Small-batch Peach-Oolong Jam

peach oolong jam 1200

This small-batch peach-oolong jam with subtle notes of a good oolong tea is excellent with toast or scones. I wanted to capture the taste of with a thicker texture. This one’s a winner! I use sugar to draw juice from the peaches, add tea, cook the resulting mixture, and then puree it all with an immersion blender. Like all small batches, this goes together quickly.

Start with the peaches. Any with slight bruising are okay to use, but do cut out any dark brown bits. Rinse the peaches well, but don’t bother peeling them. Pit them, and cut them into small pieces, and put them in a large heavy-bottomed pot. (I used my favorite 4 qt pot, which was perfect for the task.) Add the sugar and lemon juice, then stir well, cover with a clean tea towel, and let stand for 1 to 2 hours to bring the juice out of the berries. (You can actually let them stand, covered, in the refrigerator overnight, if you need to.)

Now prep one more jars than you’ll think you need. The jars do not have to be sterile, but they do need to be sparkling clean. I like to take clean jars right out of the dishwasher. Wash the lids in warm sudsy water, then rinse and set aside with the bands. Put a saucer or small plate in your freezer to chill (this will be for testing doneness.) Have an extra small jar, or custard cup, clean and ready for any excess.

When you’re ready for the cooking – you’ll need 45–60 minutes, no more – add tea bags and a tiny pat of butter, then bring to a boil. Once the mixture boils, reduce the heat to low, then simmer the mixture until the fruit is translucent and cooked through. The smaller the pieces are, the faster this goes. When the fruit is all soft and tender, remove the pot from the heat, remove the tea bags, then whiz the fruit mixture with an immersion blender to make a smooth purée.

Return the pot to the heat, and bring it back to a boil. Stir often, because the jam is easy to burn if the heat is too high. Cook until the jam thickens and will pass the wrinkle test – this will go surprisingly quickly.

Remove from heat. Ladle jam into prepared jars, wipe rims, and apply lids and bands. Process for 10 minutes in a steam canner or boiling water bath. Cool jars, label, and store in a dark cool place.

Anything that won’t fit in your four jars can go into the clean custard cup – chill it in the fridge, this is perfect with yogurt or on toast for breakfast!

peach oolong jam 1200

Small-Batch Peach-Oolong Jam

Course: Jams and Jellies
Cuisine: American
Keyword: jam, small batch, peach, peach-oolong, tea
Prep Time: 15 minutes
Cook Time: 45 minutes
standing time: 2 hours
Total Time: 3 hours
Servings: 4 8-oz jars
A small batch of a favorite jam
Print Recipe

Ingredients

  • 2 lbs ripe peaches, unpeeled
  • 2 cups granulated sugar (1 lb)
  • 3 Tbsp lemon juice
  • 2 tea bags (I prefer Oolong)
  • ½ tsp unsalted butter (optional, but helps with texture)

Instructions

  • Start with the peaches. Any with slight bruising are okay to use, but do cut out any dark brown bits. Rinse the peaches well, but don’t bother peeling them.
    Pit them, and cut them into small pieces, and put them in a large heavy-bottomed pot. (I used my favorite 4 qt pot, which was perfect for the task.) 
    Add the sugar and lemon juice, then stir well, cover with a clean tea towel, and let stand for 1 to 2 hours to bring the juice out of the berries. (You can actually let them stand, covered, in the refrigerator overnight, if you need to.)
  • Meanwhile, prepare one more jar than you’ll think you need. The jars do not have to be sterile, but they do need to be sparkling clean. I like to take clean jars right out of the dishwasher. Wash the lids in warm sudsy water, then rinse and set aside with the bands. Put a saucer or small plate in your freezer to chill (this will be for testing doneness.) Have an extra small jar, or custard cup, clean and ready for any excess.

COOKING TIME

  • After the fruit macerates with the sugar and lemon juice for hours, there will be plenty of juice in the pan. Add tea bags and a tiny pat of butter, then bring to a boil. Once the mixture boils, reduce the heat to low, then simmer the mixture until the fruit is translucent and cooked through. The smaller the pieces are, the faster this goes.
    When the fruit is all soft and tender, remove the pot from the heat, remove the tea bags, then whiz the fruit mixture with an immersion blender to make a smooth purée.
  • Return the preserves to the heat, and continue cooking, stirring often, until it bubbles and looks quite thick. I like to test for doneness by putting a spoonful on a saucer, and chilling it in the refrigerator for 2 minutes. After that time, if I can drag my finger through the jam, and leave a clear track that doesn’t fill in again, it’s ready.  In my kitchen, this took about 10 minutes more.
  • When the jam is ready, remove the pot from the heat. Ladle jam into prepared jars, wipe rims, and apply lids and bands. Anything that won’t fit in your four jars can go into the clean custard cup and chill it in the fridge.
  • Process for 10 minutes in a boiling water bath or steam canner. Cool jars, label, and store in a dark cool place.

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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