This sweet, floral Wild Peach Jam with Saffron and Honey can be made in under an hour and is great as a spread on bread, filling for all kinds of baked goods, an addition to a bowl of yogurt, or eaten straight from the spoon! The saffron adds depth to the otherwise bright peach flavor.
1 kg wild peaches
2 tablespoons lemon juice
1 teaspoon vanilla or orange blossom extract
2 tablespoons honey, agave, maple syrup, or sugar (optional)
2 large pinches of saffron
pinch of salt
Prepare a large bowl with ice water. Bring a large saucepan with water to a boil. Drop the peaches in and blanch them for about 15 seconds. Drain the water and submerge the peaches in the ice water.
Now, you should be able to easily peel the skin off the peaches. Once all the skins have been removed, remove the pits and roughly chop the peaches.
Add the peaches, lemon juice, vanilla, honey, saffron, and salt to a small saucepan and bring to a boil. Then turn down the heat and simmer at medium heat for about 30 minutes until the water has thickened slightly and the jam has reached your desired consistency.
It’s up to you to make your jam as chunky or smooth as desired. To keep it slightly chunky, keep the peaches somewhat whole to break down naturally during cooking and don’t blend the jam afterwards. If you want it to be entirely smooth, then I recommend blending the jam after cooking. If the jam isn’t gelatinous enough, you can always add chia seeds to ensure jelling.
Once the jam is finished transfer it to a sterilized jar. You’ll end up with about 2 cup of jam.
Adding sweetener is optional, but in order to make sure your jam jells properly you will have to use about 1 tablespoon of chia seeds instead.