Peach jam

Not yet rated

This beautiful peach jam recipe captures the flavour and colours of summer, and can be endlessly adapted with a host of different flavourings – rosemary makes an unusual yet elegant addition. Learn how to sterilise jam jars before attempting this recipe.

First published in 2018
discover more:

Try flavouring the jam with vanilla seeds, or a sprig of rosemary if you’re feeling adventurous! This recipe will make enough to fill 1–2 250ml jam jars.




Peach jam


  • 250ml jam jar


Make a small cross with a paring knife at the bottom of each peach. Place in a pan of boiling water for 30–45 seconds, depending on the ripeness of the peach, then plunge into a bowl of iced water
Peel the skins from the peaches, quarter and remove the stones
At this stage, you should have around 300g of skinless peach flesh. Place into a small heavy-based pan with the sugar and lemon juice and leave to simmer on a low heat. Stir to prevent any sticking
Cook down for 20 minutes and skim off any scum that settles on the surface
To test if the jam is the correct consistency, remove the plate form the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes
Leave to sit for 15 minutes to cool slightly – this allows the fruit to settle evenly instead of floating to the top when you transfer to the jars
Spoon the jam into the sterilised jar, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge
First published in 2018

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.