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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 1%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 21.6g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 13mg
  • Calcium: 7mg

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

  1. Place peaches in a large stockpot of boiling water; cook 1 minute. Drain and plunge peaches into ice water; drain. Peel peaches; coarsely chop.
  2. 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.
  3. Note: Refrigerate jam in an airtight container for up to three weeks.
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