Peach Saffron Jam
Published: September 10 2019
Difficulty: Experienced - Yield: 5 Half-pints
This peach and saffron jam is versatile as it is delicious! Top off your favorite scones or icelandic yogurt (our favorite is Siggi's), or even use it as a glaze to keep your pork chops extra juicy!
- 4 1/2 pounds fresh, ripe peaches, cut in half and pitted (12 cups)
- 1 1/2 cups plus 1 tablespoon sugar
- Freshly squeezed juice from 1/2 lemon (at least 2 tablespoons)
- 1 tablespoon (about 1 1/2 grams) Rumi saffron threads
Combine peaches, sugar, lemon juice, and saffron in large, heavy-bottomed pot over high heat. Bring to a boil and stir well. Cook until the fruit releases its juices, about 12 minutes. Cool, then transfer to an airtight container. Refrigerate overnight or up to 5 days.
Lightly pass the mixture through a food processor for a few pulses, or until peaches break down into half-inch chunks. Bring to a boil over medium-high heat, then cook to form a jam, stirring occasionally, for about 15 minutes or until its temperature reaches 215 degrees.
Place a rack or a small towel in the bottom of stockpot. Fill with water and heat over medium heat, making sure the water does not come to a boil. Carefully add 5 half-pint jars and let them heat up for a few minutes. Turn off the heat, leaving them in the water until you are ready to use them.
Soak new jar lids and rings in a saucepan of hot, but not boiling, water, leaving them in the water until you are ready to use them.
Drain the jars and place upright on the counter. Transfer the peach jam to something with a pour spout or use a wide-mouth funnel to fill the jars, leaving about a 1/2-inch of headspace. Wipe the rims of the jars so they are free of any food particles, then seal with the lids, screwing on the rings until they are snug yet not too tight.
Place the jars in the stockpot. If needed, add enough water to cover the jars by at least an inch or so. Bring the water to a boil over high heat. Process the jars for 10 minutes, starting a timer once the water reaches a boil. Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely. Check to make sure the rings are not on too tight before storing.
Recipe by The Washington Post