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

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!”


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 below 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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