Vineyard Peach Jam with Crème de Cassis (Blackcurrant Liqueur)

Would you ever guess the above jam is made with peaches? Its original hue is due to the vineyard peach, the last Summer fruit in France. Its season starts in August, but stretches towards at least mid-September. I say “in France” because I have never seen vineyard peach in Switzerland and always go to buy it on French markets. I also have no idea if this variety grows in the rest of the world. I have already written about the vineyard peach here when I posted an Upside-Down Vineyard Peach Tart recipe. For those who haven’t read it, a quick summary. Vineyard peach is an old variety existing since the  XVIIth century. Since it was very sensitive to mildew, a fungus particularly dangerous to the vines, vineyard owners planted these fruit trees next to the vineyards to alert them from the future attack of the precious vines. They acted like an alarm system warning against this terrible vine disease, hence the name “pêche de vigne” (vineyard peach). No one has fiddled genetically with this fruit, so it still keeps its unattractive greyish skin and uncompromising slightly tart but definitely sweet taste. It also has a very strong wonderful aroma. Here is a vineyard peach slice:

Last year I made many vineyard peach jams, most with gin, which is also an excellent pairing for any other peach. The jams had also this beautiful deep red-pink colour. This year I wanted to experiment with crème de cassis, a French blackcurrant liqueur, traditionally made in Dijon (the same city is very famous for its mustard). I added more of this liqueur than I usually do with other alcohols and I think the resulting jam was even better than my last year’s gin version. I am planning to try other peach varieties jams also with crème de cassis, but this would have to wait for next year unfortunately…

My peaches didn’t really look organic, so I haven’t tried making Peach Peel Butter, but I can imagine its colour would be extraordinary.

Preparation: about 1 hours + processing


1 kg vineyard peaches weighed without stones and peel

400g sugar (or more if the peaches are not very ripe)

juice from 1 lemon

40g pectin in powder (not necessary if you like a runny jam or if you cook it long enough to be dense)

200 – 300 ml crème de cassis

Put the peaches in boiling water for two minutes. Take them away with a slotted spoon and place immediately in cold water. After a couple of minutes the peel will come off easily with fingers. (If the peaches are organic, you can always use the peel to make Peach Peel Butter)

Remove the stones and cut the fruit into small pieces (do not throw away the juice!). Weigh it.

Put the fruit, the lemon juice and a couple of tablespoons of water into a non reactive pan and cook on a rather high heat until the peaches become soft. Stir it often and watch the pan constantly (if there is not enough liquid they will burn). Add the sugar and simmer on a low heat for ten more minutes.

Add the pectin and more sugar if the jam is not sweet enough, stir it and cook for another ten minutes. Put aside.

At the end, before filling the jars, pour the crème de cassis and stir the jam once more.

Spoon hot jam into sterilised jars, cover with lids.

Leave the jars to cool.

Place the cool jars into a big pan, cover up with hot – but not boiling- water to the level just below the lid. Bring to boil and keep on a very low heat, in simmering water, for around 20 minutes.
Stick on self-adhesive labels, write the name of the jam and don’t forget to mark the date.

NOTE: For the readers who live in the USA, the USDA-approved canning method is different. You can find it described here:

Vineyard Peach Jam with Crème de Cassis on Punk Domestics

40 Replies to “Vineyard Peach Jam with Crème de Cassis (Blackcurrant Liqueur)”

  1. The adition of alcohol to your jam sounds divine actually! I can imagine how the blackcurrant and bineyard peach flavours dance together in this jam… Gin and peach sounds great too – perfect as a cocktail too I bet!

  2. I would most certainly guess the jam was made with peaches, and I would even guess it was made with vineyard peaches – your blog title says so:)

    It sounds very interesting that vineyard peach trees act like an early alarm system. Its amazing how nature works. I have never heard of vineyard peach – I just know peaches!

    And the title “Vineyard Peach Jam with Crème de Cassis” – sounds attractive and sexy!

    1. Thank you, Mr. Three-Cookies! I would have never thought this title might sound sexy and/or attractive 😉
      You are right… If I wanted to surprise anyone, I should have left the title blank or put something like “Mysterious Fruit Jam”. I know that nowadays many people have vineyard peach trees even when they don’t have vineyards, but it’s probably more widespread in wine-producing regions in France.

  3. Haha, I’ve never seen such peaches in France either, although I want to seek them out and try them now. Beautiful sounding recipe – just look at that colour too. I just want to take a big spoonful and smother it all over some bread and butter…. mmm

    Thanks for the little history lesson about the peaches too – really interesting to hear about little factoids like this.

    Thanks for sharing!

    1. Thank you, Charles. If you want to try these peaches, you must hurry up! The season will soon be over! (Although I was surprised to see them even in my French supermarket last week!)

  4. Interesting information, Sissi. I never knew peaches came in such a beautiful color! Reminds me of blood oranges. I want that jam…. pleez?

    1. Thank you, Ping. It’s true they could be compared to blood oranges! It’s a pity you live so far 🙁 I would give you a jar with pleasure!

    1. Thank you, Rosa! I have just checked what Zopf means 😉 In my city it’s called only “tresse”. I love it, but have never made it at home.

  5. Your jam looks so pretty Sissi. We don’t come across vineyard peaches frequently in Canada – ha-ha! – but this recipe sounds divine and if we get our act together to travel to France this summer, I will definitely be keeping my eyes open…I love crème de cassis…mmm….

    1. Thank you, Kelly. On the other hand you have ice wine… I have heard it’s delicious. I love adding crème de cassis everywhere, but after my recent tasting session of black currant home-made vodka, I think I will abandon crème de cassis 😉

    1. Thank you, Beth Michelle. Some people taste it and think it’s made of soft small berries, but mixed with some other fruits.

  6. Vineyard Peach? I have never heard of it, and after reading your post, I’ve decided to look it up. Are these the flattened looking peaches? At Texas we called them Donut Peach I believe, since they look like cute little donuts! Never tasted one before, because I am more drawn to the big juicy round ones, though your Jam has liqueur in it, so I am sure it’s heavenly!

  7. Ah…pêche de vigne (as the French say). Beautiful recipe!
    I would just add that, in my view, hard liquors like gin quite often ruin a good jam. If you really want to add some, you better follow the rule: handle with care! So I very much like the idea to use crème de cassis. Less dominant, richer, better than Cognac or Whisky or all the other stuff…
    And, as always: outstanding pictures! Thank you, Sissi.

    1. Thank you so much, Ullrich. I often add 50-100 ml gin to my peach jams (it depends on the peach aroma and quality, the better they are less gin I add) and I find the taste more elegant and a bit tangy. I have put more crème de cassis here because it’s mellow and fruity…

  8. That’s the prettiest peach jam I’ve ever seen. It all starts with the fruit! I love the color and it looks downright silky.

  9. Pêche de vigne! I wish I could get hold of a tray. I love white peaches but these guys are a special variety. During former holidays in august in france I ate lots and lots of them – and nothing much else :-).
    Very nice jam!

  10. Very interesting story behind Vineyard Peach. Not sure if we have such thing in the US but I didn’t think this peach looks pretty in its own way. I also don’t know blackcurrant – I think I’m missing too much of good stuff, don’t I? I think you should have a preserves tasting party. It must be so fun tasting all of your preserves you made this summer. I’m really impressed Sissi. One day I want to take a lesson from you… only if we live closer! 🙁

    1. Thank you, Nami! Vineyard peach (before you open it) looks sometimes very unattractive… Someone told me black currants were forbidden in certain states, so maybe you live in one of these? I have had a small glass of my black currant vodka yesterday. I don’t have words to describe how good it is! It would be great if we lived closer…

  11. I have never seen such a gorgeous looking peach…It looked like some sort of a berry to me…the colour of the jam is even more beautiful…really lovely…I have never seen this kind of a peach here at all….am still looking for damsoms as well….do you fancy having a preserve/ jam tasting party and all we’ll need with that would be someone to make for us nice fresh bread….how exciting the event would be…if you plan to organise one, I promise I’ll be there….

    1. Thank you, Shilpa! The preserve party is an excellent idea! It would be very exciting. If I organise it, I count on you 🙂

    1. Thank you, Kankana. I don’t really like bread and jam, but I love putting it in cakes, cookies, biscuits and tarts.

  12. Never heard of Vineyard peaches…so interesting, especially with creme the cassis…so informative…would be so yummie on a toast 🙂
    Hope you are having a fantastic week Sissi!

  13. Wow this jam look delicious!!!
    I have never seen vineyard peach, thanks for sharing this with us…

    P.S Thanks Sissi for your kind words, my blog is up.
    Thanks so much dear once again, it meant alot.

    1. Thank you, Jessica. I add gin very often to my jams. I think it’s very versatile and somehow boosts the taste.

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