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–+ servings
dish of fruit cobbler with a spoon in it, topped with vanilla ice cream
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5 from 1 vote

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!”
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
U.S. - Metric

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.

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