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Refrigerator Peach Jam

September 9, 2011

I am back home after a wonderful vacation at Lake Watauga, TN (and then a long “mental holiday”) and the very next day I had to make this wonderful peach jam.  We picked up the beautiful peaches in South Carolina but as usual bought way too many.  I have had plenty of peaches from many places but I must say the peaches from South Carolina are now at the top of the list.  I never made jam before so relied on a simple recipe from “How to Cook Everything” by Mark Bittman which you can rely on for all good things.  I recently bought some homemade jams from “FreakinFlamingo” ( and with her wonderful jams I have made some incredible meals and desserts (besides just eating with a spoon).  I am not “household” ready to make “real” preserves but my interest just might make it happen.  This first attempt was so successful I will definitely make more of my own jams in the future.  See below for a few photos from a great holiday and stay tuned for a few more peach recipes.

Refrigerator Peach Jam


  • 6 C. Sugar
  • 3 T. Lemon Zest
  • 1 C. Water
  • 2/3 C. Lemon Juice
  • 9 C. Peaches (poached, peeled and chopped) *

* (I did a rough chop as I do like some larger pieces of the fruit)


  1. Put an X with a knife at the bottom of the peach; submerge in boiling water for about 3-5 minute/cool/pit and peel
  2. Put sugar, lemon zest, water and lemon juice in a large saucepan over medium heat; bring to a simmer and cook 5 minutes (stir occasionally)
  3. Add the peaches and bring to a simmer; cook for approximately 1 hour (until the peaches area caramel color and the mixture has thickened
  4. Remove from heat and cool; pour into clean refrigerator containers and refrigerate

Yield: 10-12 Cups Jam

Recipe adapted from “How To Cook Everything” by Mark Bittman

Hope you enjoyed a few moments from the trip to Watauga Lake, a dinner at The Captain’s Table in Butler, TN and a side trip to Elizabethton, TN

6 Comments leave one →
  1. September 13, 2011 22:54

    Your jam looks wonderful, and if you wanted to, you could can that up, as is! Thanks so much for the shout-out, Kat. And I’m definitely searching out those South Carolina peaches, next season, too.

    • September 15, 2011 18:56

      Thanks Renee, the jam is wonderful and of course I shout out “FreakinFlamingo”/still have some more recipes from your jams! I have no idea how to can but would like to learn.

  2. September 9, 2011 23:16

    Looks like a wonderful trip. Southern peaches really are the best. Great looking jam.

    • September 11, 2011 18:14

      It was more than wonderful and so were the peaches and fresh corn and tomatoes – the basic diet.


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