Peach leaves have become one of my favorite ingredients this summer. Cooked down with the fruit, they give the jam a soft, almondy flavor. I love it spread on crusty sourdough or a warm English muffin, and folded into cakes and linzers. If you can’t find peach leaves, a few sprigs of lemon verbena, a handful of basil, or a split vanilla bean would all steep beautifully in their place.
Notes
Weigh the peaches after pitting, for about 900g of fruit. I’ve made this jam with 350g of sugar and with 325g, and love it both ways; the smaller amount is a little less sweet and sets slightly looser.
Peach Leaf Jam
Ingredients
2 lbs (900g) ripe peaches, pitted and chopped
350g (1¾ cups) granulated sugar
Juice of 1 lemon
4–6 small to medium peach leaves
Instructions
- Place a small plate in the freezer to chill for testing the set later. Combine the peaches, sugar, and lemon juice in a large non-reactive bowl. Stir gently to coat, nestle in the peach leaves, and refrigerate overnight, until the fruit looks glossy and has released its juices.
- Transfer the fruit and all its juices to a wide heavy-bottomed pot, peach leaves and all.
- Bring to a gentle simmer over medium heat and cook for 10–15 minutes, until the peaches have softened.
- Raise the heat and bring the jam to a steady boil, stirring often. Cook until the jam reaches 220°F, about 15–25 minutes, depending on the fruit and the width of your pot.
- To test the set, spoon a small amount onto the chilled plate and let it sit for 1 minute. Push it gently with your finger. The surface should wrinkle softly and hold its shape. If not, continue cooking a few minutes more and test again.
- Remove the peach leaves and ladle the hot jam into sterilized jars. Let cool completely.
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