- 6 ripe local peaches , peeled and diced
- 1 cup red onion , diced
- 2 cloves garlic , minced
- 1 small bunch of fresh thyme , picked from stems and chopped
- 1/4 cup honey
- 1 cup Jackson-Triggs Sauvignon Blanc
- 1 cup water
- 2 limes , juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons corn starch
- 2 tablespoons cold water
Makes roughly 6 cups of jam.
Place a medium sauce pot over medium heat and add in 2 tbsp. of olive oil.
When the pot is hot, add the onions and garlic. Cook while stirring until tender (roughly 3 to 5 minutes).
Add in peaches, honey, Sauvignon Blanc and water.
Gently simmer for 15 minutes or until the peaches are just tender.
Mix together the corn starch and cold water.
Whisk in lime juice, chopped thyme and corn starch mixture.
Continue to simmer for an additional 5 minutes.
Season with salt and pepper.