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Peach jam recipe from Culzean

An open glass jar of peach jam sits on a wooden table, with a sprig of rosemary tucked in the hinged lid. Behind the jar is a plate of fruit scones.
Peach jam, made from the Culzean recipe
Have a go at making some peach jam this summer, using our delicious recipe from Culzean.

Built in the 18th century, the walled garden at Culzean is one of the largest in Scotland. It consists of two sections divided by a spine wall – the pleasure garden and the kitchen garden, which supplies fruit and vegetables to the castle’s café.

This was once one of the most innovative gardens in Scotland, pushing horticultural boundaries. Gardeners here cultivated peaches, nectarines and apricots for Sir John Kennedy as early as 1730.

A peach tree grows inside a glasshouse.
The peach house at Culzean

Our Head Chef Scott was inspired to create this recipe for peach jam after attending a gin tasting in London. He tried a cocktail made with peach and rosemary gin and loved this combination of flavours.

Scott’s peach jam is served in the café from late July alongside afternoon teas, until all the peaches are gone!


  • 600g of fresh peaches
  • 1 lemon, zest and juice
  • 400g sugar
  • A couple of sprigs of rosemary

1. Wash the peaches and remove the stones.

2. Cut the peaches up into 6/8 small pieces.

3. Put them in a large saucepan at a medium heat with the zest and juice of the lemon.

4. Bring to a simmer until the peaches start to soften.

5. Add rosemary and sugar, and reduce the heat to low until the sugar is dissolved.

6. Bring the heat to medium high, stirring so the jam doesn’t catch.

7. Using a thermometer, cook the jam until the temperature reaches 105C.

8. Let it cool for 20 minutes and then spoon the jam into sterilised jars.

9. Seal the lids and store in a cold and dark place until you’re ready to enjoy it.

Our cafés and tearooms