Peach Freezer Jam

by Shawnda on August 25, 2011

in Breakfast,Condiments,Fruit,Peaches

Peach Freezer Jam

Current favorite breakfast? Biscuits & jam. Homemade peach jam.

Peaches are one of the best things to come out of summer. With the end of the season nearing, they’re amazingly fresh, incredibly juicy, and super inexpensive. We took advantage of the sales and made peach freezer jam to stretch out peach season a little longer.

There’s almost no recipe… almost. Peel and cut fruit, stir in sugar and pectin. Pour into jars. Spread over biscuits. Lick fingers clean. It’s almost that easy!

You can peel a peach a couple of ways. A paring knife or vegetable peeler works just fine, but you do lose a little of the fruit in the process. I usually blanch the peaches to loosen the skin – this removes only the skin. To peel a peach, simply bring a pot of water to boil. Cut an X into the bottom of each peach and drop into the water for 60 seconds. Transfer peaches to a bowl of ice water to cool quickly. The skins will pull right off!

How to Peel a Peach How to Peel a Peach

Freezer Peach Jam

A quick no-cook freezer jam made from fresh peaches.


  • 3 1/3 cups peaches, peeled and finely chopped (about 6 medium)
  • 1 1/3 cup sugar
  • Juice of 1 lemon
  • 4 Tbsp Ball RealFruit Instant Pectin*
  • 1/2 tsp ground cinnamon


    *Instructions may vary based on your brand of pectin. Verify before proceeding if using another brand.
  1. Stir peaches, sugar, lemon juice, and cinnamon in a medium bowl and let sit 10 minutes.
  2. Gradually add in pectin while stirring to prevent clumping, and stir for 3 minutes.
  3. Transfer jam to 8 oz jars (I got 5 1/2 jars), leaving at least 1/2 inch of head space between the top of the jam and the lids.
  4. Let jars sit 30 minutes before transferring to the fridge or freezer.


Yields: ~6 half pints

Adapted from Ball

Estimated time: 40 minutes



Pulled Pork Empanadas with Peach-Chipotle Barbecue Sauce

Some of the greatest things about food blogging have very little to do with food. I’ve had a chance to meet some absolutely fun and wonderful people over the last several years, and one of those fun and wonderful people is about to have a brand new baby!

My friend Josie, the sweet tea and southern food lover behind Pink Parsley, will soon be welcoming a new baby boy to her family! Since we all couldn’t get together in one place at the same time to celebrate, our friend Annie of Annie’s Eats is hosting a virtual baby shower – lots of food, lots of love, spread out over the country.

I chose to make Pulled Pork Empanadas with Peach-Chipotle Barbecue Sauce. Josie’s love of peaches rivals few and you’ll never come up short of suggestions if you search the word “chipotle” on her blog. We combined the two and ended up with one heck of an appetizer and one completely addicting dipping sauce!

Empanadas are one of our favorite ways to “deal with” leftover pulled pork. (I say it like it’s a chore. It’s most definitely not!) And the sauce? It’s almost a barbecue-sweet & sour hybrid with the expected tanginess from the tomatoes and cider vinegar, smokiness from the chipotles, and sweetness from the molasses and a big helping of your favorite peach preserves.

So head on over to Annie’s Eats and Pink Parsley – run, do not walk – to share some love and see a round-up of the full shower menu. It’s full of amazing food from some very talented (and equally fun and wonderful) bloggers.

And, seriously. We’re really going to have to figure out a way to do this in person next time.

Pulled Pork Empanadas with Peach-Chipotle Barbecue Sauce

Leftover pulled pork gets a makeover with empanadas and a sweet-smokey-spicy barbecue dipping sauce. Take a short cut and simmer peach preserves with your favorite brand of barbecue sauce or make the sauce from scratch.


  • For the empanadas:
  • 1 stick of butter, chilled
  • 1 1/4 cup whole wheat flour
  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp fresh ground black pepper
  • 1 egg
  • 1/3 cup ice water
  • 1 Tbsp white vinegar
  • ~2 1/2 cups leftover pulled pork
  • For the sauce:
  • 2 Tbsp olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup peppers and sauce from canned chipotles in adobo, minced
  • 2/3 cup ketchup
  • 1/4-1/2 cup water
  • 1 Tbsp cider vinegar
  • 1 Tbsp spicy brown (or creole) mustard
  • 1 Tbsp molasses
  • 1/2 cup peach preserves
  • Black pepper
  • Pinch of salt
  • For the egg wash:
  • 1 egg
  • 1 Tbsp water


  1. To make the empanada dough, cut the butter into the flours, salt, pepper, and paprika in a large bowl until the butter chunks are pea-sized (I do this in a food processor).
  2. Whisk together the egg, water, and vinegar and add to the flour mixture, mixing with a fork until just incorporated.
  3. Turn out onto a lightly floured surface and knead a few times before patting into a circle.
  4. Wrap the dough in plastic and chill for an hour.
  5. To make the sauce, heat oil over medium heat in a medium sauce pan.
  6. Saute onions until soft and translucent. Add garlic, stir, and cook for 1 minute more.
  7. Add the minced chipotles and sauce to the pan.
  8. Stir in the ketchup, vinegar, water, mustard, molasses, and peach preserves.
  9. Simmer for 10 minutes.
  10. Season with salt & pepper to taste.
  11. Transfer to a jar or airtight bowl and store in the fridge (will keep for ~2 weeks).
  12. To form the empanadas, cut the dough into 4 pieces and roll to ~1/8 inch thick.
  13. Cut ~4-inch round circles from the dough, rolling and cutting scraps (you should get 4 rounds from each quarter).
  14. Whisk egg and water together and brush the edges of a dough round.
  15. Preheat oven to 400.
  16. Toss 1/4-1/3 cup sauce with pulled pork (just enough moisten the pork).
  17. Place a large spoonful of pork in the center of the round, folding the top half to the bottom, and lightly pressing to seal.
  18. Use a floured fork to press the tines around the edges.
  19. Repeat for all remaining dough rounds.
  20. Brush the empanadas with the remaining egg wash.
  21. Bake 20-25 minutes, until golden brown.
  22. Serve warm or at room temp with additional sauce for dipping.


Yields: ~16 empanadas

Source: Confections of a Foodie Bride, dough adapted from Gourmet

Estimated time: 2 hours



Peach Cake with Dulce de Leche Frosting

It’s my turn to host Project Pastry Queen this week so I picked cake. But that’s not just any cake, that’s a birthday cake!

A 50 something-th birthday cake for the man who made sure that I knew more about football at 11 than most grown men. The man who searched the entire neighborhood for his “missing” daughter, only to find her safe at home, asleep under her bed. The same man who thought it was “funny” to knock on her bedroom window on Halloween night wearing a Jason mask. (Spoiler alert. Not funny.)

I’m not sure how either of us survived to his 50 something-th birthday :P But we had a fancy cake to celebrate! A fancy cake studded with peach chunks and roasted pecans. A fancy cake filled and topped with dulce de leche frosting. And more roasted pecans.

The peach-pecan-dulce de leche combination is a winner. It’s great in ice cream form and wonderful when paired with a moist cake. I took a few liberties with the original recipe:
– I made half the recipe and baked it in 3 6-inch pans.
– I cut back the sugar by half.
– I replaced the suggested American-style buttercream frosting recipe with the dulce de leche swiss meringue buttercream recipe that we’ve eaten far too much of lately.
– I filled the cake with frosting instead of the suggested peach preserve-pecan mixture and decorated the cake with the leftover pecans.

The recipe as I made it is below. It’s a lot of butter and sugar, but to get a big 3 layer, 9-inch cake, simply double the cake recipe. The frosting recipe is enough to liberally fill and frost the cake, with leftovers. To frost a 9-inch cake, consider only increasing the frosting recipe by 50%.

Peach Cake with Dulce de Leche Swiss Meringue Buttercream

A moist peach cake topped with dulce de leche swiss meringue buttercream.


  • For the cake:
  • 1 1/2 cup chopped pecans
  • 1 1/2 sticks unsalted butter, at room temp
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup plain yogurt
  • 1 tsp vanilla
  • 1 1/2 cups cake flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup peeled, chopped peaches
  • For the frosting:
  • 4 egg whites
  • 1 1/4 cup sugar
  • 3 sticks unsalted butter, cubed and at room temp
  • 1/3 cup dulce de leche


  1. Preheat the oven to 350 degrees.
  2. Place chopped pecans on a baking sheet and toast 5-7 minutes until fragrant. Set aside to cool.
  3. Spray 3 6-inch cake pans with baking spray.
  4. Cream butter and sugar on medium-high until light and fluffy.
  5. Scrape down the bowl and add the eggs, one at a time, followed by the vanilla and sour cream.
  6. Add the dry ingredients and mix on low until just incorporated.
  7. Fold the peaches and 1/2 cup pecans into the batter.
  8. Divide the batter equally between the cake pans.
  9. Bake 18-20 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  10. Let cool 10 minutes in the pan before turning out onto a rack to cool.
  11. To make the frosting, whisk the egg whites and sugar over a simmering pot of water until the mixture reaches 160 degrees.
  12. Transfer to a stand mixer and whisk on high 10 minutes, until the meringue reaches room temperature (the bowl should feel neutral/barely warm when touched).
  13. Add butter, a few cubes at a time until all butter is mixed in.
  14. Add dulce de leche and mix until combined.
  15. Frost and fill the cake, and press the remaining pecans into the frosting.
  16. Store at room temperature for 2 days or up to a week in the fridge.


Yields: 8 servings

Source: Cake recipe adapted from The Pastry Queen

Estimated time: 1 hour 15 minutes

Having problems with your swiss meringue buttercream? Read how to fix it here.

Check out the other Project Pastry Queen members take on the peach cake:
Fake Ginger
Smells Like Home



Peach Cobbler

I am super excited about this week’s selection for Project Pastry Queen: Hill Country Peach Cobbler, chosen by Josie. Peach cobbler is one my very favorite desserts, topped with a melty scoop of Vanilla Bean Ice Cream.

This is one of my very favorite recipes in the entire cookbook. The browned butter adds a wonderful layer of flavor to the filling and biscuits. Back when I made this the first time, I thought that it was far too sweet. During peach season, ripe peaches are plenty sweet enough to carry a dish like this!

So we:
– Cut the sugar in half so the fantastically sweet peaches could shine through.
– Substituted whole wheat flour for half of the white.
– Whisked 2 Tbsp of bourbon into the butter before putting the batter down.
– Added ~1 tsp of cinnamon to the cobbler batter.
– Instead of using 1/2 cup packed brown sugar for the topping, I just sprinkled 2 Tbsp over top.

Head over to Pink Parsley to get the full recipe. And check out the other members’ take on peach cobbler:
Pink Parsley
Smells Like Home
I Heart Yummy
20something Cupcakes