• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Caramel Tinted Life logo
  • Home
  • Recipes
  • Travel
  • About
  • Work With Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Work With Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Breakfast and Brunch » Peach, Balsamic & Saffron Jam

    Peach, Balsamic & Saffron Jam

    Published: Aug 1, 2017 · Modified: Feb 20, 2020 | This post may contain affiliate links·

    605 shares
    Jump to Recipe Print Recipe

    Peach jam made with added saffron and balsamic can be enjoyed all year round! This is an easy recipe for making peach jam at home

    Peach, saffron and balsamic jam

    The problem with summer is that the excess sunshine plays with my mind... and makes me believe that anything is possible! You know, things like managing a beautiful balcony garden, throwing a grill party or making and canning enormous quantities of jam. So I've learnt a few things the hard way...for instance, I can keep my indoor plants alive (barely) but I think I'm better off maintaining a garden just on my Pinterest board. As for a grill party - I still live in the hope of hosting one,  right after I finish setting up our apartment, get those light fixtures installed, unpack that last box which has stoically remained unopened after our move, and get those pictures framed and up on the walls. I think I should be done by December!

    As for making jam, I start out with plenty of enthusiasm. Every summer I buy a large batch of stone fruit and start with reading up on the process of canning. When I get to the part about sterilization of the jars, I take a step back, and try to reason with myself. Who needs that much jam anyway? And I then change tracks mid-way and make a batch of freezer jam. This has happened for the last three years now. Some day I might gather the patience to sterilize those canning jars and jam like the pros do it, but for now, I am very happy with my fuss-free freezer jam!

    Peach, saffron and balsamic jam

    Jam-making is really quite simple, and freezer jam keeps well for up-to a year if done right. Just grab a few jars with air tight lids (I love the Ikea  glass jars for this), your fruit and get started. Use pectin if you like you're jam well-set. Thanks to my friend who pointed out that sugar with added pectin is available in local Swiss supermarkets, this  one from the local Migros is what I use for making jam now. I made this jam this past week, right in time for the Swiss National Day. It goes perfectly well with traditional Swiss bread, Augustweggli which is baked especially for the national holiday and decorated with little Swiss flags.

    This is the best part about jam-making at home - you can go all out with the flavor combinations. I used peaches, saffron and added some raspberry balsamic vinegar that I picked up in Spain. The year before, I made a nectarine and ginger jam that remains one of my favorites. Do you make jam at home? What flavor combinations do you love?

    Peach, saffron and balsamic jam

    Peach, Balsamic & Saffron Jam

    Shinta
    Peach, saffron and balsamic jam that keeps well when frozen, and is perfect for those days when you want to be reminded of glorious summer.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert

    Ingredients
      

    • 1 kilo chopped and peeled peaches
    • 500 grams sugar with added pectin you could also use commercially available pectic
    • 2 tablespoons of fresh lemon juice
    • a few saffron strands
    • 3-4 tablespoons balsamic vinegar I used raspberry balsamic

    Instructions
     

    • Start by keeping a saucer in the freezer to check for done-ness of the jam (this step is important if you are not using pectic to set the jam. You could avoid this if you are using pectin)
    • Transfer the peaches, sugar, lemon juice, saffron and balsamic to a heavy bottom pan, and cook on medium heat for around 10 minutes.
    • As the peaches are cooking, mash them up to the consistency you prefer, using a masher or a whisk. I like the consistency to be non-uniform and have a few lumps of fruit.
    • After around 10 minutes, the mixture should have thickened and is well on its way to being set.
    • If you are not using pectin to set the jam, check for done-ness of the jam with the saucer test: Test your jam by taking out the saucer. Spread a small spoonful of liquid jam on the saucer. Run your finger through the jam. If it forms a channel, the jam is set. If the jam feels runny, let it cook a little more.
    • Once done, let the jam cool. A little scum can form on the surface of the jam, which you can skim off easily with a spoon.
    • Divide the jam between the jars leaving at least 1/4 inch room at the top.
    • Tightly seal the jars and let sit at room temperature for 24 hours before freezing or refrigerating.
    • Freezer jam can keep up-to a year in the freezer.

    Notes

    Pectin is naturally occurring gel which is essential to the setting of jam and gives it that characteristic jelly-like consistency. Many fruits contain pectin, and some like apples, quince and most citrus fruit contain more pectin than others. These fruit do not need added pectin, and they set well with just sugar and a long cooking process. the amount of pectin you use can be reduced, depending on your preference - whether you like runny or firm jam.
    Cutting down on the amount of sugar used in jam-making will both reduce the shelf-life and the consistency of the jam. The sugar is essential to the formation of pectin strands, and also helps preserve the jam. If you are using sugar with added pectin, follow the instructions as specified on the pack. I used fruit and sugar in a ratio of 2:1, but you would need to add more sugar if you are using no added pectin.
    Have you Tried this Recipe? Tag me Today!Tag me on Instagram! @carameltintedlife or use the hashtag #carameltintedlife

    Pin this recipe here for later:

    Peach, saffron and balsamic jam
    « Cherry and White Chocolate Ice Cream
    Easy Cashew Chicken »
    605 shares

    Reader Interactions

    Comments

    1. Angie | Fiesta Friday says

      August 11, 2017 at 10:45 am

      I, too, sometimes pretend I can be Wonder Woman and start making impossible to do list, and then I would remember that my favorite thing to do is doing nothing, lol. But! I think I can manage freezer jam. I hope ???? You have an excellent one here. With saffron, wow!! ???????? Thanks for cohosting! ????????

    2. NancyC says

      August 10, 2017 at 2:34 am

      This jam sounds so good–what a great way to use fresh peaches!

      • Shinta @ Caramel Tinted Life says

        August 10, 2017 at 3:01 pm

        Thank you so much! Peaches make for fantastic jam!

    3. CakePants says

      August 10, 2017 at 1:41 am

      Wow, what a unique combination of flavors! I've never had saffron in jam but it sounds absolutely delectable.

      • Shinta @ Caramel Tinted Life says

        August 10, 2017 at 3:00 pm

        Thank you! It does add a lovely flavor and enhances the color. I hope you get to try it out!

    4. frugal hausfrau says

      August 09, 2017 at 2:07 am

      Hi Shinta - thanks for hosting FF for us! This jam is nothing short of glorious - and yes, it glows! What a fun flavor combo. 🙂

      Mollie

      • Shinta @ Caramel Tinted Life says

        August 09, 2017 at 7:25 pm

        Thanks Mollie, yes it does glow, doesn't it?! It was fun hosting, I couldn't wait to try out a few recipes I read about, FF is so full of talent and inspiration.

    5. Lily says

      August 07, 2017 at 6:03 pm

      I love homemade jam and this one sounds especially delicious! I could eat it by the spoonful.

      • Shinta @ Caramel Tinted Life says

        August 09, 2017 at 7:26 pm

        Thanks so much Lily! I am doing the same at home, hard to keep my hands off it, no matter how hard I try to consign it to the freezer for winter (which was my plan)!

    6. Judith Graber says

      August 07, 2017 at 2:16 pm

      Your jam sounds really good - a combination of flavors I never canned before. I always had my favorites such as strawberry/lavender and hot red pepper. Now I don't can in such big quantities. A few years back I bought an automatic jam/jelly maker that only makes small amounts. It's called FreshTech from Ball.

      • Shinta @ Caramel Tinted Life says

        August 09, 2017 at 7:28 pm

        Thank you Judi! Strawberry lavender sounds just like what I would love. I am yet to try a savory jam, and I think this year that should change. Good idea having a small-batch jam maker. I'm sure your making the most of it!

    7. María says

      August 07, 2017 at 11:10 am

      5 stars
      There is nothing better for a breakfast than homemade jam. This summer I did some guava jam --- also influenced by the excess sunshine--- and turn out great! I have to add this peachy jam for sure to my jam's collection hahha.

      • Shinta @ Caramel Tinted Life says

        August 09, 2017 at 7:29 pm

        That is such a lovely idea! Unfortunately I haven't got my hands on guava here in Switzerland, but back in India, they are plentiful this time of year. Glad you liked this recipe!

    8. Tamara says

      August 06, 2017 at 8:49 pm

      It's almost 11pm, but I'm just imagining having THAT for breakfast, and my mouth is watering. Sounds delicious, love peaches!

      • Shinta @ Caramel Tinted Life says

        August 09, 2017 at 7:30 pm

        Thanks Tamara! So glad you liked it. Fellow peach lover here!

    9. Sarah says

      August 06, 2017 at 6:40 pm

      I love jam but I've never made it myself 😮 Maybe I should 😉
      Haha loved that part about the Pinterest garden. I know mine would look better on it xD
      Happy Fiesta & happy co-hosting 😉

      • Shinta @ Caramel Tinted Life says

        August 09, 2017 at 7:31 pm

        Ha ha yes, I have the opposite of a green thumb. Jam making is easier that tending to a garden for sure! Happy FF and happy co-hosting!

    10. Jhuls @ The Not So Creative Cook says

      August 06, 2017 at 7:38 am

      Oh yum! I think I will not need bread for this - I could eat the whole jar! 😀 Thanks for co-hosting and happy Fiesta Friday party!

    11. Familyearthtrek says

      August 05, 2017 at 9:17 pm

      Lol your pinterest garden must be beautiful! And who cares about boxes in the corner anyway? People you invite are people who should come to see you (and eat your delicious food) and not to see how clean/tidy/fancy/fashionable home you live...I say invite good friends over inspite of the unpack boxes!
      We use to do our own jams but unfortunally we dont actually like those sugar in migros or in coop because we found them to sweet. Perhaps I will try again this year...

      • Shinta @ Caramel Tinted Life says

        August 09, 2017 at 7:33 pm

        Oh yes, thanks for the encouragement. The boxes can stay, but summer is fleeting, right? Yeah the sugar factor is another reason why I'm put off from large batch jam making. I'm inspired to try some savory jams soon!

    12. TurksWhoEat says

      August 04, 2017 at 5:57 pm

      Freezer jam is the way to go, I also don't have the patience! Love this flavor combination, really unique!

      • Shinta @ Caramel Tinted Life says

        August 04, 2017 at 8:26 pm

        Aww thank you! Yes, canning is perhaps not as difficult as I make it out to be in my head, and one day, I hope to do it right. But freezer jam is my go-to method always!!

    13. Ariadne says

      August 02, 2017 at 2:31 pm

      Looks like a nice recipe to try with my children before summer is over. We have so many delicious peaches - this should work.

      • Shinta @ Caramel Tinted Life says

        August 04, 2017 at 8:34 pm

        I hope you give it a go Ariadne! Its simple to make, and jam is always a hit with kids (it is with mine at least!)

    Primary Sidebar

    Shinta Simon

    is always on the lookout for inspiration for her next meal. She shares recipes for family meals, Instant Pot recipes and more

    Read more...

    Recent Recipes

    close up of mattar and paneer in a gravy
    chopsticks holding noodles over a bowl
    chickpea salad in a bowl with a fork
    sausages with roated potatoes on a plate
    collage of indian chicken images
    rogan josh curry in a black pan

    Popular Posts

    top view of lamb karahi served in a cast iron pan

    Karahi Gosht | Lamb Karahi or Mutton Karahi

    collage of indian chicken images

    16+ Indian Chicken Recipes (Curries, Sides, Biryanis)

    Hand holding a spoon dipping in a white ramekin filled with green chutney

    Mint Cilantro Chutney (Green Chutney)

    Close-up of a bowl of chicken and broccoli

    Instant Pot Chicken and Broccoli

    Instant Pot Horchata Step by Step recipe

    Instant Pot Horchata

    paneer frankie rolls on a black slate plate

    Paneer Kathi Roll | Paneer Frankie | Paneer Wrap

    Footer

    Affiliate Links

    Caramel Tinted Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by advertising and linking to amazon.com and affiliated sites.

    • Privacy Policy
    • Work With Me
    • About

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    FREE e-book

    • Sign Up! for a FREE e-book on
      Indian Recipes

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Caramel Tinted Life | Technical Partner </> Host My Blog