Peach Jam

Luckily I had this post saved because of right now I’m pecking slowly at the keyboard.  We’ve just gotten back from the cottage where I fell down some stairs and broke my wrist.  So, unfortunately, my baking and posts will be put on the back-burner for about 6 weeks (unless my dear husband would like to help out!).  I will try to get some things posted during that time but I don’t know how much.  In the meantime, I hope you enjoy this delicious Peach Jam!

With the amount of peaches I’ve been buying this summer and the amount the kids have been eating, I was surprised to find enough left to make any jam at all.  I made this peach jam on the same day that I made my Cherry Jam because I already had everything out and ready to go.   I don’t recall ever trying Peach Jam before but figured the kids would like it or I could just give it away.   I know my dad would’ve taken it for sure.  As long as it has sugar in it, he’ll eat it! 

While I was making this jam I didn’t want to follow a recipe.  I figured that since I just made the Cherry Jam I could just tweak that a bit and hopefully come up with something good.  As it turns out, the jam turned out great, the kids love it and, sorry Dad, you’re only getting one jar.  But, I’ll make more if you ask me nicely!

Peach Jam

By Elizabeth Gorecki Published: August 28, 2012

  • Yield: 4 cups
  • Prep: 20 mins
  • Cook: 10 mins
  • Ready In: 30 mins

Peachy jam with hints of cinnamon & nutmeg and infused with Vanilla Vodka.



  1. Prepare jars and lids by washing them first and then setting the jars in the oven at 200 F to sterilize. Place lids and seals in a pot of boiling water and then set on low on top the stove.
  2. Place peaches in a large saucepan and add the lime juice, cinnamon, nutmeg, and Vanilla Vodka. Cook over medium-high heat until peaches start to break down. Begin mashing your peaches if you want a smoother jam. Stir in the pectin until disolved, and boil over high heat for several minutes. Add in the sugar and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, then remove from the heat.
  3. Ladle the jam into the sterilized jars, leaving 1/2" headspace. Place seals and lids on top and seal only finger-tight. Leave on the counter for 24 hours making sure all jar seals suck down (you'll hear the popping sound). After 24 hours tighten lids and store. Enjoy!

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