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Dress up a plain peach jam recipe by adding fresh herbs; in this case, sage adds a touch of autumn flavors. In addition to toast, we love spooning this jam recipe into buttery, nut-filled cookie cups.




  • Using 100-percent-cotton string, tie sage into a bundle.

  • In a 6- to 8-quart heavy pot combine the sage bundle, the sugar, peaches, lemon juice, and butter. Bring to boiling over medium-high heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Remove and discard sage bundle.

  • Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.


To chop peaches in a food processor, process small batches of cut-up, peeled peaches with on/off pulses until finely chopped.


Allow peaches to stand at room temperature for 20 minutes before finely chopping.

Nutrition Facts

59 calories, (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 0 mg sodium, 15 g carbohydrates, 0 g fiber, 15 g sugar, 0 g protein.