Peach Pepper and Ginger Jam

Makes 1 medium sized jar
by Tenina Holder

The vibrant colour of this jam comes from including the skins in the cooking process. I do love a good slather of jam (on top of a slab of butter, on top of a lovely slice of sourdough toast). Don’t be afraid of the peppercorns, and if you can not get peaches, use some dried ones, though the colour will be a little different. There is something very satisfying about a row of jam jars, filled and fragrant with the hard work of your own doing. (Well, and with a little help from Thermie!) Enjoy the process, then please take a picture and put it on Instagram with the hashtag #thermomixtress, so I can see the fruits of your labours.


  • 500 g yellow peaches, quartered and pitted
  • A few coloured peppercorns
  • Very small piece of ginger
  • 230 g sugar
  • 20 g honey



Place all ingredients into TM bowl and chop 3 sec/speed 6.


Cook 60 min/100°C/speed 1 MC off and with the simmering basket on top of the bowl to prevent spattering.


Check consistency by placing a drop of jam on a cold china plate. If it wrinkles when pushed it is ready.


Add more cooking time if required.


Pour into hot glass jars and seal.

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