This Peach Basil Jam is packed with ripe summer peaches and fresh basil. This may sound like a strange combination, but I promise you, it tastes like summer! Peach Basil Jam is delicious on toast, mixed in to yogurt or paired with a sharp cheddar cheese. Mix it in to your favorite barbecue sauce for a sweet and sticky boost! Preparing this jam is easy and canning it provides a small slice of summer during the cold winter months!
I was baking a peach pie one day, and as I was slicing peaches I caught the smell of fresh basil from the windowsill. The aroma of those basil leaves mixed with the sweet scent of ripe peaches was amazing! I immediately wanted to figure out a way to combine the two and finally decided on a Peach Basil Jam, which allows me to enjoy these flavors long after peaches are no longer in season!
You’ll need 5 1/3 cups peaches, which is about 7-8 large peaches.
First, the peaches need to be peeled and pitted. The easiest way to peel a peach is to blanch it. If you’ve never done that before check out the step by step instructions I have here.
Next roughly chop the peaches. Don’t worry about size too much, we’re still going to mash them a bit.
Mash the peaches slightly, then measure 5 1/3 cups.
Combine the peaches with 4 Tablespoons lemon juice in a large saucepan. Slowly stir in 6 Tablespoons powdered pectin and, stirring constantly, bring the entire mixture to a full rolling boil over high heat.
Once you’ve got a full boil add 4 cups of sugar, stir to dissolve, and bring the mixture back to a full boil. Boil hard one minute, stirring the whole time.
Remove from heat and skim off foam with a metal spoon. Stir in a 1/2 cup fresh basil leaves. I shredded most of my leaves, and left just a few whole because I thought they would look nice that way.
Now your jam is finished, ladle it into hot jars. I love the way the pieces of basil stand out against the peaches! You are now ready to process the jars in a waterbath canner, or allow them to cool and refrigerate for up to three weeks.
If you are canning them, leave a 1/4 inch headspace, wipe the rims clean, fit with a lid and ring and place in your canner. Boil gently for 10 minutes, then let sit in the canner for 5 minutes before removing to cool.
The jam can be kept for up to three weeks in the fridge or a year if canned.
Canning is a great way to create delicious, wholesome jams with locally available, in season fruit, that your family can enjoy all year long! Homemade jams and jellies also make wonderful, personalized gifts. If you’re interested in canning check out the Ball Guide to Waterbath Canning to get started. Here are the very simple and inexpensive tools you will need to begin:
A Waterbath Canner – this is a large pot fitted with a jar rack, used to process your jars.
Canning Tools – Jar grabbers, funnels and measuring tools. I’ve used this particular set for years and it certainly makes canning easier to have them available.
Jelly Jars – These are the jars you will fill, process and store your jam in.
Jar Labels – Makes marking the name and date of your jam simple, and they come off easily in water so you can reuse the empty jars.
- 5 1/3 Cups mashed peaches (about 7-8 large)
- 4 Tablespoon lemon juice
- 5 Tablespoons powdered pectin
- 4 Cups sugar
- 1/2 Cup fresh basil leaves, torn
- Blanch, peel, pit and roughly chop the peaches.
- Mash the peaches and measure 5 1/3 Cups.
- Add the peaches and lemon juice to a medium saucepan
- Slowly stir in the pectin
- Bring the mixture to a hard boil that can't be stirred down
- Stir in 4 cups of sugar until dissolved
- Return to a hard boil and boil for 1 minute, stirring the whole time
- Remove from heat and skim foam off of the top with a metal spoon
- Stir in 1/2 cup torn basil leaves
- Ladle into hot jars and begin canning, or allow to cool 30 minutes and store in the fridge
- Can be stored for up to three weeks in the fridge or 1 year if canned.