Blackberry Peach Jam with Maple Sugar

This blackberry peach jam with maple sugar is soft, chunky, and packed with late-summer fruit. It is also less sweet than traditional jam, allowing the flavour of ripe peaches and blackberries to shine.

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Hello everyone! I hope you are doing well and enjoying the last weeks of summer.

While summer may be winding down, there is still plenty of wonderful seasonal produce around. And this homemade blackberry peach jam is a delicious way to preserve some of it.

The recipe is quite simple, too. You will need plenty of ripe fruit, fresh lemon juice, and just one cup of maple sugar. As a result, the jam tastes primarily of peaches and blackberries rather than sugar. So, let’s dive into this delicious, chunky, and less sweet peach jam with blackberries!

What Makes This Blackberry Peach Jam Special?

There are several things that make this simple jam so good. Most importantly, it is less sweet, fruit-forward, and wonderfully chunky.

A Less-Sweet, Fruit-Forward Jam

First, this is an intentionally less sweet peach and blackberry jam. For about 650 g (1.4 pounds) of fruit, I use only 1/2 cup of maple sugar.

That is considerably less added sugar than you will find in many traditional jam recipes. As a result, you can really taste the fruit.

• Fruit-forward. Peaches and blackberries remain the stars of the recipe.
• Less sweet. A modest amount of maple sugar complements rather than masks the fruit.
• Nicely balanced. Tart blackberries offset the sweeter and mellower peaches.
• Fresh and bright. Lemon juice adds enough acidity to balance the fruit and maple sugar.

You could also describe this as a low sugar blackberry peach jam. However, I simply think of it as a less-sweet preserve where the fruit does most of the work.

Peaches and Blackberries Make a Perfect Late-Summer Pair

Next, peaches and blackberries work beautifully together.

Peaches are juicy, sweet, fragrant, and mellow. Blackberries are deeper and more tart. So, a peach jam with blackberries offers a nice balance without either fruit completely overpowering the other.

Their textures work nicely together, too. Blackberries naturally break down as they cook. Meanwhile, roughly chopped peaches soften but can retain larger pieces.

Therefore, this peach and blackberry jam is particularly luscious and chunky.

Maple Sugar Adds Subtle Depth to This Blackberry peach Jam

Maple sugar makes this blackberry and peach jam a little different from more traditional recipes.

However, the maple flavour is quite subtle. You will still taste peaches and blackberries first.

• With peaches. Maple sugar complements their natural sweetness and mellow flavour, which is why peach and maple jam is such a lovely combination.
• With blackberries. Its subtle caramel notes also work beautifully with darker, tart berries, making blackberry and maple jam another natural pairing.
• No extra liquid. Unlike maple syrup, maple sugar does not add more moisture to already juicy fruit.
• Gentle sweetness. I find maple sugar less assertively sweet than regular granulated sugar, so it works particularly well in this fruit-forward recipe.

In other words, this isn’t a strongly maple-flavoured maple sugar jam. Instead, maple adds a subtle background note and lets the fruit remain the focus.

Soft and Chunky Texture

Finally, this maple blackberry peach jam has a soft, rustic consistency.

I chopped my peaches very roughly. Even after about 25 minutes of cooking, many of the pieces remained intact.

• Soft. This isn’t meant to have a very firm or jelly-like set.
• Chunky. Large pieces of peach give the jam plenty of texture.
• Luscious. The blackberries mostly break down, creating a thick base around the peaches.
• Rustic. There is no need to mash or purée the fruit.

Of course, you can chop the peaches more finely if you prefer a smoother consistency.

Ingredients You’ll Need for Blackberry Peach Jam with Maple Sugar

You will need only a few simple ingredients for this blackberry peach jam. Since the recipe is so fruit-forward, ripe and flavourful peaches and berries will give you the best result.

• Blackberries. You will need about 350 g (12 oz) of fresh ripe blackberries.
• Peaches. Use about 300 g (10.5 oz), or 1–2 large peaches. Chop them very roughly if you want noticeable pieces in the finished homemade blackberry peach jam.
• Maple sugar. About 1/2 cup gives the fruit enough sweetness without making the jam overly sweet. You can adjust it slightly depending on your fruit and preference.
• Lemon juice. Use about 2 tbsp (30 ml), or to taste. It brightens the fruit and balances the sweetness.
• Water. You may need just a small splash to get everything started. However, particularly juicy fruit may not require any.
• Pectin. About 1/4–1/2 tsp of classic powdered pectin is optional. A small amount can help the jam thicken without requiring much additional cooking.

How to Make Blackberry Peach Jam

Making blackberry peach jam is straightforward and requires little preparation.

Combine the blackberries and roughly chopped peaches with the maple sugar and lemon juice in a heavy-bottomed saucepan. Add a splash of water only if necessary. Then, bring the mixture to a gentle boil and simmer over medium-low heat, stirring regularly.

This jam took me about 30 minutes to reach the right consistency. That’s slightly longer than some of my more delicate jams, which can be ready in 20–25 minutes. However, the cooking time will depend on the juiciness and ripeness of your fruit as well as the size of your saucepan.

As the jam cooks, the blackberries will mostly break down. However, there is no need to mash the peaches. If you chop them very roughly, you should still have plenty of soft pieces in the finished blackberry and peach jam.

If necessary, add a little powdered pectin towards the end of cooking. Also, keep in mind that the jam will continue to thicken as it cools.

Can I Use Frozen Blackberries or Peaches?

You can also make this peach blackberry jam with frozen fruit. However, you may need to adjust the cooking time slightly.

• Frozen blackberries. They should work very well, although they may release more liquid as they cook.
• Frozen peaches. These will work, too. However, they tend to soften more after freezing, so you may get fewer distinct peach pieces.
• Extra water. Skip the splash of water at first, particularly if you are using both fruits frozen.
• Cooking time. Frozen fruit may require additional time for the excess moisture to evaporate.
• Pectin. A small amount can be useful if your frozen fruit is particularly watery and the jam isn’t thickening sufficiently.

There is no need to completely thaw the fruit first. Just keep in mind that the cooking time is always a guideline rather than an exact measurement.

Do I Need Pectin for Blackberry Peach Jam?

You don’t necessarily need pectin for this recipe. However, a small amount can be useful because the jam contains relatively little added sugar.

I used classic powdered fruit pectin. Still, the goal is not to create a firm set. Instead, pectin can simply help achieve a soft, spoonable consistency without cooking the fruit for too long.

• Why use pectin? It helps the jam thicken while allowing you to keep the amount of added sugar relatively low.
• How much? Start with about 1/4 teaspoon. If necessary, you can increase it to about 1/2 teaspoon. You only need a small amount because the goal is a soft, spoonable set rather than a firm jam.
• What kind? I used classic powdered fruit pectin. Different products can behave differently, so always check the package directions if using another variety.
• Can you skip it? Yes. Simply cook the fruit until enough liquid has evaporated and the jam reaches a consistency you like.
• How can you avoid needing it? Use a wide saucepan, avoid adding unnecessary water, and allow enough time for the fruit juices to reduce naturally.
• Why not just cook the jam much longer? You certainly can. However, prolonged cooking will eventually break down more of those lovely peach pieces and can diminish some of the fresh fruit flavour.

So, think of pectin as optional assistance rather than an essential ingredient in these blackberry peach preserves.

How Do You Know When Blackberry Peach Jam Is Ready?

There are a few simple ways to tell when the jam is ready. In fact, the consistency is a better guide than the exact cooking time.

Start checking at around 20 minutes. It will likely need about 25 minutes, although particularly juicy fruit may take longer.

• Look at the volume. The mixture should have noticeably reduced.
• Check the juices. They should look thicker, glossy, and jammy rather than watery.
• Drag a spatula through it. You should briefly see the bottom of the pan before the mixture flows back.
• Check the peaches. They should be tender, although larger pieces can still hold their shape.
• Test a little. Place a small spoonful on a cold plate and let it cool before checking the consistency.

Most importantly, don’t wait for the hot jam to become as thick as you want the finished product to be. It will continue setting as it cools.

Possible Additions and Variations

This homemade peach blackberry jam doesn’t need much tweaking. Still, you can easily adjust it to suit your fruit and preferred consistency.

• Adjust the lemon juice. About 2 tbsp worked well for me. However, you can adjust it to the sweetness and acidity of your fruit.
• Adjust the maple sugar. If your fruit is exceptionally sweet, you may prefer slightly less. On the other hand, particularly tart berries may benefit from a little more.
• Change the texture. Chop the peaches more finely if you prefer a smoother consistency. For a rustic jam, leave the pieces quite large.
• Skip the pectin. Simply simmer the fruit until the mixture has reduced sufficiently. Your jam may be somewhat softer, but that’s perfectly fine.

How to Store Blackberry Peach Jam

Proper storage is particularly important for this recipe. Because it contains much less added sugar than many traditional preserves, its refrigerated shelf life is shorter.

Also, I treat this as a refrigerator or freezer jam rather than a shelf-stable preserve. This specific recipe has not been tested for water-bath canning.

• Use clean jars. Transfer the jam to thoroughly clean jars or other airtight containers.
• Refrigerate promptly. Once the jam has cooled, keep it refrigerated rather than at room temperature.
• Use clean utensils. Always use a clean spoon or knife when taking jam from the container. This helps prevent contamination.
• Choose smaller jars. This is particularly useful for a less-sweet jam. You can open one jar at a time while keeping the others untouched.
• Use within 1–2 weeks. For the best quality, I recommend enjoying refrigerated jam within this period.
• Freeze the rest. If you cannot use everything quickly, transfer the extra jam to freezer-safe containers. Leave some space at the top for expansion.

And, of course, discard homemade jam if you notice mould, fermentation, an unusual smell, or any other signs of spoilage.

What to Serve with Blackberry Peach Jam

There are plenty of ways to enjoy this soft and chunky jam. Because it isn’t overly sweet, it also works particularly well with creamy and mildly salty foods.

• Bread and pastries. Serve it with toasted sourdough, brioche, English muffins, biscuits, or croissants.
• Breakfast. Spoon it over pancakes, waffles, French toast, oatmeal, or yogurt.
• Soft cheeses. Try it with ricotta, cream cheese, goat cheese, Brie, or Camembert.
• Cheese boards. Pair it with crackers, toasted nuts, and your favourite cheeses.
• Desserts. Spoon a little over vanilla ice cream or use it as a simple cake filling.

This blackberry peach jam is a wonderful way to enjoy two of the best late-summer fruits together. And with its soft texture, juicy peach pieces, tart blackberries, and subtle maple notes, it is particularly lovely if you prefer preserves that aren’t overly sweet.

More Homemade Preserves

If you enjoy making homemade jams and preserves, be sure to check out some more fruit-forward recipes:

• Peach Jam with Lavender (Soft and Less Sweet)
• Strawberry Lavender Jam (Soft, Low Sugar)
• Blueberry Jam with Lavender – Low Sugar Recipe
• Strawberry Jam with Amaretto (Soft, Low Sugar)
• Cherry Amaretto Jam – A Lower Sugar Homemade Jam
• Sea Buckthorn Jam
• Apple Rosehip Jam Recipe

I’d love for you to try this peach and blackberry jam with maple sugar. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!