thickened and reduced. Use your judgment on it though - if it’s cooking quickly, it may need less time. If it still seems soupy after 15 minutes, let it cook down further. Add ground ginger and lemon zest/juice and stir to combine.
- Remove the pot from the stove and fill your jars (it makes about 2-8 ounce jars). Refrigerate the jam and use within 2-6 months.