Peach Jam

Each slice of our Peach Cake will reveal a layer of Custard Buttercream and this sweet, fresh, peach jam.

  • Yield: Makes 3 cups

Source: Martha Stewart Weddings, Winter 2008


  • 2 1/4 pounds fresh peaches (about 4), peeled, halved, and pitted, cut into 1/4-inch pieces
  • 14 ounces sugar (1 3/4 cups)


  1. Prepare an ice-water bath. Combine peaches and sugar in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to a simmer, and cook, skimming off foam, 10 minutes.

  2. Remove pan from heat, and pour jam into a heatproof bowl. Place bowl in ice-water bath, and let cool, stirring occasionally.

Cook's Notes

Peach jam will keep, covered and refrigerated, for up to 1 month.


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