Peach Jam

Preparation info

  • Difficulty


  • Makes about

    4 cups

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Many ladies I have questioned say that peach jam is their favourite. This is a lovely recipe, with just three ingredients. It is quite a loose jam and I like it that way. Serve it with bread for breakfast or use it to fill a crostata.

The peaches must be sweet and ripe. Keep a few of the peach stones to add to your jam while it cooks, as these give another layer of flavour.


  • 1 kg (2 lb 4 oz) ripe peaches
  • 500 g (1 lb 2 oz) sugar
  • 2 tablespoons amaretto


Halve the peaches, leaving the skins on. Remove the stones, keeping about 4 aside. Put the peaches in a pot suitable for making jam and cover with 250 ml (9 fl oz/1 cup) of water. Put the lid on and simmer for about 20 minutes to soften the peaches. Pulse with a hand-held blender directly in the pot until smooth. Now, add the sugar and the saved stones. Bring back to the boil, then lower the heat and simmer for about 1 hour, stirring with a wooden spoon very regularly to check that nothing is sticking. Do the plate test; drop a teaspoonful onto a small saucer and tilt. It should not slip down easily, but cling.

When the jam is ready add the amaretto and cook for a couple of minutes more. Ladle into warm sterilised jars, seal with the lids and turn upside down. Leave to cool before turning upright, creating a vacuum. Store in the pantry until opened, then keep in the fridge.