Peach Cobbler Jam

Sweet peaches, warm spices, vanilla, and buttery shortbread come together in this Peach Cobbler Jam. Layered to mimic a classic peach cobbler, it's delicious on toast, biscuits, cheeseboards, and ice cream.

Course Condiments

Cuisine American

Keyword Condiment

Prep Time 5

Cook Time 40

Total Time 45

Servings x 300ml Jar

Calories 74kcal

Author Kate Freebairn

Equipment

Medium Heavy Based Saucepan
Mesh Strainer
Stainless Steel Ladle
Glass Jar For Storage (I've used a 300ml jar)
Rolling Pin or heavy object to crush shortbread

Ingredients

670 g Peaches (roughly 7 peaches, diced into ½-inch pieces, leave the skins on)
130 g Light Brown Sugar
120 g Water
20 g Lemon Juice (about half a lemon)
2 g Cinnamon (½ tsp)
2 g Nutmeg (½ tsp)
1 g Salt (¼ tsp)
5 g Vanilla Paste
15 g Butter
5-8 Shortbread Cookies

Instructions

Add the peaches, brown sugar, water, lemon juice, cinnamon, nutmeg, salt and vanilla bean paste to a medium saucepan. Cook over medium-high heat for 15 minutes until the mixture is bubbling rapidly, stirring occasionally.
Reduce the heat to medium and continue cooking for another 15 minutes. As the peaches soften, use the back of your spoon to help break them down if needed. If the mixture becomes too thick or starts sticking to the bottom of the pan, add extra water one tablespoon at a time while it continues to cook.
After the second 15 minutes of cooking, remove the pot from the heat and allow the jam to sit for 5 minutes. Stir in the butter until fully melted.
Place a mesh strainer over a clean bowl. Carefully ladle the jam into the strainer and use the back of a spoon or ladle to gently press it through. Continue working the jam through the strainer for around 5 minutes until only the peach skins remain behind. The strained jam should be thick and smooth with very little texture remaining.
If the jam still seems a little loose, return it to the saucepan and cook over medium-high heat for another 5 minutes.
Allow the jam to cool completely to room temperature. Place the shortbread cookies into a zip-top bag and gently crush them using a rolling pin, mortar and pestle or wine bottle until they resemble coarse sand.
To assemble the cobbler jam, spoon a layer of peach jam into the bottom of a clean jar, followed by a thin layer of crushed cookies. Continue alternating layers until the jar is full. Keep the cookie layers fairly thin, just enough to create a cobbler-style effect between the layers of jam. Seal the jar and store in the refrigerator.

Notes

670g was the weight of my cut peaches. The weight whole was 920g.
If your peaches are very ripe, the jam may cook down more quickly.
The jam will continue to thicken as it cools.
For a smoother finish, take your time pressing the jam through the strainer.
Store assembled peach cobbler jam in the refrigerator for up to 10 days.
If you'd like a longer storage time, keep the peach jam and crushed cookies separate. The peach jam can be stored in the refrigerator for up to 3 weeks and layered with the cookies just before serving.

Nutrition