Peach Preserves

Flavor Profile

Peachtopia! Perfectly ripe peaches preserved with just the right hint of sweetness.

Good Source of Vitamin C , Fat Free, Saturated Fat Free, Cholesterol Free, Sodium Free

Pairs well with Asti Spumante, Beaujolais, Bourgueil, Cabernet, Champagne, Chardonnay, Sancerre, Sangiovese, Sauvignon Blanc

Suggestions for Uses

  • Make your own fruit-flavored yogurt
  • Bake some brie: Top that wheel of cheese with a few spoonfuls of jam, wrap the whole thing in phyllo or puff pastry, and bake at 400 degrees
  • Add some to a pan sauce for meat: use peach preserves and brandy for pork chops
  • Shake it into a cocktail: Think peach with whiskey
  • Top creamy desserts: Pudding, panna cotta, etc.
  • Make stuffed French Toast: First, make a jam sandwich with white sandwich bread, challah, or brioche. Next, soak the sandwich in eggs and milk. Finally, pan-fry in lots and lots of butter.
  • Whip up the ultimate grilled cheese: Preserves + melted cheese + golden, toasted bread
  • Make shortcake: fill shortcakes with jam and whipped cream
  • Top your pancakes: Turn preserves into syrup instantly by boiling it with water
  • Transform ice cream
  • Use it to make popsicles: Thin preserves with water and you've got a popsicle base that beats the hell out of juice.
  • Turn cookies into sandwich cookies, make hand pies, whip up a galette, make an impressive tart.
  • And definitely make bar cookies.
  • Add it to a salad dressing: The touch of sweetness will help balance your vinaigrette and make it sing
  • Stuff a pork loin or a chicken breast: Use a long knife to cut out a 1-inch tunnel all the way through the loin (or breast). Fill with jam preserves and bake like normal
  • Fill crepes: Spread a thin layer of jam on each. Roll and eat.
  • Melt it into a glaze for sweets...Heat jam on the stove with a bit of water or lemon juice until it's melted and liquidy, then pour it over a simple cake or cheesecake
  • Braised Brisket with Bourbon-Peach Glaze or use that glaze for all things savory, glaze brisket as it cooks, brush over chicken drumsticks to make them sticky and finger-licking
  • Make something British: The classic British dessert called fool is essentially just whipped cream with fruit folded in—but, of course, you can fold in preserves instead. Add meringue to the equation and you can call it Eton mess.
  • Stir it into barbecue sauce: use it to doctor up the store-bought stuff or mix it into your DIY version
  • Dollop jam onto cornbread, crumb cake, or brownie batter, swirl, and bake
  • Bake it into cake: Mix it thoroughly into the batter of gingerbread or layer cake
  • Put it on your cereal: Forget brown sugar—sweeten up your bowl of oatmeal or porridge with a dollop of preserves instead
  • Bake rugelach
  • Make flavored chocolate: Stir a spoonful of jam into warm ganache and pour it over cakes. Or refrigerate until firm and use it as a filling for French macarons.
  • Make better biscuits: Instead of slathering your biscuits with jam, bake jam right into the biscuit.
  • Great addition to those favorite poultry, fish, and pork recipes

Preserving Life: That's My Jam!