10 minute peach jam with red muscadel

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I’ve been on a mission to reduce the levels in my freezers and I found a bag of peaches I had frozen in summer. They were de-pipped and sliced into eighths, so the idea to make my quick and easy jam sprang to mind. I love my small-batch quick jam recipes as the effort is minimal and the reward is so delicious. The fruit cooks in about 8 – 10 minutes max and the jam is far more about the fruit and less about the sugar than long-cook jam recipes which require a 1:1 ratio of fruit to sugar. Here I use a 3:1 ratio.

peach jam with red muscadel

I added red muscadel because I had been given a bottle of Orange River Cellars Red Muscadel and thought the rich raisin flavours would work perfectly with the nectarines and they very much did. The alcohol cooks off, so it’s more about adding depth to the jam. I also threw in a smidgen of dried ginger and a splash of vanilla extract, which are not specifically detected but add background notes to the taste.

peach jam with red muscadel

Peaches or nectarines would work equally as well in this recipe – so use whatever you have on hand. I find frozen fruit works as well as fresh, just make sure you thaw it before cooking. The key to this jams success is cooking it in a very wide pan on the highest heat. It needs to be a very big frying pan with a wide bottom or what I find to be the perfect piece of equipment: my Breville electric frying pan. It’s wide and non-stick so cleaning up is also super easy.

peach jam with red muscadel

Recipe – Make 1 jar of jam

Other quick jam recipes:

The easiest 8-minute small-batch apricot jam


*Cooks notes ~ I find when I use the electric frying pan my cooking time is reduced to around 8 minutes. On the stove topit normally takes around 10 minutes.

peach jam with red muscadel

10 minute peach jam with red muscadel

A delicious and quick small-batch peach jam with red muscadel
Print Recipe
peach jam with red muscadel
Prep Time:5 minutes
Cook Time:10 minutes


  • 3 cups of nectarines or peaches de-pipped and cut into 8 wedges
  • 1 cup sugar
  • 80 ml red muscadel
  • 2 Tbsp lemon juice
  • 1/2 tsp dried ginger
  • 1 tsp vanilla extract


  • Heat the frying pan to searing hot. Add all the ingredients except the ginger and the vanilla, and cook until it starts to thicken. Add the ginger and vanilla.
  • Continue cooking until it forms a jam and starts sticking to the sides. You will easily see when it’s done. I find 8 – 10 minutes is perfect in total to cook this jam.
  • Allow it to cool in the pan and then scoop into a sterilized jar.
  • Delicious served on hot buttered toast


Store in sterilized jars for a few months in the fridge.
Servings: 12


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  1. Yum, this looks delicious ! So…it’s breakfast at your place 🙂 . I love the fact of the 3 to 1 ratio, definitely going to give this a try.

  2. I wanders on your blog for a while now, it really is amazing, your photos are so beautiful and your dishes look so good ! It is a real pleasure, I’m a fan ! 🙂

  3. Thank you Mary, adn Im glad you stopped by

  4. Michelle H says:

    I have a pile of naartjies…could naartjies work in this recipe?

  5. Hi Michelle Im no ttoo sure about citrus as I havent made a quick marmalade before. My concern is the skins need a long time to soften down. Ive only done it with berries, peaches and apricots. You could definitely give it a try. Just watch for the pips.

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