The Modern Preserver's two-tone peach and blackberry jam

Scrumptious isn't a word we use often, but it seems just the thing for a jam, particularly this one from The Modern Preserver

Two-tone jam

Makes 6

Preparation time 20 mins

Cooking time 80 mins

"This jam is for people who can't decide what they want on their toast in the morning," says Kylee Newton of Broadway favourites Newton & Pott and author of The Modern Preserver. "I discovered two-tone jams in Paris and fell in love with the idea. The French are the stars of confiture and I wanted to bring back this expertise and share it with everyone."

Not to mention it makes for seriously good-looking jam, with the added benefit of being two flavours for the price of one. This one is ideal for early autumn.

We’re sure you won’t need any help, but our tip is to go for it with a long-handled spoon to make sure you get a good mix of the peach and the blackberry.

If you like the the look of this, you can apply the same technique to similar jams with a medium set.

This recipe makes 6-8 228ml jars, which keep unopened for up to 6 months. Once opened, refrigerate and eat within 4-6 weeks.


Peach Jam

  • 1kg peaches
  • 500g jam sugar
  • 40ml lemon juice (about ½ lemon)

Blackberry Jam

  • 1.6kg blackberries
  • 200ml water
  • 1kg jam sugar
  • 30ml lemon juice (about ½ lemon)


The wrinkle test

Put a teaspoon of hot jam onto a chilled plate and spread it around slightly.

Push your finger through the jam on the plate - you're looking for it to wrinkle and not flood back in to fill the gap.

If it's not ready, turn the pan back on, simmer for five minutes and test again.

Turn the heat off while you test - you don't want to overcook the jam. 


  1. The peaches need peeling for this recipe. 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.
  2. Peel, stone and dice the peaches. Combine all the peach jam ingredients together in a large pan and boil, stirring often, for 30-40 minutes.
  3. Use the wrinkle test to check the setting point then, when ready, take off the heat and skim off any scum from the surface. 
  4. Meanwhile, place the blackberries in a separate large jam pan with the water and slowly soften on a moderate heat for about 10 minutes
  5. Add the jam sugar, stir to dissolve then bring to the boil for about 15-20 minutes, stirring intermittently.
  6. Use the wrinkle test to check the setting point then, when ready, take off the heat and skim off any scum from the surface.
  7. 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.
  8. Once the peach jam is ready, pour it on top of the blackberry jam to fill the jars almost to the rim and seal.