Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Classic Homemade Peach Jam (Sweet, Bright & Perfectly Spreadable)

Sarah Smith
Nov 17, 2025
2 min read

Updated: Dec 23, 2025

Jar of peach jam labeled "Homemade Peach," surrounded by peach slices, toast, and a lemon wedge on a wooden board in a cozy kitchen.

This homemade Peach Jam is sweet, bright, and bursting with fresh peach flavor. It’s incredibly easy to make and tastes amazing on Southern Style Biscuits, Classic French Toast, fluffy pancakes, or warm Amish White Bread.

Recipe Card

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 3 cups

Ingredients

4 cups fresh peaches, peeled & diced
2 cups granulated sugar
2 tablespoons lemon juice
1 teaspoon vanilla (optional)

Instructions

1. Prep the peaches

Peel and dice fresh peaches into small pieces.

2. Combine ingredients

Add peaches, sugar, and lemon juice to a saucepan. Stir well.

3. Cook the jam

Bring to a boil, then reduce the heat and simmer 20–25 minutes, stirring occasionally, until thickened.

4. Optional

Mash lightly for a smoother jam or leave chunky.

5. Cool & store

Let cool, then store in jars up to 2–3 weeks in the fridge.

Conclusion

This Classic Peach Jam tastes like summer sunshine in a jar. Spread it over warm toast, Southern Cornbread, or spoon it onto Banana Bread for the perfect cozy breakfast.

FAQ

Q: What are the best peaches for homemade peach jam?

A: Freestone peaches are ideal because they’re naturally sweet and easy to pit. Yellow peaches give the brightest color, while white peaches create a softer, lighter jam.

Q: Do I need to peel the peaches?

A: Yes. Peach skin can be tough and slightly bitter in jam. The easiest method is to blanch peaches in boiling water for 30 seconds, then transfer to ice water — the skins slip right off.

Q: My peach jam turned out runny — how can I fix it?

A: Return it to the pot and simmer longer until it thickens. You can also add ½–1 tablespoon of lemon juice to help activate natural pectin.

Q: Why does peach jam sometimes look cloudy?

A: This can happen from foam or from not skimming during cooking. It’s totally safe to eat and doesn’t affect flavor — just appearance.

Q: Can I use canned or frozen peaches instead of fresh?

A: Yes. Frozen peaches work great—just thaw and drain first. Canned peaches will work in a pinch, but may result in a softer, sweeter jam.

Q: What’s the best way to thicken peach jam without pectin?

A: Cut the peaches into small pieces, simmer longer to reduce moisture, and add lemon juice. Peach skins naturally contain pectin, so a few strips simmered in the pot (then removed) also help with thickening.