Wine-Spiked Peach Jam

Peach Jam

Last year, I was all about the fruit butters. This year, apparently, is the year of boozy preserves: strawberry red wine jam, amaretto cherries, peach vodka and now a peach jam spiked with white wine.

There is just something about the alcohol that really brings out the flavor of the fruit. Strawberries that turned a bit sour during cooking are suddenly brought back to life with the addition of red wine.  Amaretto brings a sweetness to cherries, making them taste like they were just plucked off the tree.  And peaches taste richer and well-rounded with a little white wine thrown in.

Due to some miscalculations and more bruised fruit than I had anticipated, I currently have approximately 30 jars of this jam in storage.  Friends and family, I hope you’re ready for some peach jam in your holiday packages this year.

Peach Jam 2

Wine-Spiked Peach Jam

Yield: 5 to 6 half-pint jars


  • 3 pounds peaches
  • 3 1/2 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 cup dry white wine
  • 1 package (6 tablespoons) pectin


  1. Wash, pit and chop the peaches into bite-sized pieces.  Gently mix with the sugar and lemon juice in a large nonreactive bowl. Cover the bowl with a piece of parchment paper or aluminum foil and refrigerate overnight.
  2. The next morning, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.
  3. Puree the peaches and pour them into a colander set over a large bowl. Move the collected juice to a large stockpot and bring to a boil over medium heat. Cook, stirring occasionally, until the juice is 212F on a candy thermometer.
  4. Add the peaches, white wine and pectin to the stockpot. Simmer, stirring often, until the temperature is 220F.
  5. Savvy Tip: The jam will still seem very liquidy at this point, but it will firm up as it cools.
  6. Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
  7. Fill the jars up to 1/2” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.


    • Julie @savvyeats says

      The wine is actually pretty subtle, but that doesn’t make it any less delicious!

      • Beth C. says

        I don’t know if you will see this, but I’m interested in doing this recipe, but using Triple Sec instead of wine. Thoughts?

        • Julie says

          I haven’t tested it myself, so I can’t say for sure. I suspect it would be okay, but without testing it myself, I can’t guarantee that or necessarily recommend it. Proceed at your own risk! 🙂

          • Eileen Garbett says

            I added 2 cups sweet white wine with 1/2 cup raw sugar with the same recipe and it taste great!
            It’s my first time trying this recipe and I like it!

          • says

            Sounds tasty! I can’t guarantee the safety of it, as I haven’t tested the jam with a higher proportion of wine, so proceed at your own risk. 🙂

    • Julie @savvyeats says

      I didn’t, but if you don’t like the texture of cooked peels, you certainly could!

  1. says

    So,we puree the peaches,put them in a colander,the juice that drips into the bowl – we boil it first,and then introduce the pulp left in the colander.
    Have I got it right?

  2. David says

    As do most, to fit the situation, I slightly modified.
    After the puree, to the strained liquid, I added about one eight of a teaspoon of fine ground cardamom.
    The recipe suggest leaving the jars undisturbed after lidded and boiled. I found the residuals of my puree lined the top layer. Not wanting this in the final product, I inverted the jars after about 3 hours of cooling. That way, there was an equal distribution of solids in the mixture. In the basic recipe it calls for a dry white wine. I had none. But did have a nice pinot. I substituted with such
    I have been making peach jams/preserves for many years. And even though I did go off the prescribed recipe a bit, my final product was KILLER. The best peach preserves I have ever made. But it is all a matter of taste. … DT

    • says

      Hmm, I don’t know that I’d recommend it. Strawberries and peaches have such different acidity levels, and I haven’t tested it with strawberries, so I don’t know if it would be safe.