Peach-Vidalia Jam

This jam makes a delicious sandwich or snack when spread on whole-grain bread and topped with sharp cheddar cheese. It is also a tasty accompaniment to grilled chicken or ham steaks, and is even good dolloped onto a bowl of field peas. The recipe makes a lot of jam, so it's ideal for gift giving. Blanching the peaches makes them easy to peel--the skins slip right off.

Yield:

6 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 85
Caloriesfromfat 1 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 21.6 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 13 mg
Calcium 7 mg

Ingredients

3 pounds ripe peaches
4 cups sugar
1 cup fresh basil sprigs
3/4 cup water
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3 pounds Vidalia or other sweet onion, vertically sliced (about 10 cups)

Preparation

Place peaches in a large stockpot of boiling water; cook 1 minute. Drain and plunge peaches into ice water; drain. Peel peaches; coarsely chop.

Combine chopped peaches, sugar, and remaining ingredients in a large, heavy stockpot; bring to a boil, stirring occasionally. Reduce heat, and simmer until slightly thick and reduced to 6 cups (about 45 minutes), skimming the foam from surface of mixture occasionally. Cool; discard basil. Pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill.

Note: Refrigerate jam in an airtight container for up to three weeks.

Note:

Judy Lockhart,

June 2005