Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Homemade Jam » Peach and Pistachio Nut Jam

Peach and Pistachio Nut Jam

Author: Karon Grieve Published : June 2014

Recipe
peach and pistachio jam
peach and pistachio jam
peach and pistachio jam

I love jams of all types, apricot is my true favourite. Now peaches are pretty good too. This peach and pistachio nut jam elevates plain peach jam to new levels of flavour and a bit of crunch too.

peach and pistachio nut jam on plate with bread and spoon

Why you’ll love this jam recipe

  • Think of Mediterranean sunshine and you’ll have this jam in mind, it’s sweet and crunchy and just perfect on toast
  • With a cheeseboard this peach jam just sings alongside a good Brie
  • Perfect for a pavlova or just stirred into yogurt, don’t you just love a reallly versatile jam!

There is something about peaches and summertime, the two go together like the proverbial peas and carrots. The fuzziness of the peach skin hiding that golden nectar filled flesh, it just speaks of sunshine and lazy days.

So how can you improve on a partnership like that?  The peach/summer time thing just has to be it doesn’t it?  Well maybe not, when you add raspberries you get the classic peach melba taste and that is something special in its own right.

It is the summer time paring and the added burst of raspberries, yes there can be improvements to this peachy perfection and mine is with the addition of pistachios.

pistachio nuts scattered on cloth

Pistachio nuts

Pistachios are one of my favourite nuts and they send me right back to my years of working as a holiday rep on the Greek islands. You never got crisps etc in bars and tavernas, always little bowls of pistachios in their shells.

I’d never had these nuts before and I fairly fell on them with gusto and became an instant addict.  You could always tell how long a chat session lasted at the bar by the size of the nut shell pile.  A good conversation would merit a veritable mountain of shells, while a quick chat only merited a molehill.

It is always a bit like unwrapping a present when you tackle a pistachio. Will that quirky little shell give up its prize easily or will it be a struggle to get at that inner goodness. And oh when you do get in there, the colour of the nut itself, that wondrous vibrant spring green. No wonder paint charts use it as a name, pistachio green, aah it sounds good enough to eat.

So there is my perfect peachy perfection add on – pistachios, and this peach and pistachio jam is a real summer time treat that you can carry on into the colder months ahead.

spoon of jam

Ingredients for peach and pistachio jam

  • 1 kilo/2 1/4lb ripe peaches
  • 7500g/1lb 5oz jam sugar
  • zest and juice of 1 lemon
  • 50g/2oz shelled and chopped pistachios
  • 2 tbsp brandy
close up of fruit

How to make peach jam

  • Plunge the peaches into boiling water for 30 seconds and then into cold water to loosen the skins and make them easier to peel. Peel and chop into small pieces.
  • Mix the chopped peaches with the sugar and lemon juice and leave to macerate for at least an hour, or better still overnight.
  • In a heavy based pan cook the mixture gently over a low heat until the sugar has dissolved, then bring it up to a boil and let it bubble for 20 minutes.
  • Add the chopped pecans and cook for a further 5 minutes or until the setting point has been reached.
  • Skim off any foam and allow to cool slightly before adding the booze and stirring through.
  • Ladle into sterilised jars.
peach and pistachio jam on spoon

How long with this peach and pistachio jam keep?

This jam will keep for about 6 months in a cool cupboard. Once opened store in fridge and use within a month.

New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!

Just check out these quick articles to get you started;

  • How to make great jam and marmalade
  • How to make cool curds
  • How to make great jelly
  • How to make chutney and relish
  • How to sterilise jars and bottles
  • Sticky situations – troubleshooting your preserving problems
  • My favourite preserving kit
  • Different types of preserves

How much will this recipe make?

This recipe should make 2 medium sized jars.

nuts and fruit on plate

How to serve peach and pistachio jam

Spread it on toast, on scones or better yet just dollop it on to plain yogurt or ice-cream for summer madness at any time of year.

Add a small bowl of peach jam to your cheeseboard or antipasti platter for a touch of sweetness.

Peach and pistachio jam goes wonderfully well as an addition to some Asian dishes too.

Enjoy a taste of summer sunshine.

larder links

Looking for more super summer preserves to make? Then check these out before you go;

French apricot and lavender jam

Spanish style spiced cherry cheese

Raspberry peach and elderflower jam

Mixed fruit summer preserve with nuts

Italian inspired strawberry jam

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
peach and pistachio jam on spoon

Peach and Pistachio Nut Jam

Karon Grieve
This super easy and tasty peach jam is perfect on toast, scones, in a cake and on ice cream too
No ratings yet
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course preserves
Cuisine Mediterranean
Servings 2 medium jars
Calories 386 kcal

Ingredients
 

  • 1 kg peaches
  • 700 g jam sugar
  • 1 lemon zest and juice
  • 50 g pistachios shelled and chopped
  • 2 tbsp brandy
Metric – US Customary

Instructions
 

  • Plunge the peaches into boiling water for 30 seconds and then into cold water to loosen the skins and make them easier to peel. Peel and chop into small pieces.
  • Mix the chopped peaches with the sugar and lemon juice and leave to mascerate for at least an hour, or better still overnight.
  • In a heavy based pan cook the mixture gently over a low heat until the sugar has dissolved, then bring it up to a boil and let it bubble for 20 minutes.
  • Add the chopped pecans and cook for a further 5 minutes or until the setting point has been reached.
  • Skim off any foam and allow to cool slightly before adding the booze and stirring through.
  • Ladle into sterilised jars.

Notes

This peach and pistachio jam should keep for up to a year in a cool dark place. Once opened store in the fridge and use within a month.

Nutrition

Calories: 386kcalCarbohydrates: 60gProtein: 10gFat: 13gSaturated Fat: 2gSodium: 1mgPotassium: 1281mgFiber: 12gSugar: 45gVitamin A: 1746IUVitamin C: 63mgCalcium: 70mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Homemade Jam, Summer

« Savoury Spanish Style Pickled Cherries
Homemade Strawberry and Tomato Jam »

Comments

  1. Zosia says

    July 4, 2022 at 1:41 am

    What is jam sugar? This recipe sounds delicious!

    Reply
    • Karon Grieve says

      July 4, 2022 at 7:58 am

      Hi Zosia
      Jam sugar is normal sugar but it has some added pectin in it.
      K

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

3 ingredient dried apricot jam
quick and easy simple scones recipe by larderlove
homemade garlic oil
vegetarian moussaka
beetroot chutney by larderlove.com
cherry brandy by larderlove

Spring Recipes

homemade tomato chutney
classic homemade coleslaw
homemade mint sauce
bruschetta
coronation chicken
bowl of chicken biryani
3 ingredient cheese scones
salmon miso stir fry bowl

See more summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 4