Lemon-Peach Jam

Fresh lemon thyme gives a simple peach jam a tangy boost.  Don't worry about overpowering the peach jam.  The lemon thyme is really quite mild.

7 cups sugar

4 cups finely chopped, peeled peaches

1/4 cup lemon juice

1 T fresh lemon thyme

1/2 of a 6 ounce pouch liquid fruit pectin
Check out Jam Basics before beginning (click here).

Combine sugar, peaches, lemon juice and fresh lemon thyme in kettle.  Bring to a boil.  Reduce heat and simmer until slightly thickened (the length of time you'll cook this, will depend upon how juicy your peaches are).

When liquid is reduced to desired consistency, add the fresh lemon thyme and liquid pectin.  Immediately bring back to a boil and boil hard for ONLY one minute.  Ladle hot jam into seven half-pint jars to 1/4 inch headspace.  Process. 

Bourbon Peach Jam

This is one of my families favorite jam recipes.  Is it any wonder?  They all love Bourbon?

7 cups sugar
4 cups finely chopped, peeled peaches
1/4 cup lemon juice
1/2 cup bourbon
1/2 of a 6 ounce pouch liquid fruit pectin
Check out Jam Basics before beginning (click here).


Combine sugar, peaches, lemon juice and bourbon in kettle.  Bring to a boil.  Reduce heat and simmer until slightly thickened (the length of time you'll cook this, will depend upon how juicy your peaches are).

When the unwanted juice is reduced, stir in the liquid pectin.  Immediately bring back to a full boil.  Boil hard for one minute.  Remove from heat, and immediately ladle into prepared jars leaving 1/4 inch headspace.

Makes 7 half-pints.

Sweet Peach-Pepper Jam

I love this full-bodied version of a traditional pepper jelly.  It's fantastic spooned over a block of cream cheese, or served as an accompaniment to fish, chicken or pork.

I make this in late summer, when the local peaches and peppers are plentiful at the farmer's markets.  I used a combination of red bell peppers, sweet red banana peppers, and a hot inferno chile for an added kick!

I've included a 1/4 cup of bourbon in the list of ingredients. Its a fun variation (if you like bourbon)!

2 pounds (about 6) red bell peppers, or other mild red peppers
1 or 2 hot peppers (optional - add for heat)
2 pounds (about 6) peaches or nectarines, pitted, peeled, and chopped
3 lemons, halved
6 cups sugar
2 cups cider vinegar
1/4 cup bourbon (optional)
1 pouch liquid pectin

Wash, split, seed and mince peppers (wear food service gloves!).  Put all in a bowl, and cover with boiling water.  Let stand until cool, and drain.

Juice the lemons, reserving the peels.  I cut my lemons in half, and extract the juice by twisting the lemon halves on an old fashioned hand juicer.

In a large pot, combine peppers, peaches, lemon peels and lemon juice.  Boil for 15 minutes.  Now, carefully remove the lemon peels.

Add the sugar and vinegar to the fruit mixture, and bring it to a boil again.  Simmer until the jam thickens and the excess juice is boiled down.  The length of cook time will depend upon how juicy the peaches are.  Remember, you are adding pectin, which should give the jam a more firm set.

Finally, add the liquid pectin.  Bring back to a boil, and boil hard for ONLY one minute.

Remove the pot from the heat, and ladle the jam into mason jars, leaving 1/4 inch head space.  Process in boiling water bath for 10 minutes.  Let stand 2 weeks before opening.