Table of Contents

Peach and Cherry Jam: A Taste of Summer Sunshine

The scent of simmering peaches and cherries instantly transports me back to my grandmother’s kitchen. I remember standing on a stool, mesmerized as she stirred a bubbling cauldron of fruit, the air thick with sweet, sticky steam. That was the moment I learned that jam-making wasn’t just about preserving fruit; it was about preserving memories, about bottling up the essence of summer to enjoy throughout the colder months. This peach and cherry jam recipe is a direct descendant of hers, a vibrant homage to those sun-drenched days.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yields: 4 pints
Dietary Type: Gluten-Free

Ingredients

1 large orange, unpeeled
6 lbs peaches
6 lbs sugar
12 ounces maraschino cherries, cut up (reserving juice)

Equipment Needed

Large pot or Dutch oven
Food processor
Sterilized jars with lids and rings
Canning equipment (jar lifter, funnel)
Large pot for boiling water bath

Instructions

Prepare the fruit: Wash the peaches thoroughly. To easily peel them, blanch them for 30-60 seconds in boiling water, then immediately transfer them to an ice bath. The skins should slip off easily. Pit the peaches and set them aside.
Process the fruit: Roughly chop the peeled and pitted peaches and the whole, unpeeled orange. Place the chopped fruit in a food processor and pulse until it reaches a pulpy consistency. Don’t over-process; you want some texture remaining.
Combine and boil: Transfer the peach and orange pulp to a large pot or Dutch oven. Add the sugar and stir well to combine. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent scorching.
Cook the jam: Once boiling, reduce the heat slightly to maintain a steady boil, continuing to stir frequently. Cook for approximately 45 minutes, skimming off any foam that rises to the surface. This foam is harmless, but removing it will result in a clearer jam.
Add the cherries: After 45 minutes, add the cut-up maraschino cherries, along with their reserved juice, to the pot. Stir to incorporate.
Final boil: Continue to boil the jam for another 15 minutes, stirring constantly.
Check for doneness: To test if the jam is ready, place a small spoonful on a chilled plate. Let it sit for a minute, then gently push it with your finger. If it wrinkles and sets, it’s ready. If it remains runny, continue to cook for a few more minutes and test again.
Jarring the jam: While the jam is cooking, sterilize your jars, lids, and rings according to the manufacturer’s instructions. Keep the jars hot until ready to fill.
Fill the jars: Using a jar funnel, carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth.
Seal the jars: Place the lids on the jars, then screw on the rings until they are fingertip tight.
Process in a water bath: Carefully lower the filled jars into a boiling water bath. The water should cover the jars by at least 1 inch. Bring the water back to a boil and process for 10 minutes. Adjust processing time for altitude, if necessary.
Cool and check seals: Carefully remove the jars from the water bath using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly.
Check the seals: After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, it’s sealed. If a lid hasn’t sealed, refrigerate the jar and use the jam within a few weeks, or reprocess it with a new lid.

Expert Tips & Tricks

Don’t skip the orange: The unpeeled orange adds a subtle citrusy complexity that complements the sweetness of the peaches and cherries. The pith provides pectin, which helps with gelling.
Use a heavy-bottomed pot: This will help prevent the jam from scorching during the long cooking time.
Stir frequently: Constant stirring is crucial to prevent sticking and scorching, especially as the jam thickens.
Adjust sugar to taste: While this recipe calls for a large amount of sugar (as traditional jams often do), you can slightly reduce the amount if your peaches are very sweet. However, remember that sugar acts as a preservative, so reducing it significantly may affect the jam’s shelf life.
Use quality cherries: Opt for good quality maraschino cherries with stems if possible. The bright red color and sweet, slightly tart flavor of these cherries makes them a perfect addition to this jam.

Serving & Storage Suggestions

This peach and cherry jam is delicious spread on toast, scones, or biscuits. It’s also a fantastic topping for yogurt, ice cream, or pancakes. Use it as a glaze for grilled meats or poultry, or as a filling for thumbprint cookies or pastries.

Store sealed jars of jam in a cool, dark place for up to 1 year. Once opened, refrigerate and use within a few weeks. Unsealed jars should be refrigerated immediately and consumed within a few weeks.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	765 kcal	38%
Total Fat	0.5g	1%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0.85mg	0%
Total Carbohydrate	196.6g	66%
Dietary Fiber	3.5g	14%
Sugars	193.6g	774%
Protein	1.7g	3%

Note: Nutritional information is an estimate and may vary based on ingredient variations.

Variations & Substitutions

Spice it up: Add a pinch of ground ginger, cinnamon, or nutmeg to the jam for a warm, spicy flavor.
Add almonds: Stir in 1/2 cup of toasted slivered almonds during the last few minutes of cooking for added texture and flavor.
Use different cherries: While maraschino cherries are traditional, you can substitute other types of cherries, such as Bing or Rainier cherries. Adjust the amount of sugar as needed, depending on the sweetness of the cherries.
Bourbon Peach and Cherry Jam: Add 2-3 tablespoons of bourbon towards the end of the cooking process for a more boozy adult flavor.

FAQs (Frequently Asked Questions)

Q: Why is my jam not setting?
A: There are several reasons why your jam might not be setting. It could be that you didn’t cook it long enough, or that your fruit didn’t have enough natural pectin. Cooking it longer and adding a small amount of pectin can solve this issue.

Q: Can I use frozen peaches?
A: Yes, you can use frozen peaches, but be sure to thaw them completely and drain off any excess liquid before using them in the recipe. This will prevent the jam from being too watery.

Q: How do I know if my jars are properly sealed?
A: After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, it’s sealed.

Q: Can I reduce the amount of sugar in this recipe?
A: While you can slightly reduce the amount of sugar, remember that sugar acts as a preservative. Reducing it significantly may affect the jam’s shelf life.

Q: What if I don’t have canning equipment?
A: If you don’t have canning equipment, you can still make this jam, but you’ll need to store it in the refrigerator and use it within a few weeks. The boiling water bath is crucial for long-term, shelf-stable storage.

Final Thoughts

Making this peach and cherry jam is more than just following a recipe; it’s about connecting with tradition, embracing the flavors of summer, and creating something delicious to share with loved ones. So, gather your ingredients, put on some music, and get ready to fill your kitchen with the sweet, comforting aroma of homemade jam. Don’t be afraid to experiment and make it your own. And most importantly, enjoy the process! Share your creations with friends, family, or even your online community. Nothing tastes better than a little homemade love.

Peach and Cherry Jam Recipe