Spotted on a flaky biscuit, crunchy toast or an assorted cheese plate, jam is a classic staple to any Southern pantry. Each jar holds a sweet nostalgic note of a culinary tradition enjoyed by generations. As time has gone by, traditional recipes have been injected with a spicy or boozy twist. If you’d like to showcase your own jar on the kitchen table, we’ve rounded up a few homemade jam recipes from some creative Southern food bloggers.
Fresh Peach Jam
By Lacey Baier of A Sweet Pea Chef
Lacey, of A Sweet Pea Chef, brings nostalgia and small-town charm to the table with her Fresh Peach Jam, a classic recipe that showcases sweet (and Southern) peaches. Inspired by her trip to Fredericksburg, Texas — a town known for its peaches — this Austin-based blogger shares with us a “super fun and rewarding” recipe. With this jam on our biscuits, we agree with Lacey when she says “fresh peaches = happiness!”
Fresh Peach Jam
- 4 cups fresh peaches about 3 lbs. we used a combination of Stonewall white and yellow peaches
- 1/4 cup fresh lemon juice about 2 lemons
- 7 1/2 cups sugar
- 1 pouch Sure-Jell Certo Fruit Pectin liquid fruit pectin
- Fill a Canner half-full of water and bring to a simmer over medium-high heat.
- Wash Mason Canning Jars, Lids and Bands in hot, soapy water and then rinse with warm water. Add jars, screw bands and lids to simmering water. Let stand in hot water until ready to use. Drain well.
- Remove the skin from the peaches by blanching for 45 seconds in boiling water, then removing and placing in ice cold water for 1 minute. Using a sharp paring knife, make a crisscross slit at the bottom of the peach to create a place to insert the knife blade. Gently grab the skin between your finger and the knife blade and remove the skin (see photos above). Once skin is removed, remove the pits. Finely chop the peeled, pitted peaches.
- Measure 4 cups finely chopped peaches and cook over medium-high heat in 6- or 8-quart saucepan. Add lemon juice to the peaches and stir to combine. Add sugar to saucepan and stir to combine. You may add 1/2 tsp. unsalted butter to reduce the foaming if you wish.
- Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin pouch quickly. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Be careful not to let mixture boil over. Remove from heat and skim off any foam with a metal spoon.
- Ladle mixture into the prepared, cleaned jars. I really recommend using a Wide-Mouth Funnel to easily ladle mixture into jars. Fill each jar to within 1/8-inch from the top. Wipe the jar rims and threads and cover with 2-piece lids. Screw bands on tightly and place jars on elevated Canning Rack in canner. Lower rack into canner so that water covers jars by 1 to 2 inches. If more water is needed, add boiling water. Cover and bring to gently boil for 10 minutes. Remove jars using a Jar Lifter and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of the lid with your finger. If lid springs/pops back, it is not sealed and that jar will need to be refrigerated.
- Let stand at room temperature for 24 hours. Store unopened jam in a cool, dry, dark place for up to 1 year. Refrigerate opened jams for up to 3 weeks.
Strawberry Sangria Refrigerator Jam
By Jackie Garvin of Syrup and Biscuits
Jackie Garvin, of Syrup and Biscuits, shares a homemade jam recipe with a refreshing twist. Her Southern charm and wit come through with this Strawberry Sangria Refrigerator Jam. The fun part about this recipe is the added fruity wine — Jackie says white, red or rosé work, too. Whatever your wine preference, having this jam on your cheese plate will make it feel like summer all year round.
Small Batch Strawberry Sangria Refrigerator Jam
- All the flavors of summer strawberry sangria in a small batch quick refrigerator jam. In addition to fresh strawberries, orange juice, lemon juice and peach liqueur, add in a refreshing fruity wine; white, red, or rosé. My choice was a Florida white muscadine wine. For peach liqueur, I used Schnapps.
- 2 pounds fresh strawberries washed, trimmed, and quartered
- 3/4 to 1 cup sugar depending on the sweetness of the berries
- 1/2 cup red or white wine your preference
- 1 tablespoon peach liqueur
- juice of one orange
- juice and zest of one lemon
- Add all ingredients to a large mixing bowl. Stir.
- Keep at room temperature for at least two hours, up to four, to allow the flavors to mingle. Or, you can cover the bowl and store in the refrigerator overnight.
- Place strawberry mixture in a large saucepan over medium-high heat. Stir frequently. As the berries soften, mash them to your desired consistency.
- Taste the juice and adjust as needed. If it’s not sweet enough, add more sugar. If too sweet, add more lemon juice.
- Bring to a boil and cook for 20 minutes or until the jam thickens.
- Pour into sterilized jars, cover, and store in refrigerator up to one month.
- Cook’s note: This only pectin in this jam is the natural pectin from the fruit. As a result, the jam remains soft and doesn’t produce a firm texture like jelly. If you want a firmer texture, add pectin and follow the directions on the package.
Blueberry Jalapeno Jam
By Paula Jones of Call Me PMC
One of the most classic ingredients to have in any Southern jelly or jam is peppers. They bring a savory or spicy flavor to an otherwise sweet condiment. Paula Jones, of Call Me PMC, shares a homemade jam recipe with a kick that gives your charcuterie board some character. This Blueberry Jalapeno Jam is highly versatile, and if the spice is a little too much, you can omit the blueberries. The recipe will be just as scrumptious!
Blueberry Jalepeno Jam
- 1 cup water
- 4 cups blueberries mashed
- 3 cups sugar
- 1 tablespoon lemon juice
- 2 jalapeno peppers diced small*
- 1 package pectin
- Wash blueberries and remove stems.
- Add water, blueberries, sugar and lemon juice to a large pot, bring to a simmer. Crush blueberries.
- Bring to a boil and add peppers and pectin.
- Cook according to package directions of pectin.
- If you are canning, sterilize jars. If you do not sterilize jars, you'll need to store in the refrigerator.
- Remove from heat, add to jars and seal tightly.
Jam can seem daunting, but these bloggers make it easy with their simple recipes and ingredients. A homemade jar of any of these jams is sure to please a summer crowd (and your tastebuds)!
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