The easiest way to peel peaches is to dip them into simmering water.  This loosens the skin so it peels off easily.

Spiced Peach Jam

Quietly Vegan

In late August and early September, local peaches finally show up at the Farmer's Market in our neighborhood. What better way to preserve the bright flavor memories of summer while looking forward to the deeper, richer flavors of autumn than by making a spiced fruit jam? This peach jam is absolutely delicious on biscuits and in peanut butter sandwiches, and would make a wonderful addition to barbecue sauces and tofu marinades and glazes.

Makes approximately 12 8 oz. jars


8 cups peeled, pitted, chopped and slightly mashed peaches (11-14 peaches)

4 tablespoons fresh lemon juice

6 tablespoons powdered fruit pectin

7 cups sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

zest of 1/2 lemon


  1. Sterilize the jars, rings and lids according to manufacturer's directions
  2. In a large saucepan, bring the peaches and lemon juice to a hard boil.  A hard boil means the mixture continues to bubble even when it is stirred.
  3. Add the pectin and return to a hard boil.
  4. Stirring constantly, slowly add the sugar.
  5. Stir in the ginger, cinnamon and nutmeg. Continue to boil for 1 minute.
  6. Remove from heat and skim any foam.
  7. If you prefer a smoother jam, carefully use an immersion blender to get rid of the remaining chunks. 
  8. Pour or ladle the jam into sterilized jars, leaving 1/4 space between the neck of the jar and the jam.
  9. Cover with the lids and screw on the bands. 
  10. Seal jars according to manufacturer's directions.