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Smoked Peach Jam: Easy Homemade Recipe for Perfect Breakfast

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This smoked peach jam is a unique, easy-to-make recipe that combines sweet peaches with a deep, smoky flavor. Perfect for toast, cheese boards, or as a gift, it’s a simple way to elevate your breakfast.

Ingredients

Scale
  • 3 pounds ripe peaches (about 6–8 medium peaches)
  • 1 ½ cups granulated sugar
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 1 teaspoon vanilla extract (optional but highly recommended)
  • Pinch of salt
  • Wood chips (apple, cherry, or pecan)

Instructions

  1. Preheat your grill or smoker to 225-250°F for indirect heat. Soak wood chips in water for at least 30 minutes, then drain. Place wood chips in a smoker box, foil packet, or directly on coals.
  2. Wash peaches, leave skins on, cut in half, and remove pits. Place cut-side up on a baking sheet.
  3. Place peach halves on grill grates, cut-side up, over indirect heat. Close lid and smoke for 20-30 minutes until softened and lightly golden.
  4. Remove peaches from grill and let cool for about 10 minutes. Peel off skins (they should slip off easily). Discard skins.
  5. Mash smoked peach flesh in a large bowl or Dutch oven with a potato masher to desired consistency (chunky or smooth).
  6. Transfer mashed peaches to a heavy-bottomed pot or Dutch oven. Add sugar, lemon juice, vanilla extract (if using), and a pinch of salt. Stir to combine.
  7. Place pot over medium heat and bring to a gentle boil, stirring frequently. Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until jam thickens and darkens.
  8. Test for doneness: Use a candy thermometer (220°F at sea level) or the plate test (place a small spoonful on a cold plate; if it holds its shape when you run your finger through it, it’s done).
  9. While hot, ladle jam into sterilized jars, leaving ¼ inch headspace. Wipe rims clean, screw on lids. Process in a boiling water bath for 10 minutes for shelf-stability, or let cool to room temperature and refrigerate.

Notes

Don’t skip soaking wood chips; they smolder slowly for steady smoke. Keep grill temperature low (225-250°F) to avoid cooking peaches. Use a wide, heavy-bottomed pot to prevent scorching. Skim foam from simmering jam for a clearer final product. Let jam rest 5 minutes before jarring to allow foam to rise. Double the batch if desired; jam freezes well.

Nutrition

Keywords: smoked peach jam, homemade jam, peach jam recipe, smoked fruit jam, easy jam recipe, breakfast jam, gift jam

Find it online: https://chloeplate.com/smoked-peach-jam-easy-homemade-recipe-for-perfect-breakfast/