10 minute peach jam with red muscadel
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 at most, and the jam is far more about the fruit and less about the sugar than traditional long-cooked jam recipes, which require a 1:1 ratio of fruit to sugar. Here I use a 3:1 ratio.
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’s flavour. I also added a hint of dried ginger and a dash of vanilla extract, which are not specifically detected but contribute subtle background notes to the taste.
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; make sure you thaw it before cooking. The key to this jam’s 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, making cleanup extremely easy.
Recipe – Make one jar of jam
Other quick jam recipes:
The easiest 8-minute small-batch apricot jam
*Cooks’ notes ~ I find that when I use the electric frying pan, my cooking time is reduced to around 8 minutes. On the stovetop, it normally takes around 10 minutes.
10 minute peach jam with red muscadel recipe
Ingredients
- 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
Instructions
- 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
Notes
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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.
There’s nothing better than peach jam, what a scrumptious breakfast treat!
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 ! 🙂
Thank you Mary, adn Im glad you stopped by
I have a pile of naartjies…could naartjies work in this recipe?
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.
Can I omit muscadel on the jam recipe
Hi Mems yes you can but it does add a lot of flavour
So glad I found your site whilst browsing..
I am definitely giving your Apricot recipe a try… My question is.. I LOVE nectarines, so can I use “this” recipe with only them,without the muscatel, or vanilla? I am wondering as would another liquid need to be added to replace the muscatel? Also,would I need to remove the nectarine skins before adding to pan..
I know,I know…so many questions, but just want to get it right🏴😋
Hi Lorna, and glad you found my site. Yes, you can use netarines and leave out the Muscatel completely. I dont add anything to my quick apricot jam either. I generally cook the apricots and peaches with the skins on. It’s all about a small batch, big pan, high heat, and everything cooks down quickly. Let me know how it goes.