Southern Peach Jam | The Little Shop of Olive Oils

Southern Peach Jam

What better way to bring the family together than making some delicious peach jam? This recipe is from our favorite cookbook: The Olive Oil & Vinegar Lovers Cookbook, on page 55.


  • 10-12 small peaches, roughly chopped
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 2 Tbsp bourbon (optional)
  • 1/4 cup Honey Ginger White Balsamic Vinegar
  • 2 Tbsp Blood Orange Fused Olive Oil
  • 1 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1 cinnamon stick
  • 2 packages (each 6 oz) of liquid pectin
  • Prepare an ice-water bath.


  1. Bring a medium saucepan of water to a boil. Score the bottom of the peaches with a crisscross and submerge the peaches in boiling water for about 30-40 seconds. Remove and place in the ice-water bath to cool.
  2. Slip the skins off the peaches and then chop them and place them in a medium saucepan with all the remaining ingredients, except the pectin, over medium-high heat. Bring to a boil, turn down heat, and simmer, uncovered, for about 20 minutes. The fruit should be softened and reduced in volume.
  3. Carefully, and in batches, puree the jam in a blender. 
  4. Return to the saucepan and bring to a rolling boil. Boil for 1 minute, add the liquid pectin, and stir in well. Remove from the heat.
  5. Ladle the jam into hot, sterilized jars and seal with lids and rings. 
  6. Process the jars in a water bath for 10 minutes, then place the jars on a clean towel to cool completely and seal. 
  7. Ensure all the jars are sealed; it could take up to 4-6 hours for the lids to pop. Enjoy!
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