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Peach Jam Recipe

Peach-thyme jam made with a quick maceration, then a full rolling boil and simmer until thick. This sweet preserve turns glossy and set-tested on a cold plate, with a subtle savory-floral thyme finish.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Peach jam base
  • 4 cup fresh peaches, peeled and finely chopped
  • 3 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.5 tsp cinnamon
  • 0.5 tsp fresh thyme leaves
  • 0.1 salt

Equipment

  • 1 Dutch oven

Method
 

Macerate the peaches
  1. Combine the peaches, sugar, lemon juice, and lemon zest in a heavy Dutch oven; stir until the sugar looks evenly distributed. Rest for 30 minutes.
Boil and flavor
  1. Stir in the thyme leaves, then bring the mixture to a full rolling boil while stirring. Continue boiling just long enough to maintain the boil (about 1 minute).
Simmer until thick
  1. Reduce heat and simmer, stirring often, until the jam thickens, about 20-30 minutes. Keep it at a gentle simmer so the texture stays syrupy and glossy.
Test for set
  1. Test the set by dropping a small spoonful onto a cold plate, then check that it wrinkles slightly when pushed. If it’s not set, simmer 3-5 minutes more and test again.
Jar and store
  1. Remove the thyme stems, then ladle the jam into sterilized jars, leaving headspace as needed. Process in a hot water bath for 10 minutes or refrigerate up to 3 weeks.

Notes

Pro tip: for the best set, chill a plate in the freezer before you start simmering so the wrinkles test is immediate. Refrigerate jam in sealed jars up to 3 weeks; freeze is not recommended for this recipe. For a lower-sugar option, use a 1:1 sugar substitute made for jam (follow package directions for set).