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Philippa Langley — The Modern Preserver — 2015
Recipe Collection

Two-Tone Peach & Blackberry Jam

Philippa Langley — The Modern Preserver — 2015
Philippa Langley — The Modern Preserver — 2015

This recipe is a bit of fun: two jams for the price of one. It looks amazing and would get a lot of attention on the Newton & Pott market stall. You could actually do this with most jam recipes that have a medium set as they will happily sit on top of each other without mixing together.

The peaches do need peeling here. Do this by cutting a cross on their base, blanching them in boiling water for a couple of minutes, then dunking them in ice-cold water. The skins will peel off easily. Make sure you start the peach jam first as it takes longer and, while it’s cooking, prepare the blackberry jam. That way the jars won’t cool too much before you pour in the second jam.

Makes: 6-8 x 228ml jars

Prep time: 15 minutes
Cook time: 40 minutes

Photography: Philippa Langley
Food Styling & Props: Kylee Newton

Season: Summer/Autumn


peach jam
1kg peaches
500g jam sugar
40ml lemon juice (juice of about 1/2 lemon)

blackberry jam
1.6kg blackberries
200ml water
1kg jam sugar
30ml lemon juice (juice of about 1/2 lemon)


  1. Peel, stone and dice the peaches. Combine all the peach jam ingredients together in a large jam pan and boil, stirring often, for 30–40 minutes.

  2. Use the wrinkle test to check the setting point then, when ready, take off the heat and skim off any scum from the surface.

  3. Meanwhile place the blackberries in a separate large jam pan with the water and slowly soften on a moderate heat for about 10 minutes.

  4. Add the jam sugar, stir to dissolve then bring to the boil for about 15–20 minutes stirring intermittently.

  5. Use the wrinkle test to check the setting point then, when ready, take off the heat and skim off any scum from the surface.

  6. Mark a halfway line on the warm, dry sterilised jars and pour in the blackberry jam to fill up to this line. Let it sit for 5 minutes while it forms a seal and you finish the other jam.

  7. Once the peach jam is ready, pour it on top of the blackberry jam to fill the jars almost to the rim and seal.

  8. Keeps unopened for up to 6 months. Once opened, refrigerate and eat within 4–6 weeks.

Read more: The Modern Preserver

Preserving is a beautiful way keep in tune with the seasons and a great way to use leftovers too. Kylee’s book The Modern Preserver demystifies what can sometimes seem like an intimidating kitchen technique. In fact her storytelling and creative flavour combinations will actually make you fall in love with it.

— cook’s notes

how to eat: with toast, and use a long-handled spoon to get the jams out of the jar, to make sure you get the best of both flavours!

— about the author

Kylee Newton is a preserver, cook, writer and educator. She was the founder and owner of the preserving company Newton & Pott, a London based brand dedicated to the art of making handmade, small-batch jams, pickles, chutneys and ferments.

Newton & Pott products were sold at her weekly Saturday stall on Hackney’s Broadway Market but also in Harrods, Selfridges, Harvey Nichols and many delis and specialist food halls and shops throughout the UK and Europe.


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