Caramelized Peach Jam

As I don’t want the peach season to come to an end, I make jam so we can enjoy them for the rest of the year. Though this is not a normal jam, it is a caramelized one.
Course Canned & Jam
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 jars
Calories 3841kcal
Author Laura Tobin


  • 100 oz peaches I use the yellow variety
  • 200 oz castor sugar
  • lemon zest
  • rhubarb optional


  • Before starting with the peach jam, put all the glass containers in the dishwasher with a cycle at high temperature so they will be sterilized and ready to be filled once the jam is ready.
    sterilizing jars in the dishwasher
  • Peel the peaches and cut them in small pieces. Place them in a pan to cook at medium heat and bring to boil, stirring every once in a while. Let them cook for 20 minutes. Optional : since I had them at hand, I added some small rhubarb stems from the garden
  • Add the sugar to the peaches and cook for another hour, stirring to make sure it does not stick to the bottom of the pan.
  • Remove any foam with a ladle
  • You will know when the jam is ready by pouring a small quantity on a dish and when you tilt the dish at 45 ° it does not move.
  • Since I like it caramelized, sometime I let it cook until it becomes very dark. Not always
  • Fill the jars and clean the edges of any residue. Seal them carefully.
  • Turn them upside down and let them cool completely.
  • Don’t forget to label them “Peach jam”, with the month and year they were made. Store them in the pantry, or in a dark cupboard.


Calories: 3841kcal | Carbohydrates: 989g | Protein: 4g | Fat: 1g | Sodium: 9mg | Potassium: 916mg | Fiber: 7g | Sugar: 982g | Vitamin A: 30.8% | Vitamin C: 37.8% | Calcium: 3.8% | Iron: 9.2%