peaches – Page 2 – FoodWatcher

Peach Jam

You can make the best Peach Jam recipe using fresh (or frozen) peaches and it will keep in the freezer for up to one year. If you’re hooked on homemade jam, try my Blackberry Jam, Chia Seed Jam, Orange Marmalade, Strawberry Jam, or Raspberry Jam! How to make Peach Jam: Peel Peaches and Prep Containers:…

You can make the best Peach Jam recipe using fresh (or frozen) peaches and it will keep in the freezer for up to one year.

If you’re hooked on homemade jam, try my Blackberry Jam, Chia Seed Jam, Orange Marmalade, Strawberry Jam, or Raspberry Jam!

Peach Freezer Jam is a no-brainer.

I’m telling you, this is the EASIEST method for making jam; no special equipment, no processing in a steamer or water-bath. You just need peaches, sugar and pectin, and in a few short minutes you’ll have peach jam that will keep in the freezer for one year.

And, don’t miss our free peach jam labels for gifting friends, neighbors etc (or use for a bake sale). We give freezer jam and homemade bread for teacher appreciation each year.

How to make Peach Jam:

Peel Peaches and Prep Containers: Have clean glass or plastic containers and lids ready. Use my easy method of peeling peaches, and remove the pits.

Dice Peaches or pulse in food processor until diced. Measure exactly 3 cups of peaches into a large heat-proof bowl then add one cup of sugar. Stir well, then allow to rest for 5 minutes. Repeat with remaining sugar, stirring well and letting it rest in between. Stir in lemon juice then let rest for 10 minutes. Taste, and if the sugar is still grainy at all, place the bowl over a small saucepan of simmering water, stirring often, to help the sugar dissolve.

Two images showing how to make an easy peach jam recipe by pouring sugar on top of diced peaches, then stirring as the sugar dissolves.

Add Pectin: Whisk water and pectin in a saucepan and bring to a boil, stirring constantly. Boil for 1 minute then remove from heat and whisk into peach mixture. Stir jam constantly for 3 minutes. The jam should start to slightly thicken–if it seems overly runny (or you had very juice peaches) you can repeat pectin process and add ½ or a full additional box of pectin, if needed.

Two images showing how to make peach jam with sure-jell pectin being poured in a small saucepan with water, then the mixture being poured on top of peach jam.

Fill Jars and Enjoy: Pour jam into jars or plastic containers, leaving ½ inch headspace. Wipe rims of jars, cover with lids. Rest at room temperature for 24 hours before storing in the freezer.

Two images showing peach preserves being poured into jars then after they are filled.

Storing Instructions:

Freeze for up to one year, or refrigerate for up to 3-4 weeks.

Enjoy Jam With:

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Peach Freezer Jam

Our favorite Peach Freezer Jam recipe uses fresh or frozen peaches and can be kept in the freezer for up to a year! It is so easy to make you will never go back to store-bought.

Course Side Dish, Snack

Cuisine American

Prep Time 40

Cook Time 5

Total Time 45

Servings

Calories 68kcal

Author Lauren Allen

Cost 10

Equipment

Mason Jars (Half-Pint) optional

Ingredients

3 cups diced fresh peaches (about 2 lbs fully ripe peaches)
4 1/2 cups granulated sugar
2 Tablespoons fresh lemon juice
3/4 cup water
1 box Sure Jell Fruit Pectin

US Customary – Metric

Instructions

Gather containers: make sure they are clean and dry. Plastic or glass freezer-safe containers will work.
Prep Peaches: Peel and pit peaches (here's my method for how to easily peel peaches). Finely dice peaches and measure exactly 3 cups of diced peaches into a large bowl.
Dissolve Sugar: Add one cup of sugar to the bowl and stir well. Rest for 5 minutes. Repeat with remaining sugar, adding it a little at a time and resting in between, to help the sugar dissolve completely. Stir in lemon juice. Let mixture rest for 10 min. Taste the mixture and if it's still grainy from the sugar don't proceed until the sugar has dissolved! (If needed, you could place the heat-proof bowl or peaches over a saucepan of warm water on the stove. Gently stir the mixture and the heat will help the sugar to dissolve.)
Add Pectin: Whisk water and pectin in a saucepan and bring to a boil, stirring constantly. Boil for 1 minute then remove from heat and whisk into peach mixture. Stir jam constantly for 3 minutes. The jam will start to thicken, and will thicken more as it rests. If it seems overly runny (maybe you had very juice peaches) you can repeat pectin process and add ½ or a full additional box of pectin, if needed.
Fill containers, leaving ½ inch headspace. Wipe rim of jars clean and cover with lids. Let stand at room temperature for 24 hours before freezing. This allows the jam time to set up, but feel free to enjoy one of the jars right away.
Store jam in the refrigerator for up to 3 weeks or freeze for up to 1 year.

Video

Notes

Yield: Makes about 7 cups

Serving Size for nutritional label: 2 Tablespoons

For Frozen Peaches: Allow peaches to thaw completely, then dice and use as instructed.

Troubleshooting Runny Peach Jam: If your peaches are extra juicy and your jam hasn’t set up with one box of pectin, repeat step 4 and cook another package of pectin and add half or all of the mixture to thicken the jam more.

Free Printable Peach Jam labels with these sheets make a great gift!

More Jam Recipes: Strawberry, Raspberry, Blackberry, Chia Jam, Orange Marmalade

Recipe adapted from Surejell

Nutrition

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I originally shared this recipe in August 2013. Updated July 2019 and July 2024.

Simple Skillet Peach Crumble

Simple Skillet Peach Crumble in black cast iron skillet. Indulge in a warm, comforting treat that screams summer with this Simple Skillet Peach Crumble. Juicy summer peaches are topped…

The post Simple Skillet Peach Crumble appeared first on The Defined Dish.

Indulge in a warm, comforting treat that screams summer with this Simple Skillet Peach Crumble. Juicy summer peaches are topped with a buttery, spiced crumble and baked to golden perfection, making it an irresistible dessert!

This recipe lets you dive headfirst into the essence of summer. Of course, the star of the show are the delicious peaches, bringing their natural sweetness and vibrant flavor to every bite. The frozen peaches are slowly softened in a skillet of melted butter, along with cinnamon and salt. This process allows them to release their juices as they thaw, making them perfectly tender before they start to bake.

The topping is a delicious blend of oats, flour, coconut sugar, maple syrup, and butter, creating a golden, crumbly layer that contrasts perfectly with the soft peaches underneath. The warmth of the cinnamon and the richness of the butter add depth to the flavor, making this a simple yet complex treat.

Simple Skillet Peach Crumble served on a blue plate with scoop of ice cream.

Top it with a scoop of vanilla ice cream for an extra indulgent touch. Whether you’re enjoying this on a cozy night in or bringing it along to a summer gathering, this dessert is sure to wow!

Ingredients:

Unsalted Butter
Frozen Sliced Peaches
Ground Cinnamon
Kosher Salt
Coconut Sugar
Maple Syrup
Vanilla Extract
Lemon Zest
Tapioca or Arrowroot Flour
Gluten-free Old-fashioned Oats
Gluten-free All-purpose Flour
Coconut Sugar
Maple Syrup
Unsalted Butter

Step-by-Step:

step one: preheat the oven to 400℉.

Step two: start the peaches

Heat a 10 or 12-inch cast iron skillet over medium-high heat. Melt the butter then add the peaches, cinnamon, and salt. Cook, stirring, until the peaches thaw and begin to release their juices, about 5 minutes. Add the coconut sugar, maple syrup, vanilla extract, and lemon zest, stir and bring to a simmer. Once simmering, remove from the heat, and sprinkle in the tapioca and stir into the peaches so that there are no clumps and it is smooth. Spread the peaches into a single layer and set aside to allow to cool slightly.

step three: make the crumble

In a medium bowl, combine the oats, gluten-free flour, coconut sugar, maple syrup, and diced butter. Using your hands or a pastry cutter, mash and stir until the butter is well combined and it resembles a coarse crumbly mixture.

Step four: Finish the peach crumble

Sprinkle the crumble over the peaches evenly. Transfer to the oven and bake until the topping is golden and the peaches are bubbling, about 20 minutes.

step five: serve and enjoy!

Remove from the oven and let cool for 5 to 10 minutes before serving. Spoon and serve alone or finish with a scoop of vanilla ice cream!

Simple Skillet Peach Crumble in black cast iron skillet with three scoops of vanilla ice cream on top.

Recipe FAQs

I can’t find tapioca flour, what should I use?

Arrowroot flour will do the trick for this recipe, and may be easier to find in some grocery stores!

can I use fresh peaches instead of frozen?

Sure you can! Frozen peaches allow this recipe to be delicious all year long, but if you find some fantastic fresh peaches, those will work great. Just watch them closely to adjust the time they spend in the pan at the beginning so they are not too soft ahead of baking.

can this be made in advance?

This dessert is best served warm, right out of the oven. But, you can definitely make the peach mixture ahead of time (it can stay in the fridge for one to two days), and add the crumble right before baking.

Close up of simple Skillet Peach Crumble in black cast iron skillet with three scoops of vanilla ice cream on top.

I hope this Simple Skillet Peach Crumble brings you all the joy and flavor of summer, no matter when you’re serving it! Comment below when you try it!

Looking for a main dish to serve before dessert? Try these!

Grilled Chipotle Steak Nachos

Caprese Grilled Chicken

Monterey Melt Smash Burgers

Cedar Plank Salmon and Corn with Serrano-Butter

Simple Skillet Peach Crumble

Gluten-Free

Servings slices

Calories 492kcal

Author Alex Snodgrass

Ingredients

For the Peaches:

2 tablespoons unsalted butter
32 ounces frozen sliced peaches
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ cup coconut sugar
¼ cup maple syrup
1 teaspoon vanilla extract
Zest of ½ lemon
2 tablespoons tapioca or arrowroot flour

For the Crumble Topping:

1 ½ cups gluten-free old-fashioned oats
½ cup gluten-free all-purpose flour
¼ cup coconut sugar
1 tablespoon maple syrup
6 tablespoons chilled unsalted butter diced into ¼-inch cubes

Instructions

Preheat the oven to 400℉.

Start the Peaches

Heat a 10 or 12-inch cast iron skillet over medium-high heat. Melt the butter then add the peaches, cinnamon, and salt. Cook, stirring, until the peaches thaw and begin to release their juices, about 5 minutes. Add the coconut sugar, maple syrup, vanilla extract, and lemon zest, stir and bring to a simmer. Once simmering, remove from the heat, and sprinkle in the tapioca and stir into the peaches so that there are no clumps and it is smooth. Spread the peaches into a single layer and set aside to allow to cool slightly.

Make the Crumble

Meanwhile, in a medium bowl, combine the oats, gluten-free flour, coconut sugar, maple syrup, and diced butter. Using your hands or a pastry cutter, mash and stir until the butter is well combined and it resembles a coarse crumbly mixture.

Finish the Peach Crumble

Sprinkle the crumble over the peaches evenly. Transfer to the oven and bake until the topping is golden and the peaches are bubbling, about 20 minutes.
Remove from the oven and let cool for 5 to 10 minutes before serving. Spoon and serve alone or finish with a scoop of vanilla ice cream!

Nutrition

The post Simple Skillet Peach Crumble appeared first on The Defined Dish.

Lavender peach cobbler ice cream

For the past few summers, I’ve been tinkering with a recipe for peach ice cream pie. The combination of sweet fruit, cinnamon crust, and cool ice cream works in theory,…
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For the past few summers, I’ve been tinkering with a recipe for peach ice cream pie. The combination of sweet fruit, cinnamon crust, and cool ice cream works in theory,...

Source

Chocolate Peach Shortcake

This tasty chocolate peach shortcake recipe stars juicy peaches and lightly sweet, moist chocolate shortcakes topped with crunchy turbinado sugar.…

This tasty chocolate peach shortcake recipe stars juicy peaches and lightly sweet, moist chocolate shortcakes topped with crunchy turbinado sugar.

Food blogging involves constantly adapting recipes: from childhood, restaurants, and friends and family. In this recipe, we’ve decided to rip off one of our recent favorite strawberry shortcake recipes and combine it with a family dessert I had as a child: chocolate peach shortcake.

To make use of the bounty of peaches now in season, we created this chocolate peach shortcake compliment the juicy ripe peaches. You can also use nectarines, whichever you have on hand!

Tips for making chocolate peach shortcake

Alex and I love the simplicity of this summer dessert: we use it for entertaining all the time for summer dinner parties! A few notes:

For the shortcake, just mix flour, turbinado sugar (those big sugar crystals that give a satisfying crunch), egg, cocoa powder, and Greek yogurt.
Without the typical butter and cream, this peach shortcake is a light and healthy dessert. We topped it with juicy peaches with a hint of balsamic vinegar, a trick we learned a few years ago that we continue to riff on.
As a topping you can use Coconut Whipped Cream or Homemade Whipped Cream. Or, try Alcohol Infused Whipped Cream, adding a hint of bourbon or amaretto (both of which pair nicely with peaches).

More peach recipes

Outside of this chocolate peach shortcake recipe, here are a few of our favorite ways to use juicy summer peaches:

Try our top 20 Fresh Peach Recipes
Go for my mom’s recipe, The Best Peach Pie, or Peach Galette
Make Peach Crumble, Peach Crisp, or Peach Cobbler
Mix up Fresh Peach Salad
Opt for Peach Ice Cream or Peach Sorbet

Peach Crumble

Fresh Peach Salad

The Best Fresh Peach Pie

Peach Galette

Dietary notes

This chocolate peach shortcake recipe is vegetarian.

Chocolate Peach Shortcake

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Author: a Couple Cooks
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 to 8

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Description

This tasty chocolate peach shortcake recipe stars juicy peaches and lightly sweet, moist chocolate shortcakes topped with crunchy turbinado sugar.

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
2 ½ tablespoons cocoa powder
½ cup turbinado raw cane sugar
Pinch kosher salt
1 large egg
¾ cup low-fat Greek yogurt
1 teaspoon vanilla extract
2 to 3 peaches or nectarines (about 2 cups chopped)
1½ tablespoons sugar
1 teaspoon balsamic vinegar
Sweetened whipped cream or coconut whipped cream

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Instructions

Preheat the oven to 375°F.
In a medium bowl, combine the dry ingredients: 1 cup all-purpose flour, 2 teaspoons baking powder, 2 ½ tablespoons cocoa powder, ½ cup turbinado raw cane sugar, and one pinch kosher salt.
Add the wet ingredients: 1 large egg, ¾ cup low-fat Greek yogurt, and 1 teaspoon vanilla extract.
Mix the wet ingredients into the dry ingredients. Spray with cooking spray or grease 6 cups of a muffin tin, then pour in the batter equally to the 6 cups (or 7 or 8, for slightly smaller cakes). Lightly spray the tops of the cakes, then bake for 15 to 20 minutes until the tops are lightly browned. Let stand in the muffin tin 1 minute, then remove to a wire rack to cool for 5 minutes.
While the cakes bake, wash the peaches and slice enough for about 2 cups into a medium bowl. Stir in 1½ tablespoons sugar and 1 teaspoon balsamic vinegar, then let stand until serving, stirring occasionally.
Make the whipped cream, using whipping cream or coconut milk.
When ready to serve, cut the cakes in half. Spoon over peaches, top with whipped cream and the remaining half of the shortcake.

Category: Dessert
Method: Baked
Cuisine: American

Seasonal Spinach Salad

Make this spinach salad recipe to serve with your favorite main dishes! This fresh spinach salad features seasonal fruit, creamy goat cheese, toasted pecans, just enough red…

The post Seasonal Spinach Salad appeared first on Cookie and Kate.

best spinach salad recipe

Make this spinach salad recipe to serve with your favorite main dishes! This fresh spinach salad features seasonal fruit, creamy goat cheese, toasted pecans, just enough red onion, and the perfect amount of vinaigrette. It’s finished with a drizzle of thick balsamic vinegar or balsamic glaze.

This spinach salad is beautiful, absolutely delicious, and holiday worthy. It’s also easily adjusted to the changing seasons, and simple enough to make on a weeknight. Hooray!

spinach salad ingredients

You’ll see raspberries in these photos, which are wonderful. You’re not limited to raspberries, though—this spinach salad would be equally great with apples, pears, strawberries and more. You’ll find a full list of options below.

I’ve created quite a few green salad recipes over the years, but not a lot of spinach salad recipes. Arugula, kale, romaine and spring greens are usually my fresh greens of choice. The other day, I tried a spinach salad at a local French restaurant that inspired me to give fresh spinach in salads another chance. Let me tell you, this spinach salad is worth making! I love it and hope you do, too.

Continue to the recipe...

The post Seasonal Spinach Salad appeared first on Cookie and Kate.