Peaches are at their peak this season, and there’s no better way to make the most of them than by turning them into jam or chutney. This guide will show you how to make a simple, low-sugar jam at home, naturally sweetened with apple and a touch of maple syrup. We’ve added a hint of bird’s eye chilli and fresh Thai basil leaves for a fragrant, slightly spicy twist. This jam is perfect on toast, warm scones, or even dolloped onto whipped goat cheese for a quick, impressive snack.
Number of servings: 3-4
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
Peach chilli basil jam (makes 2-3 jars depending on jar size):
Ripe peaches: 400g (after pitting)
Maple syrup: 1/3 cup
Apple: 1
Lemon juice: 1 lemon
Long red chilli: 1, finely chopped (optional)
Thai basil leaves: 5 sprigs, finely sliced
Whipped goat cheese spread:
Soft goat’s cheese: 200g (room temperature)
Cream cheese: 50g (room temperature)
Extra virgin olive oil: 1 tbsp
Salt: pinch
Lemon juice: 1/2 lemon
Lemon zest: 1 lemon
Grilled sourdough:
Sourdough slices: 4
Butter: 2-3 tbs
Garnish:
Baby basil leaves
Lemon zest
Method
To make the peach chilli basil jam:
Cut the peaches in half, remove the stones, and roughly dice the flesh. Core the apple and dice it as well.
In a saucepan, combine the diced peaches and apple with the lemon juice and maple syrup. Bring to a boil over medium heat, then reduce to a simmer. Stir occasionally as the fruit releases its liquid. Continue to simmer until the liquid has mostly evaporated and the fruit has softened.
Using the Season Soft Grip Potato Masher, mash the fruit to your desired texture. Leave some chunks if you prefer a more rustic jam, or mash thoroughly for a smoother consistency.
Finely chop the red chilli (if using) and the Thai basil leaves, then stir them into the jam.
To test if the jam is ready, spoon 1 teaspoon onto a cold plate. The jam should set without any liquid running. If it’s still too runny, continue simmering for another 5–10 minutes and test again.
Sterilise your jam jars by either steaming them or immersing them in boiling water. Pour boiling water over the jars, including the insides and the lids, then sterilise the seals as well. Make sure everything is thoroughly dry before sealing.
Use Season Oven Gloves to handle the hot jars safely, ladle the piping-hot jam into the jars, leaving about 1 cm of space at the top. Seal the jars tightly.
Store the jam in a cool, dark place for up to 2 months. Once opened, keep it refrigerated and consume within 2 weeks. Always check the jam before eating.
To pair with this jam:
In a mixing bowl, combine the room-temperature soft goat cheese and cream cheese. Add extra virgin olive oil, lemon juice, and lemon zest. Whip the mixture until it’s airy and light, then season with a pinch of salt.
Spread a thin layer of butter on both sides of each slice of sourdough.
Preheat the Season Griddle Pan over medium heat. Place the sourdough slices across the grill lines and cook for 1–2 minutes, until the lines appear. Flip halfway through and grill for another 1–2 minutes.
Spread the peach chilli basil jam generously over the warm sourdough. Pipe or spread the whipped goat cheese on top. Finish with a garnish of baby basil leaves and a sprinkle of lemon zest.
