“My Three Peaches Refrigerator Jam”
I started out with more than three peaches mind you. I started out with a whole bowl full of perfectly tree-ripened peaches as a matter of fact. Some of the peaches were for various photo shoots I have been styling….but in the end there were three peaches left over….for me. They sat a round for a few days on my kitchen counter. I was much to busy so I just ignored them almost until the point-of-no-return.
Wanting to save these beautiful golden orbs tinged with reddish-pink for a bit later , I quickly made a (sorry reader!) no-real-recipe “Three Peach Refrigerator Jam”. But I will share what I did to prep the peaches & the ingredients I used, as well as the steps to cook and jar. Anyone can do it…you really can’t go wrong. Try it, you will see.
What I discovered is that it is lots of fun to make one jar of refrigerator jam that will keep for weeks chilled. There is no pressure to get out all the canning accoutrements, no fear of death from eating a badly processed jar of fruit, no lengthy time spent, just the simple pleasure of taking a few pieces of fruit to savor later in a new form.
Here is what you will need for approximately 1 pint of peach jam:
3 very ripe, sweet peaches
about 2/3 cup sugar
a long strip of lemon peel
1/4 cup water or juice
2 Cardamom pods
a pinch of red pepper flakes
1 tbsp balsamic vinegar
First things first:
1. Let me show you how I very easily peel peaches.



2. Cut peaches into slices or chunks. Place in a heavy saucepan. Add sugar, lemon peel, water or juice & cardamom pods.
3. Bring to a low boil over medium heat. Stir often. Simmer until fruit is softened & mixture starts to thickened. About 20 minutes.
4. Stir in a pinch of red pepper flakes & balsamic vinegar.
4. Simmer peach mixture for another 8-10 minutes, stirring often. Mixture will darken to a deep amber color & thicken. Remove from heat.
5. Spoon hot peach mixture into a glass jar & cover with a tight-fitting lid. Allow to cool at room temperature before storing in the refrigerator.
That is all there is to it. Now, as luck would have it, within a couple of days of making this jam I had a photo shoot where I needed to make some biscuits. Quick, fluffy, light, airy homemade biscuits! Ahhh, my freshly made peach jam & hot buttery biscuits were a match made in culinary heaven!
“Living Life One-Bite-At-A-Time”
Just perfect.
Thanks Teresa I have peaches sitting on my counter right now and now I know what I’m going to do with them.
I still remember your strawberries in a jar. Now I have some in freezer too. This is too good to be true as I’m always wondering what to do with a few peaches and the chili pepper and balsamic naturally make everything taste a little better. (I’m jealous of your porch, one day I’m going to move).
Just wonderful and yummy
Wish you were here to enjoy with me!
You make it simple with your directions and pictures, and the results look delicious!
I’ve nominated you for the Sunshine Award!
Well, aren’t you just the best! Thanks so very much. T
Yumsky! I will have some please!
I will give you some when I next see you my dear.
Beautiful. And I don’t know what it is, but it seems like every recipe we’ve made with peaches lately uses three peaches. Must be the magic number.
I’ve never made refrigerator jam. Looks wonderful and sounds simple too. Quite a bonus given my lack of motivation to stand in a hot kitchen these days!!
Yum! love the bit of cardamom with peaches. It’s true, you don’t have to make scads of jam all at once–just a little batch at a time. Perfect.
Sounds delicious…I like the touch of red pepper and balsamic.
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