The sweetness from fresh peaches and the depth of smoke marry to make a deliciously smoked peach jam.
You haven't lived until you've eaten fresh B.C. peaches with the nectar like juice running down your chin and a smile on your face. Without fail, B.C. peaches go on sale at the end of every summer.
It's the worst time for them to go on sale. We're always in that last week of prepping to go back to school, and I am up to my eyeballs in labelling, washing new clothes, and soaking up all the last-minute summer fun with my kids.
Doesn't matter though. Those peaches call much too loudly. I cannot resist.
I always end up with at least two twenty pound boxes.
Sometimes they turn into canned peaches, sometimes peach pies, a lot of times peach jam.
This year, we tried smoked peach jam.
This recipe is dedicated to you smoking some peaches.
Tips + tricks
No. 1 --> Use ripe freestone peaches, they are much easier to pit than a clingstone.
No. 2 --> If you like, use apple or pecan pellets for this recipe. I used what was already in the hopper; Lumberjack Competition Blend, which is 1/3 maple, 1/3 hickory and 1/3 cherry. It gave a perfect subtle smokey flavour.
No. 3 --> Waiting till after smoking to peel the peaches is the right move. It's so much easier, no blanching and ice bath. The heat from the smoker allow the peels to just slip off!
- Lemon juice
How to make
- Start smoker according to manufaturer's directions. Set to 225f.
- Quarter peaches and remove the pits.
- Place the peaches on the grill skin side down and smoke at 225f for 60 minutes.
- Meanwhile, sterilize your jars. You can do this in a pot of boiling water, or I like to wash my jars, lids and rings in hot soapy water, rinse well, and place on a cookie sheet and put in oven at 225f to sterilize.
- Remove the peaches, and gently squeeze the skins to remove them. Coarsely chop the peaches, then add to a blender with 1/2 cup water and blend until quite smooth.
- Pour the puree into a large bottomed pot.
- Add the lemon juice and the sugar.
- Cook over medium-high heat, and allow to come to a heavy boil for 2 minutes.
- Remove from heat, add 2 packages of Certo liquid pectin and stir for 5 minutes - skim any foam from the top at this time.
- Ladle into sterilized jars, add lids and screw lids on.
- Set aside 24 hours to set the jam.
How to store
Keep your unopened jam in the freezer for up to 1 year and opened jam in the fridge for up to 3 weeks.
Other smoked recipes you'll love
LOVE THIS RECIPE?
Dig into this amazing smoked peach jam. It marries the sweet freshness of peaches with the complexity of wood smoke. Simply perfection in a jar.
- 4 cups chopped peaches, approx 8 medium- large peaches
- 1/2 cup water
- 7 1/2 cups granulated sugar
- 1/4 cup lemon juice
- 2 pouches liquid Certo
- Preheat smoker to 225f.
- Quarter and pit peaches. Place them skin-side down on the grill. Smoke for 60 minutes.
- Meanwhile, sterilize your jars.
- Peel the peaches when they come off the smoker and coarsely chop.
- Blend the peaches with 1/2 cup water until mostly smooth using a blender or immersion blender.
- Pour the blended peaches into a large bottomed pot with tall sides.
- Add sugar and lemon juice.
- Cook over medium-high heat - allow the jam to come to a hard boil for 2 minutes.
- Remove from heat, add both packages of liquid Certo, and stir for 5 minutes. Use this time to skim any foam that comes to the surface.
- Ladle the jam into sterilized jars, add lids and rings. Set aside for 24 hours to set.
Keep unopened jam in the freezer for up to 1 year, and opened jam in the fridge for up to 3 weeks.
Amount Per Serving: Calories: 102Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 26gFiber: 0gSugar: 26gProtein: 0g