Peach Jam with Caramelized Onions & Basil

Peach Jam with Caramelized Onions &; Basil- Putting Up with ErinPeach Jam with Caramelized Onions &; Basil- Putting Up with Erin

Stone fruit for dayzzz! Ever feel up to your ears in fruit? The feeling where you have so much goodness to preserve with so little time and space? Add the lack of canning supplies to that feeling and you get my peach stress situation. The day after I moved to NC I received my second shipment of stone fruit from the Washington State Fruit Commission and Sweet Preservation as part of their Canbassador program. Awesome, right? Well, kinda yes, and kinda no… As my canning supplies were stuck in moving limbo with the rest of my furniture in MA, meanwhile these poor peaches sat patiently waiting in my fridge. Luckily, my stuff arrived safe and sound (mostly) and I was able to put up these beauties in jars.

With little time to get creative I borrowed this recipe from Kaela over at the Local Kitchen blog. Yum! The taste, the color, and the aroma of this jam is amazing. Perusing the Durham Farmer’s Market last Wednesday I picked up a couple canning ingredients including red onions from Four Leaf Farm from Rougemont, NC. The basil came right from my front yard garden. A sweet and savory jam that I suggest pairing with cheese & crackers.

Peach Jam with Caramelized Onions &; Basil- Putting Up with Erin

In other news, things are good with me. After three weeks I feel as if I am finally starting to settle in. I have one week of work under my belt, which is a big change for me in itself, and I finally have some furniture to make things feel a bit more like home (photos here). I’ve also started milling around the idea of starting another food swap; I’m thinking the Bull City Food Swap?! Also, I’ve been asked to pitch Pickle ‘Pinon to the editor of the local weekly paper. Ideas, Ideas, Ideas… so many ideas, so little time.

Peach Jam with Caramelized Onions &; Basil- Putting Up with ErinPeach Jam with Caramelized Onions &; Basil- Putting Up with Erin

Peach Jam with Caramelized Onions & Basil

Yield: 6 half pints


  • 4 lbs peaches (peeled, pitted, and chopped)
  • 1 and 1/2 cups sugar
  • 1 tsp grapeseed oil
  • 6 oz red onion (about 1 medium), sliced into strips
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup white wine
  • zest & juice of one medium lemon
  • 2 tsp fleur de sel (or Kosher salt)
  • 1/2 cup fresh basil leaves, slivered


  1. In a large sized bowl combine chopped peaches and sugar. Set aside.
  2. In a medium-sized, non ionized pot heat grapeseed oil over medium-high heat. Add onions and toss to coat in oil. Saute onions over medium-low until lightly browned all over (about 10 – 15 minutes). Add wine if onions begin to stick.
  3. Sprinkle onions with pepper and add remaining wine to deglaze the pan; scrape up any browned bits from the bottom of the pan.
  4. Add the peaches, lemon zest/juice, and salt to your onions. Over high heat, bring to a boil; continue to cook until the mixture thickens, bubbles thickly and reads about 216 degrees F on an instant thermometer (approx. 30 minutes).
  5. Add basil, stir and return to a boil.
  6. Fill hot jars with jam leaving 1/4-inch headspace. Wipe rims, apply lids and rings (finger tight) and process in a hot water bath for 15 minutes.
  7. Remove jars from canner and let cool on a folded towel for 12-24 hours. Remove rings, and store in a cool dry place for up to 1 year.

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