• Prep Time:
  • Cooking Time:
  • Serves: 4-5 half-pint jars

Peach Passion Jam

  • Recipe Submitted by on

Category: Jams & Preserves

 Ingredients List

  • 2 1/2 pounds (8-10 medium) peaches, peeled and pitted
  • 1/2 cup passionfruit concentrate or purée
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 1/2 cups granulated sugar
  • 3 teaspoons Pomona's Universal Pectin
  • 4 teaspoons calcium water (included with the pectin)


1. Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.

2. In a food processor, pulse peaches until coarsely chopped; do not liquefy as you still want chunks of fruit in your final jam.

3. You should have approximately 4 cups of chopped fruit.

4. Pour fruit into a large, heavy saucepan along with passionfruit concentrate, lemon juice, lime juice, and calcium water. Bring to a full rolling boil, stirring occasionally.

5. Whisk together pectin and sugar until evenly incorporated. Whisk in to fruit, stirring vigorously until completely dissolved. Continue to stir until mixture returns to a full rolling boil. Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed.

6. Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

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