There’s something truly magical about the flavors of summer. The sun-drenched days bring forth an abundance of luscious, ripe fruits that burst with sweetness and flavor. One of the best ways to capture the essence of this vibrant season is by making homemade jam. Today, we’re sharing a recipe for a delightful Blackberry, Blueberry, and Peach Jam that will bring the taste of summer to your table all year long. So as not to have a lot of jam I spread the sweetness around(that was a good pun). I gave the the jam out to family and friends, with a little wooden spoon, in a tiny canvas bag.

Why In-Season Fruits?

Using in-season fruits is key to making the best jam. Fruits picked at the peak of their season are not only more flavorful but also more nutritious. They contain higher levels of vitamins, minerals, and antioxidants. Plus, buying in-season fruits supports local farmers and reduces the environmental impact of transportation.

Seasonal Availability:

• Blackberries: Typically in season from late June to August.

• Blueberries: Best enjoyed from late June through early August.

• Peaches: Available from July through September.

The delectable recipe!

Ingredients:

• 2 cups of Blueberries

• 2 cups of Blackberries

• 2 Peaches, peeled and chopped

• 4 cups of Sugar

• 1 teaspoon of Pectin

• 1/4 cup of Water

• 1 teaspoon of Calcium powder

• 2 tablespoons of Lemon juice

• 1 tablespoon of Vanilla paste

Instructions:

1. Prepare the Fruit:

• Start by washing the blueberries and blackberries thoroughly. Peel and chop the peaches into small pieces.

2. Cook the Fruit:

• In a large pot, combine the blueberries, blackberries, peaches, and water. Bring to a gentle boil over medium heat, stirring occasionally.

3. Add Pectin and Calcium:

• Mix in the pectin and calcium powder, stirring well to ensure they are fully incorporated. Continue to simmer for about 10 minutes.

4. Sweeten the Mixture:

• Gradually add the sugar, stirring constantly to dissolve. Once the sugar is fully dissolved, add the lemon juice and vanilla paste.

5. Boil and Thicken:

• Increase the heat to medium-high and bring the mixture to a rolling boil. Boil for about 5 minutes, stirring frequently, until the jam thickens.

6. Test for Doneness:

• To check if the jam is ready, place a small amount on a chilled plate. If it wrinkles when pushed with a finger, it’s done. If not, continue boiling for a few more minutes.

7. Prepare Sterilized Jars:

• Properly sterilizing jars is crucial for safe canning. Wash your jars, lids, and bands in hot, soapy water. Rinse well, then place the jars in a large pot of water, ensuring they are fully submerged. Bring to a boil and let them boil for at least 10 minutes. Keep the jars hot until ready to fill to prevent cracking. For the lids and bands, boil them for a few minutes, then keep them in hot water until needed.

8. Jar the Jam:

• Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes.

9. Cool and Store:

• Allow the jars to cool completely before storing them in a cool, dark place. Refrigerate after opening and enjoy within 3 months.

Serving Suggestions:

This jam is incredibly versatile. Spread it on warm, buttery croissants for a luxurious breakfast, dollop it onto Greek yogurt for a refreshing snack, or use it as a glaze for grilled meats to add a fruity twist to your dinner.

Capturing Summer in a Jar:

Making your own jam is a wonderful way to preserve the essence of summer. Each spoonful of this Blackberry, Blueberry, and Peach Jam will transport you back to sunny days and the joy of picking fresh, ripe fruit. Enjoy the sweetness of summer all year round with this delicious homemade jam. Happy jamming!

If you need supplies to make your own jar here are a few:

The mini 1.5oz jars

Jam making supplies

Tiny wooden spoons

Mini canvas bags

** If you purchase from the links above I do get a tiny commission.