It feels bittersweet to write these words, but I do believe that this will be my last fresh peach recipe for this year. I’ve peeled, cooked, and processed about 25 pounds this season and I feel utterly done with them. However, if you’ve still got some peach energy, this sweet, spicy, tangy preserve might be a fun one for you.
To build this recipe, I took the bones of my beloved tomato jam and made just a few small tweaks. I reduced the amount of sugar, added a little salt for balance, and reduced the cooking time (because peaches don’t contain as much water as tomatoes do).
The finished jam has a nice sweet and savory balance, and would be really great to use as a glaze for baked chicken or as a dipping sauce for roasted vegetables. I’m sure that when the days get a little cooler, I’ll stir some together with apple cider vinegar and use it as a tasty braising medium for chicken thighs.
If you make it, let me know what you think, since this one is more of an experiment that most of the recipes I post here.
- 5 pounds peaches, peeled and mashed
- 21/2 cups granulated sugar
- 1/2 cup lime juice
- 1 tablespoon freshly grated ginger
- 1 tablespoon salt
- 1 tablespoon red chili flakes
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- Prepare a boiling water bath canner and enough jars to hold four pints of finished product.
- Combine the mashed peaches, sugar, lime juice, ginger, salt, red chili flakes, cinnamon, and cloves in a large pot.
- Place the pot on the stove over high heat and bring the peaches to a boil. Cook, stirring regularly, for 20 to 30 minutes (or even more, if your peaches are watery), until the fruit thickens into jam. You'll know it's done when the droplets fall off your spatula in chunky bits and the fruit in the pan doesn't look at all watery.
- When the jam is done to your liking, remove the pan from the heat.
- Funnel the finished jam into the prepared jars, leaving 1/2 inch headspace.
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.