Can I freeze Peaches & Basil Jam instead of canning it?

Yes, Peaches & Basil Jam freezes very well. Allow the jam to cool completely before transferring it to freezer-safe containers. Leave a little space at the top for expansion. Frozen jam can last up to 6 months while maintaining excellent flavor and texture.

Do I need pectin for homemade Peaches & Basil Jam?

No, this recipe does not require commercial pectin. Peaches naturally contain some pectin, and the cooking process helps the jam thicken naturally. Lemon juice also supports the setting process while enhancing the flavor.

What type of basil works best in Peaches & Basil Jam?

Sweet basil is the most common choice because of its mild herbal flavor, but lemon basil, Thai basil, or boxwood basil also work beautifully. Each variety creates a slightly different flavor profile in the finished peach basil jam.

How long does Peaches & Basil Jam last after opening?

Once opened, Peaches & Basil Jam should be stored in the refrigerator and used within 2 to 3 weeks. Always use a clean spoon when serving to help preserve freshness and prevent contamination.

Peaches & Basil Jam Easy Homemade Recipe

Name: Peaches & Basil Jam
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 5 pounds fresh peaches, chopped; 2 cups granulated sugar; 1/2 cup fresh basil, finely chopped; 2 tablespoons lemon juice; 2 tablespoons honey (optional)

Description

Peaches & Basil Jam is a fresh homemade fruit preserve that combines juicy ripe peaches with fragrant basil for a sweet and herbal summer spread. Perfect for toast, desserts, yogurt bowls, and cheese boards, this easy small-batch jam captures the bright flavors of the season with simple ingredients and a naturally rich texture.

Ingredients

Scale

5 pounds fresh peaches, chopped
2 cups granulated sugar
1/2 cup fresh basil, finely chopped
2 tablespoons lemon juice
2 tablespoons honey (optional)

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Instructions

Wash the peaches thoroughly, remove pits, and chop the peaches into small chunks. Leave the skins on for extra texture if desired.
Rinse the basil leaves well and finely chop them to release their natural oils and aroma.
Add the chopped peaches to a large non-reactive pot along with the sugar and lemon juice. Stir to combine.
Cook the peach mixture over medium-high heat, stirring frequently to prevent sticking and scorching.
Allow the peaches to break down for 35 to 45 minutes until the mixture thickens and becomes jam-like.
Use a potato masher or spoon to mash larger peach chunks for a smoother consistency.
Continue simmering until the jam reaches the desired thickness. Test by placing a spoonful on a chilled plate.
Remove the pot from heat and stir in the chopped basil and optional honey.
Carefully pour the hot jam into sterilized jars and seal tightly.
Allow the jars to cool completely before refrigerating or processing in a water bath canner for long-term storage.

Notes

Use ripe but firm peaches for the best flavor and texture.
Add basil at the end of cooking to preserve its fresh herbal flavor.
For a smoother jam, blend lightly with an immersion blender before adding basil.
Store opened jars in the refrigerator for up to 3 weeks.
The jam can also be frozen for up to 6 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Jam
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 85
Sugar: 18g
Sodium: 1mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg