For this summery batch of homemade jam, dried peaches are reconstituted and puréed, then added to a pan with fresh peaches, sugar, salt, and lemon juice and boiled down into a thick ambrosia. Using dried peaches lends an extra hit of intense fruit flavor and produces a jam that is perfect for filling this Double-Crusted Jam Tart.

Martha Stewart Living, July/August 2021


Credit: Paola + Murray

Recipe Summary

15 mins
2 hrs 35 mins
Makes about 2 cups


Ingredient Checklist


Instructions Checklist
  • Place a few small plates in the freezer. Place dried peaches in a small bowl; add boiling water and let stand until plump, about 20 minutes. Drain, reserving liquid. Blend reconstituted peaches and 2 tablespoons liquid in a small food processor (or with an immersion blender) until smooth; if necessary, add more liquid, 1 tablespoon at a time, until you have a smooth purée.

  • In a heavy saucepan, stir together fresh peaches, dried-peach purée, sugar, lemon juice, and salt. Bring to a boil over medium-high heat, stirring and mashing lightly with a potato masher until sugar has dissolved. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.

  • Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then nudge edge of jam with a finger. If jam is too thin and spreads, return it to a boil, re-testing with plates in freezer every minute, until it doesn't.

  • Transfer hot jam into clean jars; let cool completely. Cover and refrigerate until ready to use, up to 2 weeks.