Peach Sauvignon Blanc Jam

Peach Sauvignon Blanc Jam


Here it is!

Let me tell you, no one was complaining when I cooked up a second batch of this lovely jam to make sure the recipe was just right. It's so very good. The white wine & peach combination idea came from our favorite white sangria recipe, which I still need to share here. I researched a few wine jelly recipes online to get an idea for proportions and…. viola! Some darn good jam was born. I do so hope that you love it just as much as we do. And I'd like to say it is just delicious with butter on a warm slice of our favorite bread. Mmmmmm.


Peach Sauvignon Blanc Jam


Peach Sauvignon Blanc Jam

{makes about 7 half pints}

8 cups of chopped peaches (about 8 or so large peaches)

1 bottle of dry white wine (3 cups) *see note below

1/4  cup lemon juice

2 cups sugar (we use organic evaporated cane juice)

1/2 cup water

1 box low sugar pectin (I use sure jell, pink box)

Scrub the peaches clean and halve them to easily remove the pits. Discard the pits and cut the peaches up into 1 inch cubes. Leave the peels on the peaches for a beautiful & easy jam. Puree half the wine with half the peaches in a blender and pour into a large pot, repeat with the second half of the peaches.

Bring the peach wine puree to a simmer & continue simmering uncovered for 15 minutes over medium heat. It will thicken slightly and become clear-ish.

Mix the pectin with 1/2 cup of the sugar & set aside.

Add the lemon juice & 1/2 cup of water to the peaches & stir well. Add the remaining 1.5 cups of sugar in 1/2 cup increments, stirring well after each addition. Add the pectin sugar mixture and stir very well. Simmer for 5 more minutes or until the jam sets up on a cold plate. {if you put a plate in the freezer before you simmer the peaches, you can put a spoonful of the jam onto it, place it in the freezer for 2 minutes and it should set up. If you push your finger through it, it will be solid & wrinkle slightly.}

Fill sterilized half pints with 1/4 inch headspace, wipe tops clean, place lids & rings on making sure rings are just finger tight & process in a hot water bath for 10 minutes.

If you are new to canning, I highly suggest this book for understanding the basics. It has fantastic pictures too!

*For the wine I would suggest Sauvignon Blanc or Chardonnay. Both are dryer less sweet wines. We used our own home-brewed Sauvignon Blanc and the results were fantastic.

Peach Sauvignon Blanc Jam




15 thoughts on “Peach Sauvignon Blanc Jam

  1. I love fresh grated ginger in ours too…. and this one is so lovely. I think the wine adds a rich fruity punch to the peaches. Just delicious. We’ve also enjoyed peach lavender butter this year. (along with peach salsa, oh my!) Here is a link to the lavender butter recipe I used :Peach Lavender Butter Recipe I reduced the sugar in ours to just 2 cups. Happy canning 😉


  2. o.k. I made this, but I don’t think it is going to set up. It seems liquidy….I guess I will give it away as ice cream topping 🙂 It smells wonderful!!!!


  3. oh bummer….. jam can be finicky sometimes. it's taken me awhile to get the swing of doing gel tests and all that. however it will be just as delicious poured over ice cream or into plain yogurt 🙂


  4. Yeah 🙂 If ever the jam seems too loose, you can check if it's set by chilling a spoonful on a cold plate. Sometimes I have to boil longer and sometimes not. I just simmer 5 more minutes until it's gelled when tested. I know white wine would be delicious with plums….. but I wonder what a light red would taste like? Maybe a pinot noir or syrah? Plums seem like they would be delicious in Sangria which is red. Let me know if you brave it! {ps – leave the peels on because they contain pectin}


  5. So I tried, plums and 1 pt of raspberries with some Cherry Sangria wine, following your this recipe. I even did the gel test with the plate, but again I don’t think it set up….will be a good glaze for chicken or pork and even on ice cream though.


  6. This totally bums me out…… you used low sugar pectin right, the pink box? I made the recipe 3 times with peaches & it set up each time. Definitely simmer longer…. that is always the key. Sometimes my strawberries need 15 minutes and other times I have simmered for 30 to get them to gel. It all depends on the ripeness of the fruit, especially when you use a low sugar recipe. So sorry it's not working out for you 😦


  7. Hi there and thanks for this recipe! I’m in the middle of making it right now. Can you tell me if the jam is shelf stable, or if it needs to be refrigerated/frozen? Thank you, thank you, in advance!


  8. As long as you follow the instructions in the recipe and cook the jam & follow with a hot water bath, it is shelf stable for up to a year. Just be sure your jars seal 🙂 Enjoy!


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