Directions:
- Place peaches in a large stockpot of boiling water; cook 1 minute. Drain and plunge peaches into ice water; drain. Peel peaches; coarsely chop.
- Combine chopped peaches, sugar, and remaining ingredients in a large, heavy stockpot; bring to a boil, stirring occasionally. Reduce heat, and simmer until slightly thick and reduced to 6 cups (about 45 minutes), skimming the foam from surface of mixture occasionally. Cool; discard basil. Pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill.
- Note: Refrigerate jam in an airtight container for up to three weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.86 Kcal (2256 kJ) | ||
| Calories from fat | 122.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.65g | 21% | |
|---|---|---|---|
| Sodium | 688.9mg | 29% | |
| Potassium | 454.86mg | 10% | |
| Total Carbs | 110.31g | 37% | |
| Sugars | 103.65g | 415% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 2.39g | 5% | |
| Vitamin C | 20.6mg | 34% | |
| Iron | 0.1mg | 1% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 93.29 Kcal (391 kJ) | ||
| Calories from fat | 21.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 21% | |
|---|---|---|---|
| Sodium | 119.27mg | 29% | |
| Potassium | 78.75mg | 10% | |
| Total Carbs | 19.1g | 37% | |
| Sugars | 17.94g | 415% | |
| Dietary Fiber | 0.8g | 18% | |
| Protein | 0.41g | 5% | |
| Vitamin C | 3.6mg | 34% | |
| Calcium | 4.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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