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Peach & Basil Jam

It's peach season! Time to grab some from your local farmer's market. The first thing I think of, aside from just noshing, is making a fresh peach jam! Basil is also poppin', though, and I couldn't resist adding fresh basil to my peach jam! I don't even remove the skin from my peaches, but please feel free to do so.


  • 8-10 Medium Peaches, diced

  • ½ Cup of Fresh Basil, Chopped*

  • 1 Cup of Sugar (Add a bit more if you like a more sugary jam)

  • 1 Tsp of Lemon Juice*

  • 3 TBSP Honey (Optional)


  1. Combine all ingredients in a large saucepan

  2. Simmer on medium for about 20-30 minutes until mixture thickens and peaches start breaking down

  3. Take saucepan off of the heat and cool*


  • Using a few unripe peaches allows for a citrusy flavor instead of lemon juice.

  • In this recipe, I did not remove the skin. However, to remove peach skin, cut an ‘X’ on the bottom of the peach, then blanch briefly (less than two minutes) in boiling water. The skin will loosen up at the 'X' and you can peel the peaches easily.

  • Add more basil depending on your personal taste.

  • Also try this recipe with cilantro and one diced hot pepper (like jalapeno or habenero) for a jam with a kick!

If you're local to the Atlanta area, products this week were gotten from Snapfinger Farm, Blackbird Farm & Pearson Farm !


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