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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.

Judy Lockhart
Recipe by Cooking Light June 2005

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Recipe Summary

Yield:
6 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

85 calories; calories from fat 1%; fat 0.1g; poly fat 0.1g; protein 0.5g; carbohydrates 21.6g; fiber 0.3g; iron 0.1mg; sodium 13mg; calcium 7mg.
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