Peach Preserves

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

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

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

• 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 shortcakes: 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, or 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 a 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 a 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 a 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.

• A great addition to those favorite poultry, fish, and pork recipes