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!*

29 Comments

  • Tiffany
    September 26, 2012 at 12:39 pm

    Oh i’m so excited to see more from your darling blog! I can’t wait to try this jam and go build a fort with my boys!

    Reply
    • Small Fry
      September 27, 2012 at 2:54 am

      Thanks for reading, we’re happy you’re here!

      Reply
  • Jessica Farrow
    September 26, 2012 at 1:01 pm

    Sounds divine! How much butter does this call for?

    Reply
    • Small Fry
      September 27, 2012 at 2:54 am

      Sorry it got left out somehow! 1 Tablespoon. Thanks for reading!

      Reply
  • Jeminah
    September 26, 2012 at 4:30 pm

    *refrigerate*, spell check, anyone?

    other than that, nice site. and i like the variety of topics.

    Reply
    • Small Fry
      September 26, 2012 at 5:00 pm

      thanks for catching that! we changed it. come back for more and we promise to spell check more closely 🙂

      Reply
  • Megan
    September 26, 2012 at 5:42 pm

    looks yummy! will have to try it with my little 🙂

    Reply
  • Lexy | The Proper Pinwheel
    September 26, 2012 at 6:15 pm

    Found you via Melanie Burke and love. it. What a lovely new blog to follow. No kiddos for us yet, but I can’t wait to follow along! 🙂

    xo,

    Lexy

    Reply
    • Small Fry
      September 27, 2012 at 3:02 am

      Any friend of Melanie’s is a friend of ours! Thanks for reading.

      Reply
  • Ashly
    September 26, 2012 at 6:34 pm

    So excited for you all and this new blog. It is absolutely darling. I love everything about it and can’t wait to read more!

    Reply
    • Small Fry
      September 27, 2012 at 2:57 am

      Thanks Ashly, we’re so happy you’re here!

      Reply
  • heather j
    September 26, 2012 at 7:02 pm

    Found my way to your blog and I love what you have so far. Will def. be reading. This jam sounds delish!

    Reply
    • Small Fry
      September 27, 2012 at 2:58 am

      The jam is crazy good. Let us know if you make it!

      Reply
  • Tasha
    September 26, 2012 at 8:43 pm

    Very cute blog! I love the pictures. Who takes them and what gear do they use?

    Reply
    • Small Fry
      September 27, 2012 at 2:49 am

      Nicole Christensen takes our pictures and she uses a Nikon d300 with a 50 mm 1.4 lens. Thanks for reading!

      Reply
  • Amy
    September 26, 2012 at 10:26 pm

    Hi – beautifully done site. Looking forward to more.

    You mentioned in the directions to “add butter” – how much?

    Thanks

    Reply
    • Small Fry
      September 27, 2012 at 2:46 am

      Just a tablespoon! Thanks for catching that it’s missing.

      Reply
  • Mariana
    September 27, 2012 at 12:06 am

    I can t wait To follow
    Congrats from brazil!
    Mariana

    Reply
    • Small Fry
      September 27, 2012 at 3:00 am

      Thanks Mariana! So happy to have you!

      Reply
  • Sue Purb
    September 27, 2012 at 3:51 am

    I love this recipe! But instead of peaches I use beef and instead of lemon juice I use goats milk! My cats love it!

    Reply
    • Small Fry
      September 27, 2012 at 8:30 am

      We’ve heard goat’s milk is best for cats, so good job!

      Reply
  • Michelle Botkin
    September 27, 2012 at 10:16 am

    I love this. Not only adorable.. But reminds me to let the kids help more often 🙂 memories are worth the mess . So excited for this blog!

    Reply
    • Small Fry
      September 27, 2012 at 10:38 pm

      It’s so true. It’s hard to give up control, but they had a blast sprinkling that basil in!

      Reply
  • Cynthia
    September 27, 2012 at 11:56 am

    I love this new blog!! Amazing recipe and your kiddos are SO cute! Your daughter stirring the jam is priceless!

    Reply
    • Small Fry
      September 27, 2012 at 10:41 pm

      We got some heat for that one! We were standing right there, promise! Haha. We think they’re pretty cute too.

      Reply
  • Victoria
    June 25, 2013 at 11:03 am

    Hi, what size mason jars are those?

    Reply
  • kate
    July 28, 2013 at 9:13 pm

    what is the processing time for this jam?

    Reply
  • jenna’s picks | Small Fry
    September 25, 2013 at 5:00 am

    […] Peach Basil Jam: This post was one of our very first. I love peach season, and I love being in the kitchen with my kids so it was especially fun to have all the boys helping in the process. I remember how excited they were that a couple days after making the jam we got them all together to sell it to their neighbors and friends. Their grandmas, cousins, friends came, and the boys just thought they were in Heaven! Seeing them so proud of their accomplishments was something I won’t ever forget. Even though the boys have grown so much since this picture, it captures their personalities so beautifully! They have been friends since birth, and that’s a really special thing. […]

    Reply
  • Peach Season | Small Fry
    September 15, 2014 at 7:00 am

    […] will forever remind us of our start at Small Fry. We devoted a whole week (Peach Picking 1st birthday party, Making Jam, and Peach Jam stand) to peach season and to […]

    Reply

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