dish of fruit cobbler with a spoon in it, topped with vanilla ice cream

Fruit Cobbler Jam


5 from 1 vote
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!”


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


  • 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
  • teaspoons vanilla extract or almond, which is great with cherries!
  • 2 cups sugar
  • 3 teaspoons Pomona’s Pectin mixed with sweetener


  • 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.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • 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.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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7 Responses

  1. Romy
    | Reply

    What is calcium water for?

    • Shelby Collings
      | Reply

      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 . 😊

  2. Joy Hunter
    | Reply

    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!

    • Shelby Collings
      | Reply

      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!

  3. Mary
    | Reply

    If using all nectarines could you use less sugar and still be OK, thanks

    • Shelby Collings
      | Reply

      You sure can! We would not recommend using less than 1/2 cup for this recipe.

  4. Nancy
    | Reply

    I used a 3:1 ratio of cherries and peach. I turned out fantastic!! YUM!

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