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.
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!
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- Lemon juice
How to make
- Start the smoker according to manufacturer'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.
- 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.
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!
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📖 Printable Recipe
Smoked Peach Jam
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