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.
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)
How to Make It
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.
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