You probably read the title of this post and thought “making jam again? Gosh. This girl makes a ton of jam.” If you thought that, you would be right. I do make a lot of jam.

We eat our fair share of jam, but we definitely do not consume all of it.  I have found that jams make wonderful gifts. Giving jam = Lindsay expressing gratitude.

I like to give jam all the time.

You came over to my house? Here… have some jam.

You cooked me dinner? Here… have some jam.

I just like you? Here… have some jam.

I try to make jams that can’t be easily found in grocery stores. This Peach and Honey Jam is one of those.

Because this jam does not have granulated sugar in it, it will not last open in the fridge for weeks on end. With how good this is, I don’t think that will be a problem. But just be aware of the shelf life and after you open a jar or thaw a freezer batch, try to finish it in a week or two.

My biggest tip for this jam is to make sure to use real honey.  This sounds like an obvious tip, but it turns out that what is in the little bear that we all know and love is not always actually honey.  It is so filtered that it contains no pollen, which is required to be considered honey.  Weird, right?  

Getting to the real stuff is easy enough.  Most stores carry a local brand.  This jam turns out wonderfully if you use dark or light honey.  If you peaches aren’t very ripe, use a little extra honey to cut down on the tartness of the peaches.

Yields 6 half pints.

7 cups roughly pureed peaches (or finely chopped)

6 tsp lemon juice

1 cup honey

6 tablespoons classic pectin (one box)

1 tsp cinnamon (optional)

Blanch and peel your peaches. If you don’t know how to blanch, there are excellent instructions here.

Finely chop your peaches by hand or in a food processor. Personally I prefer the food processor. It’s faster.

Pour peaches into the pan and add lemon juice.

  Pour in honey and bring to boil.

Once boiling, add in pectin gradually. Boil for 5 minutes, stirring constantly.

Now you can either put them in freezer containers (allowing them to set at room temp for up to 2 hours before putting the lid on and putting into the freezer) or put them in sterile jars and process in a water bath for 10 minutes.