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!*