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Peach and Pistachio Jam

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: preserves
Author: Karon Grieve


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


  • Plunge the peaches into boiling water for 30 seconds and then into cold water to losen 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.
  • As there is not a lot of sugar in this jam use it within a month or store in your freezer in freezer bags and then decant into a pretty jar to serve and store in the fridge using within 2 weeks once opened.
  • This recipe should make 2 medium sized jars.