Featured in the “sugar” section of San Antonio chef Steve McHugh’s cookbook Cured, McHugh utilizes the sweet potential of almost-overripe fruit to create the most flavorful peach jam possible. “All jams can be strained through a fine-mesh strainer if you prefer your jams without pulp,” suggests McHugh.
recipe 
yields
Makes 1 quart
2½ pounds (6-7) very ripe peaches
1½ cups sugar
3 tablespoons lemon juice
ingredients
steps
Pro tip: Cookbook Club members can find the recipe for McHugh’s Mix-and-Match Jam Cocktail at thelocalpalate.com
- Halve peaches, remove pits, and cut halves into four wedges. In a large mixing bowl, combine peaches and sugar and let sit at room temperature for 4 hours. Stir every hour or so.
- For a chunkier jam, mash mixture with a potato masher; for smoother jam, process in a blender or food processor.
- Transfer peach mixture to a heavy pot and add lemon juice. Cook over medium-low heat, stirring frequently, until jam is thick and most of the liquid has evaporated, about 25 minutes. You’ll know your jam is done when you drag a wooden spoon across the bottom of the pot and the trail remains clear for several seconds. Let cool completely. Keep peach jam in the refrigerator for up to a month or follow traditional canning instructions to make jam shelf stable.
Date Published: 07.22.25
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- Recipe by Steve McHugh
