A few weeks ago, I had dinner with my friend Grace, and she brought me the most delicious homemade blackberry jam. Since making jam isn’t really my jam, I asked her if she would come over and share a recipe for the blog. I love peaches, and they were in peak season, so we decided on spicy peach jam. And last weekend, we jammed. Well, technically, she jammed. I watched. Jack took pictures.
How to Make Peach Jam
Canning aside, I was surprised how easy this peach jam recipe was. It looks long but, really, the most time consuming part is macerating the peaches overnight. The hands-on steps went pretty quickly. Here’s what you need to do:
What to Do With Peach Jam
I love the sweet & spicy combination of fresh peaches and chiles, but if you don’t want your jam to be spicy, go ahead and leave the chiles out. That way, you can use it as you would any other fruit preserves – on peanut butter sandwiches or dolloped onto morning yogurt, oatmeal, or overnight oats. But the spicy jam is really excellent – I urge you to give it a try. I’ve been eating this peach jam on toast all week – the peach flavor is especially delicious with a slather of ricotta or almond butter. It would also be yummy topped onto ice cream or frozen yogurt, and it would be a fancy, unexpected addition to tacos too!
If you love this peach jam recipe…
Use more peaches in this homemade pizza, this cobbler, these summer rolls, this panzanella, this sangria, or this peach crisp!
