Peachy Orange Jam

Peachy Orange Jam

Serve this homemade jam at your Sunday brunch as a perfectly sophisticated spread for biscuits and breads.


5 (1/2 pint) jars of jam


  • 3 large juice oranges
  • 1 lemon
  • 3 pounds (about 12 medium) firm, ripe peaches
  • 6 cups Domino® Granulated Sugar


Grate the rinds of the oranges and lemon. Squeeze the juices and remove any seeds. Do not strain. Combine rinds and juices in a large heavy kettle or Dutch oven. Peel and chop peaches into citrus juices. Stir in sugar and bring to boil over medium heat, stirring often. Reduce heat and let simmer slowly until thickened, about 35 to 45 minutes. Stir frequently. Do not cover.

Ladle into hot, sterilized canning jars, leaving 1/4 inch head space. Place lids on jars; tighten screw bands. Place jars on rack in pot of simmering water, making sure jars are completely covered by water. Bring to rolling boil. Boil 15 minutes; cool. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately. Store in a cool, dark, place.


Unpeeled nectarines may be substituted for peaches.

For Tropical Peachy Jam, stir in 1 cup grated coconut (canned or packed) when jam is almost thick. Cook 10 minutes, stirring constantly.