Fruit Cobbler Jam
Fruit Cobbler Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was adapted from a high-sugar Peach Cobbler Jam recipe that Lanette Lepper found on the Farm Bell Recipes website.Lanette says: “A few years ago, I made a Peach Cobbler Jam that 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.“Then I decided to branch out and try it using different fruits. The Cherry Cobbler jam was amazing, and the Blackberry Nectarine Cobbler Jam was so good I decided this was definitely a recipe worth sharing!”
Notes
Cherry Cobbler Jam: 4 cups mashed sweet cherries; 1½ teaspoons almond extract; other spices as in general recipe
Blackberry-Nectarine Cobbler Jam: 3 cups mashed nectarines and 1 cup mashed blackberries; 1½ teaspoons vanilla extract; other spices as in general recipe
Servings 5 cups
Ingredients
- 4 cups of mashed fruit peach, nectarine, cherry, blackberry, blueberry, or a mixture — see above for a couple of specific ideas
- 4 teaspoons calcium water see step #1
- ¼ cup lemon juice bottled
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ teaspoons vanilla extract or almond, which is great with cherries!
- 2 cups sugar
- 3 teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- Before You Begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Wash, pit, peel, chop, and mash fruit.
- Measure fruit into sauce pan.
- Add calcium water, lemon juice, cinnamon, nutmeg, and extract, and mix well.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more). Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Okay to use 1 1/2 cups sugar instead of 2?
Absolutely!
What is calcium water for?
Pomona’s Pectin is activated by calcium, so calcium has to be present in the mixture either naturally or added by you. Since most people don’t know the calcium content of their fruit, we recommend a calcium water amount in every recipe to be sure there is calcium in the mixture. If your fruit has calcium in it naturally, you don’t need to add the calcium water.
The calcium water (1/2 teaspoon calcium powder mixed into 1/2 cup water) can be stored in the fridge for several months, and will just need to be tossed if it has any floating bits or smell or color. It can also be stored in the freezer where it will keep indefinitely, but will need to be thawed before use. We also highly recommend labeling your jar of calcium water, as it seems to be the first item tossed when cleaning the fridge/freezer . 😊
Can you add directions to cooking this in the cobbler. Also what size jars are you canning it in to make the full cobbler?
Thanks! Looks great!
Hello Joy!
The photo of the cobbler is just show, and to convey what the recipe tastes like. We do not have an actual recipe for the cobbler it self, just the jam 😊
Happy jamming!
If using all nectarines could you use less sugar and still be OK, thanks
You sure can! We would not recommend using less than 1/2 cup for this recipe.
I used a 3:1 ratio of cherries and peach. I turned out fantastic!! YUM!