With the San Joaquin Valley growing the lion’s share of the nation’s peaches, we’ve got access to some of the best fruit around. Our go-to? Yellow freestone peaches—sweet, juicy, and easy to work with. Their natural flavor is so rich, they hardly need any help. That said… molasses definitely brings something special to the party. This rustic jam is packed with big chunks of peach and a bold molasses note that adds just the right amount of depth. It’s sweet, earthy, and southern-inspired—perfect on biscuits, spooned over vanilla ice cream, or used as a glaze for grilled pork or beef. We make it with fresh-picked peaches, pure cane sugar, rich molasses, and a touch of citrus pectin to bring it all together. And if you’re wondering whether we’ve thought about adding bourbon to the mix… oh, it’s on the way.
