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Peachy Piquant Jam from Kelli's Kitchen

Peachy Piquant Jam


  • 1 Cup chopped peaches generally 2 medium peaches
  • ¾ Cup granulated sugar
  • 1 ½ Tablespoons white balsamic vinegar
  • 1 ½ Tablespoons lemon juice
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cinnamon
  • 1 Tablespoon pectin if using – if not a candy thermometer to bring to 220 F for 1 minute.


  1. Sterilize one ½ pint jar, plus 1 four ounce jar
  2. Simmer two flats and screw top lids
  3. Prepare water bath canner
  4. Put everything except sugar into pot and bring to a hard boil, then add sugar.
  5. Bring to a hard boil again and allow boiling for 1 full minute.
  6. Remove from stove, ladle into jar(s), put lids on, and put in water bath canner for 10 minutes.
  7. Set on a towel in a draft free place for 24 hours.
  8. I recommend leaving the jam alone for 1 month to allow the ingredients to mellow.