Smoked Peach Jam

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The sweetness from fresh peaches and the depth of smoke marry to make a deliciously smoked peach jam.

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 labeling, washing new clothes, and soaking up all the last-minute summer fun with my kids.

Doesn’t matter though. Those peaches call 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, and a lot of times peach jam or peach jelly.

This year, we tried smoked peach jam.

This smoked jam recipe is dedicated to smoking some peaches.

Smoked peach jam in a gem mason jar.

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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 flavor.

No. 3 –> Waiting till after smoking to peel the peaches is the right move. It’s so much easier, with no blanching and no ice bath. The heat from the smoker allows the peels to just slip off!

Ripe peaches in a wooden box.

Ingredients

  • Peaches
  • Sugar
  • Lemon juice
  • Water
  • Certo
A spoonful of smoked peach jam.

How to make

  1. Start the smoker according to manufacturer’s directions. Set to 225f.
  2. Quarter peaches and remove the pits.
  3. Place the peaches on the grill skin side down and smoke at 225f for 60 minutes.
  4. Meanwhile, sterilize your jars.
  5. 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.
  6. Pour the puree into a large bottomed pot.
  7. Add the lemon juice and the sugar.
  8. Cook over medium-high heat, and allow to come to a heavy boil for 2 minutes.
  9. Remove from heat, add 2 packages of Certo liquid pectin and stir for 5 minutes – skim any foam from the top at this time.
  10. Ladle into sterilized jars, add lids and screw lids on.
  11. 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.

Smoked peach jam in a jar with a spoon in it.

Smoked recipes you’ll love:

This recipe relies on a smoker for the smoked flavor. You can grab the Timberline 1300 just like mine from Traeger!

Traeger Timberline 1300 on a deck with fall leaves in the background.

If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!

📖 Printable Recipe

Smoked peach jam in a jar with a spoon sticking out the top.

Smoked Peach Jam

Allyson Letal
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.
5 from 2 votes
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Smoked
Cuisine American
Servings 64
Calories 100 kcal

Ingredients
  

  • 8 large peaches approx 4 cups chopped
  • ½ cup water
  • 7 ½ cups granulated sugar
  • ¼ cup lemon juice
  • 2 pouches liquid Certo

Instructions
 

  • Preheat smoker to 225f.
  • Quarter and pit 8 large 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 ½ cup water until mostly smooth using a blender or immersion blender.
  • Pour the blended peaches into a large bottomed pot with tall sides.
  • Add 7 ½ cups granulated sugar and ¼ cup lemon juice.
  • Cook over medium-high heat – allow the jam to come to a hard boil for 2 minutes.
  • Remove from heat, add 2 pouches 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.

Notes

Storage

Keep unopened jam in the freezer for up to 1 year, and opened jam in the fridge for up to 3 weeks.

Nutrition

Serving: 2tablespoonsCalories: 100kcalCarbohydrates: 26gProtein: 0.2gFat: 0.1gSaturated Fat: 0.005gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 28mgFiber: 0.3gSugar: 25gVitamin A: 71IUVitamin C: 1mgCalcium: 1mgIron: 0.1mg
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