peach basil jam

Taking full advantage of our recently acquired plethora of peaches, we knew making peach jam was essential. While we love the standard flavors, we wanted to try a new flavor profile: Peach Basil. It was a risky move with a delicious pay-off. Full recipe below!

Peach Basil Jam

4 cups of peeled and diced peaches

2 T. lemon juice

1 T. butter

1/2 C. finely chopped basil

1 pkg. powdered pectin

5 1/2 C. granulated sugar

Combine the diced peaches with lemon juice and basil in a large pot. Cover peaches with pectin and mix together. Over high heat, add butter and bring to a boil for one minute.  After one minute of a rolling boil, add the granulated sugar and mix into peaches.  Bring mixture back to a boil for another minute or so.

Ladle the peach mixture, wipe edges and seal with a canning lid. Let it cool and then refrigerate. Spread over buttered homemade bread, crackers with cream cheese, marinate your favorite protein, use as a chutney, and enjoy!

*no small fries were harmed in the making of this jam. we were right by them every step of the way!*

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