Greece 2024 Travelogue!

Pump up the Jam

Trying to clear out my kitchen before I move home I made the following the other night… excellent stuff.


Cherry Peach Jam

This is a really tasty sweet jam recipe that I adapted from a crazily overdone one I found elsewhere on the net. The cherry juice turns the peaches a beautiful ruby colour and the aroma while it’s cooking is to die for.



  • 8 Normal Sized Peaches (Washed and pitted/chopped, I leave skins on but you can remove if you prefer)
  • 2 Cups Cherries (chopped)
  • 4 cups sugar
  • 2 boxes pectin (peach jam takes extra pectin as there isn’t a ton of natural
  • 1/4 cup lime juice
  • Butter (optional, to remove scum)



  • Sterilize your jars and keep them nice and warm so the temperature shock of the hot jam doesn’t shatter them.
  • Chop your fruit, then combine in blender or food processor. (You can also mash with a potato masher, but it takes a while)
  • Process until you hit the desired consistency, I like my jam a little chunky but you can get it as smooth as you want.
  • Move the fruit to a pot, add your pectin and lime juice.
  • Bring to a boil
  • Add the sugar, then bring to a rolling boil
  • Once it’s boiling, cook while stirring vigourously for 5 minutes or so
  • The scum that forms at the top is harmless, but doesn’t look very nice in your jam, stir in about a tbsp of butter and much of it will dissipate. If some remains you can add more butter, or remove it with a spoon.
  • Ladle hot jam into jars, ideally with a canning funnel, but you can do without.
  • Seal jars and process for 10 Minutes in a boiling water bath.

Super super tasty and really quick for a jam. Made excellent farewell gifts at the office as I finish my second last week.  More content to come soon.

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