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Peach and Fig Leaf Jam
Sweet summer peaches, still warm from the sun, meet fragrant fig leaves in this uniquely aromatic homemade preserve. The leaves infuse the fruit with subtle notes of coconut and vanilla as the mixture simmers into a thick, glossy spread. It's a brilliant way to capture the peak of stone fruit season for the colder months ahead. You'll love spreading it generously over toasted sourdough or swirling it into your morning yogurt.
Equipment
- Stovetop
- Dutch oven
Ingredients
- 6½ pounds (3 kg) ripe peaches
- 4 cups (800 g) granulated sugar
- 5 fig leaves (each about the size of your palm)
Instructions
- 1Quarter the peaches, discard the pits, and chop the fruit into 1-inch pieces. Transfer them to a wide, heavy-bottomed pot and stir in the sugar and fig leaves.
- 2Cover the pot and let the mixture stand for at least 30 minutes or up to overnight. If holding overnight, place the pot in the refrigerator.
- 3While the fruit macerates, prepare your canning station. Wash six 8-ounce glass jars and their lids in hot, soapy water. Fill a large canning pot with water, ensuring it's tall enough to cover the jars by at least 2 inches, and bring it to a boil. Carefully lower the glass jars and metal rings into the boiling water to sterilize them. Place the flat lids in a separate heatproof bowl.
- 4Cook the peach mixture over high heat for about 25 minutes, stirring frequently and scraping the bottom of the pot until the fruit is tender enough to pierce easily with a fork.
- 5Continue cooking and stirring until the jam reaches 221 degrees Fahrenheit on an instant-read thermometer. Turn off the heat, remove and discard the fig leaves, then stir in the lemon juice and a pinch of salt.
- 6Use tongs to lift the sterilized jars out of the boiling water, keeping the water at a boil, and set them on a clean, towel-lined baking sheet. Transfer the metal rings into the bowl with the flat lids and ladle some boiling water over them to soften the sealing compound.
- 7Carefully ladle the hot jam into the sterilized jars, leaving a 1/4 inch of empty headspace at the top of each one. Wipe the jar rims with a clean, damp towel to ensure a proper seal. Apply the flat tops and screw on the metal rings until they're just fingertip-tight.
- 8Lower the filled jars back into the boiling water bath and process them for 10 minutes. Remove the jars from the water, return them to the towel-lined baking sheet, and leave them undisturbed for 12 hours before checking the seals.
Notes
- Ratio tip: For the best jam consistency, the sugar amount should be about 30 percent of the weight of the chopped fruit.
- Checking seals: After 12 hours, press the center of each lid. If it's concave and doesn't flex, it's sealed properly.
- Storage: Keep properly sealed jars in a cool, dark pantry for up to 1 year. Move any unsealed jars to the fridge and use them within a week.
- Make ahead: You can let the sugared peaches and fig leaves macerate in the fridge overnight before cooking to break up the prep work.