Comments on: Wine-Spiked Peach Jam

By: Roberta Downey

Roberta Downey — Mon, 14 Aug 2023 19:47:18 +0000

Yummy! Was taking way too long to come back up to 220° so decided to take it off the heat @ about 215° and pack anyway. Jelled just fine!

beckysue — Sat, 10 Sep 2011 16:47:54 +0000

Delicious! I made two batches; both turned out lovely. The jam is beautiful and really, really good on a biscuit.

twogirls — Mon, 29 Aug 2011 15:40:03 +0000

I really liked the bright flavor of the jam from the wine added to it. I will be making this jam again!

eq4bits — Sun, 28 Aug 2011 20:59:52 +0000

I make this with Merlot https://tastykitchen.com/recipes/canning/peach-merlot-jam/ … next batch I think I’ll try a white, tho probably a Reisling.

pvfrompv — Thu, 11 Aug 2011 15:28:39 +0000

Julie – this jam sounds fabu – I’ll gladly take a couple of jars “off your hands” – you know, just so your cupboards aren’t so overstocked. Pat

culinarycapers — Wed, 10 Aug 2011 22:20:06 +0000

I am going to try this when I make peach jam this fall! I also love the deptch a little booze gives to fruit and veggies…:)