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 1319kcal


  • 3 kg peaches I use the yellow variety
  • 2 kg 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.


Nutrition facts per jar:
Calories 1320 calories per serving
Fat 0 gr per serving
Carbohydrates 340 gr per serving
Proteins 1 gr per serving
Sugar 339 gr per serving
Sodium 3 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
The pectin is used to reduce the cooking time, preserving the natural vitamins from the fruit. Though I prefer caramelized peach jam recipe no pectin. #yourguardianchef #jam #preserve