Fruit Cobbler Jam Recipe

Reader Contribution by Lanette Lepper

A few years ago, I made Peach Cobbler Jam using this recipe. It 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. This summer, I decided to branch out and try it using different fruit. The Cherry Cobbler jam was amazing, and today’s Blackberry Nectarine Cobbler Jam was so good I decided this was definitely a recipe worth sharing! 

Normally, I don’t recommend changing canning recipes. When it comes to acidity levels and all that jazz, I always err on the side of caution. However, thanks to the handy dandy guide that comes in every package of Pomona’s Pectin, I know that the 1/4 cup of lemon juice is enough to do the trick!

Fruit Cobbler Jam

4 cups of pitted, peeled, chopped, mashed fruit (peach, nectarine, cherry, blackberry, blueberry, or a mixture)

Online Store Logo
Need Help? Call 1-800-234-3368