I love mixing flavors, and this peach and almond jam didn’t disappoint at all. I love using this jam as a snack, on cheese, and for my breakfast toast. You will surely find many ways to use it!
This Toasted Peach and Almond Jam Is The Healthy Snack You Need To Try
Why almonds, though?
Who doesn’t like almonds? They are high in protein, healthy fats, and are considered antioxidant food. I couldn’t help myself when I saw my sliced almond bag in the pantry, just waiting to be used somehow.
If you don’t like or don’t have any almonds, I recommend other nuts. Some good ones include pecans, walnuts, and even pistachios. All you should do is cut them into small pieces and toast them just enough to get a good crunch and nutty flavor.
And the peaches?
Peaches are great fruits because they are very versatile, so mixing them with other flavors is always a good idea. I chose to use them because they are in season and what better idea than making a summer jam with your fruit of choice?
You don’t have to use peaches if you don’t want to, but I recommend you use fruits that go well with almonds. Some other alternatives are plums, strawberries, apricots, and nectarines.
Time for you to try this peach and almond jam!
The entire cooking and storing process took me a couple of hours, but I left the jars to cool for a day. I like doing this because it allows the flavors to set and the jam to get the texture it should.
I love making this jam on a free Sunday afternoon, but you can do it for special occasions or as an affordable gift for someone’s birthday.
This peach and almond jam goes well in any meal, I particularly love to put it on a croissant in the morning while I sip my coffee. What are you waiting for? Try this jam and fall in love with peaches and almonds!
Peach and Almond Jam
2 1/2 lb (1.1 kg) ripe peaches, peeled, diced
3/4 cups (96 g) almonds, sliced, toasted lightly
1 tsp almond extract
3 cups (384 g) sugar
2 tbsp lemon juice
- Prepare your water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings in soapy warm water then set aside.
- Break peaches gently in a heavy-bottomed saucepan using a potato masher.
- Mix all ingredients except almonds, in a saucepan and bring it to boil on medium heat.
- Frequently stir for 15-20 minutes until liquid thickens.
- Stir in the toasted almonds.
- Gently transfer jam into hot jars but leave a 1/4 inch headspace.
- Remove trapped air bubbles, wipe rim, then apply lid and band. Adjust until fingertip tight.
- Process for 15 minutes (Adjust for altitude).
- Turn heat off and let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Don’t place them on cold surface or where there’s cold draft as jars may crack.
- After 24 hours, check the seal on lids by pressing down the center, the lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.