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.

Source: Better Homes and Gardens


Andy Lyons

Recipe Summary

35 mins
10 mins
7 half-pint jars


Ingredient Checklist


Instructions Checklist
  • 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; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodiummg; potassium 13mg; carbohydrates 15g; fiberg; sugar 15g; proteing; trans fatty acidg; vitamin a 22IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folatemcg; vitamin b12mcg; calcium 1mg; ironmg.