I learn from making other people’s recipes. This one is a good one. Some argue not to cook with honey and it is something that I don’t normally do for no other reason than I don’t do it. This recipe is worth breaking the “I don’t cook with honey” rule. It is for the dribble, drizzle to be enjoyed on its own. Especially the Manuka honey.
Thank you chocolatemoussey.com for letting me use your recipe. This came to my rescue. I wanted to make as many components to the cake as possible. I don’t eat jam these days but I needed some for the filling layer of a cake. This one does the trick.
This is a small batch peach honey jam. I used fewer peaches for my recipe. Take into account size of your peaches. I chopped mine larger than recommended. I like more of a chunky chutney style. The peaches break down nicely if you decide to leave them a bigger size the option is there. I don’t know if you would call it jam at that point but..
All pictures are a few quick pictures with my iPhone. There was a time constraint.
- 1 pound ripe peaches, peeled, pitted, and finely chopped (roughly 2 large peaches)
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Place a small dish in the freezer to use for testing the jam.
- In a large deep skillet, add peaches, sugar, honey, and lemon juice. Bring to a rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes.
- When it seems thick enough, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking in 1-2 minute increments. If it moves slow, it is done.
- Transfer to a heat-proof container. Cool to room temperature. If not canning, use within 2 weeks. Once opened, store in the refrigerator.
I don’t can mine as I am going to use it right away. After cooling. The instructions are form the recipe I used.
Canning Instructions (Optional)
- Place a clean 6-8 ounce glass mason jar and lid pieces into a large pot of boiling water deep enough for the jar to be completely submerged in water. Once the water is boiling, leave the jar in there until ready to use.
- Remove the jar and lids from water and drain out all of the water from the jar. Keep the water boiling.
- Transfer the finished jam to the jar. Wipe excess jam off the rim so it will seal properly. Add the lid. You may want to use an oven mitt so you can hold the jar still.
- Place sealed jar back into the boiling water and boil for 15 minutes. Make sure it is submerged in the water. Remove from the water and let dry on a heat-resistant surface for 18-24 hours.
- Once cool, press down on the lid. If it stays down, it is sealed. If it pops back up, put in the refrigerator and use within two weeks.
Until Next Time…