Honey Peach Jam

This GAPS-friendly recipe was inspired by the 15 lb box of peaches I got from a stand on the side of the road one day. I was trying to think about some GAPS snack recipes I could make with gelatin, when I saw the sign for PEACHES, I squealed to a stop and pulled out a couple illegal driving moves to get back to where I could grab a big box of them. While I was loading a HUGE box of peaches into my trunk, I smiled and thought, "This is it. I'm making jam."

Although most individuals on the GAPS diet already eat plenty of collagen-rich foods via consumption of broth and gelatinous meats, powdered gelatin is a great way to add nutrition and healing compounds to ordinary foods, all while mixing up your diet and eating little treats. Gelatin is incredible at healing and restoring a healthy gut--and so the more you can eat, the better, even if you are already consuming broth. Gelatin and collagen are absolutely key in healing the gut and sealing the gut lining, but are also helpful in reducing overall inflammation in the body, maintaining healthy skin, balancing hormones, building strong bones and joints, and maintaining a healthy mind. 

This recipe uses powdered gelatin as a way to help thicken the jam a little ("gelatin".... "jell-o".. notice any similarities?) Make sure that the gelatin you use is high quality, however, and comes from a good source (I personally use Great Lakes Gelatin  but there are other brands as well that source their hides from quality, free range cattle). Using gelatin to thicken a product might seem foreign or intimidating at first but is really very simple and the health benefits of supplementing your diet with more collagen-rich foods are well worth it! I was poking around Great Lakes' site the other day and found this list --it's a complete explanation of every amino acid that gelatin contains and what is does in the body and for the body. Very interesting if you have a minute:)

Alright! Not much else to say! This recipe is pretty straightforward so I don't think we'll need many tips or suggestions here! I absolutely LOVE this jam on top of some of the grain-free crackers from my blog. It makes for a great balance of slightly salty and crunchy, with a sweet and smooth topping. Oh it's to die for!!

If you have comments or questions, just leave them below! Enjoy--and try to save some to share;)


GAPS friendly refined sugar free honey peach jam  GAPS diet foods snack dessert

Honey Peach Jam
Author: Amy MoffatPrep time: 20 minChill time:3-4 hoursServings: 4 cups


4 cups fresh peaches, peeled and pitted
1/4 c raw honey
1/3 c water
1 Tbsp gelatin


Place the water in a bowl and sprinkle the gelatin over the water. The gelatin will absorb the water as you simmer the peaches so that it is easier to dissolve into the peach mixture later.
Bring the 4 cups of peaches to a simmer over medium heat, stirring and crushing the peaches with the back of a spoon or a potato masher.
Add the honey and stir until combined.
Simmer for about 10-15 minutes, stirring occasionally, until some liquid has evaporated. The longer you simmer, the thicker your jam will be.
Remove from heat and add the gelatin mixture.
Stir well until the gelatin is completely dissolved.
Pour into glass jars and let it chill in the fridge for 3-4 hours.
When the jam is done, it will have a thick, jelly-like texture.

*for the grain-free cracker recipe and instructions, head over to this blog post

4 Responses to “Honey Peach Jam

  • Can this be jarred?

    • amoffat
      1 year ago

      Hi Donna,

      I can’t say I’ve done much jarring in my life so I’m not sure! I would expect if you could jar other jams, this one would work just the same! The only difference is the type of sweetener and the added gelatin. I wouldn’t think it would be any different for a jarring process:) Hope that helps!

  • Martha
    1 year ago

    How long will it last, provided you don’t eat it, in the fridge? Can this be frozen?

    • amoffat
      1 year ago

      Hi Martha,

      Because this is homemade and doesn’t have any preservatives in it, I would expect it to be good for about a week in the fridge. If you want to store extra, it freezes just fine!

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