Peach Jam

  • Makes 680 ml (2 3/4 cups), approximately
  • Freezes



  1. In a heavy saucepan, combine all the ingredients. Bring to a gentle boil, stirring frequently. Attach a candy thermometer in the centre of the pan and simmer until the thermometer reads 103 °C (218 °F) or until the jam sets on the test plate. Skim carefully and stir frequently while cooking.
  2. Pour into sterilized jars. Let cool and refrigerate for about 3 weeks. (For longer storage, keep frozen.)


To easily peel peaches, score an X with a knife at the base of the fruit. Place into boiling water for 30 to 60 seconds and then in ice cold water. The skin will easily peel away.

To help you with this recipe

2-in-1 Citrus Juicer

This enamelled cast-iron citrus juicer has two concave domes: one for limes and one for lemons. Designed to extract the maximum of juice without pulp or seeds.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 2 tablespoons (30 ml)

Content % Daily Value
Calories 85  
Total Fat 0 g  
Saturated Fat 0 g  
Sodium (salt) 0 mg  
Carbohydrates 21 g  
Fibre 1 g  
Protein 1 g