Healthy Breakfast / RECIPES

Golden Peach Jam

Making homemade jam is super fun and rewarding. After making Strawberry Jam and Mixed Berry Jam, we want to use a different fruit instead and the goldern peach is our current choice. Peach is one of the fruits that we always love in all season, it is also a perfect fruit for the transition from summer to autumn. Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon. Golden Peach Jam will last you for the whole year and can also make great gifts to share with friends and family.

One of the best parts about autumn is the abundance of perfectly sweet peaches, which are nearly impossible to find the rest of the year—and all the classic summery dishes you can make with them. The moment we see the stone fruit appear at the farmers’ market, we’re startled into action and compelled to cook and eat it in as many ways as possible this time we use them in our jam.

What Peach to use?

For the recipes we use fresh golden peach, the white peach have a prettier colour but the taste of the jam could never compare to the golden one.

  • Use ripe peaches. Not overripe, but soft and ready to eat. The skins come off a lot easier.
  • If the skins don’t easily come off you should blanch the peaches. I show you how to do this below recipe.
  • You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon.
  • Because the batch of this jam is so small (2 cups), and because this jam can be refrigerated for up to 4 weeks you don’t really need to seal the jars. It’s really just more of a hassle because 4 weeks is plenty of time to finish every last drop of this sweet goodness!

What to do with Peach Jam?

 We love the sweet & spicy combination of fresh peaches and cinnamon, but if you don’t want your jam to be spicy, go ahead and leave the cinnamon out. That way, you can use it as you would any other fruit preserves – on peanut butter sandwiches or dolloped onto morning yoghurt, oatmeal, or overnight oats.

But the spicy jam is really excellent – we urge you to give it a try. We’ve been eating this peach jam on toast all week – the peach flavour is especially delicious with a slather of ricotta or almond butter. It would also be yummy topped onto ice cream or frozen yoghurt, and it would be a fancy, unexpected addition to tacos too!

Store-bought jams and preserves just can’t compare with the taste of the homemade stuff and this peach jam is no exception. Nothing says happiness like biting into a fresh, sweet, juicy peach at the perfect stage of ripeness. This jam manages to capture all that spectacular autumn weather flavour in a jar for eating any time of the year.

xoxo, Joe

Golden Peach Jam

Use this sweet & spicy peach jam on toast, ice cream, or even tacos! It’s a delicious autumn treat.


  • 3 fresh ripe peaches

  • 2 tbsp lemon juice

  • 1 cups white sugar

  • 1 tbsp of butter

  • 1 tsp of cinnamon powder


  • First, blanch your peaches to remove the skins.
  • Put your peaches into a pot of boiling water, for 1 minute. No longer.
  • Then remove from the boiling water, and immediately put them into a cold water bath, for 1 minute. No longer. Do not soak them.
  • The skins should just peel off. Peel off the skins.
  • Making the Jam
  • Then remove the pits, and slice up the peaches.
  • Place peach slices, cinnamon powder, butter and lemon juice into a heavy-bottomed large pot, over medium-low heat.
  • Cook for about 15 minutes, until the peaches are soft, and the juices are released.
  • As the peaches soften, stir frequently, and use your spoon or a potato masher to break them down.
  • At this point, add your sugar, and stir until dissolved.
  • On medium-high heat, bring the mixture to a boil, cook for 5 minutes, stirring continuously.
  • After the 5 minutes, reduce the heat to low-medium (don’t boil the jam, just slow cooking), for another 40-60 minutes. You will know that the jam is ready when the mixture is thick enough to leave a trail behind the spoon.
  • Remove from heat, and let cool completely before serving.

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