Cookies

We use necessary cookies to make our site work. We'd also like to set optional analytics cookies to help us improve it. We won't set optional cookies unless you enable them or accept our recommended settings. Using this tool will set a cookie on your device to remember your preferences.

Options
Necessary cookies enable core functionality on our website. You may disable these by changing your browser settings, but this may affect how the website functions.
We use marketing cookies to personalise your visit to our website and show you tailored advertising based on your likes and interests.
We use analytics cookies to monitor visitor behaviour patterns and improve our website performance.

Your preferences have been set. If you wish to change your preferences, you may do so on our cookies page.

Search My Trust
Join now
Join
Close

Looking for places? Use our place search to find them by name, town or postcode.

See all stories

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!

Recipe

  • 600g of fresh peaches
  • 1 lemon, zest and juice
  • 400g sugar
  • A couple of sprigs of rosemary
A man in a white chef's top and navy apron picks peaches from a tree in a glasshouse.

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.

A crate of freshly picked peaches sits beside a sink in a kitchen. A bowl of discarded peaches sits behind the sink. In the foreground is a bowl of sliced and de-stoned peaches. A large pan of sliced peaches simmer on a hob. The peaches are covered in sugary water with some sprigs of rosemary.

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.

Open glass jars of peach jam sit on a kitchen work surface. 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.

Our cafés and tearooms

Explore
>

Featured Places

Looking towards Culzean Castle, with the Fountain Court garden in the foreground.
Place

Culzean Castle

Robert Adam’s cliff-top masterpiece rises above a world of woods, beaches, secret follies and play parks

Ayrshire & Arran

Read next

A bowl of mussels is displayed on a cafe table by the window. A small bottle of cider and a little finger bowl also stand on the table.

Recipe: mussels inspired by Culzean

Our Head Chef at Culzean, Scott Murdoch, has created a dish inspired by the land and sea of the country park.

A black and white photograph of Culzean Castle, taken from the garden in front. There are trees in the foreground and the walls of the court are covered in ivy.

A history of the productive garden at Culzean

The productive garden at Culzean has a long and interesting past. Here we look at the history of the walled garden, with a focus on the 19th century.

Looking towards Culzean Castle, with the Fountain Court garden in the foreground.

Why we love Culzean

Hear from some of our team and visitors why they think Culzean Castle & Country Park is such a special place.

A view of Castle Fraser, seen with the courtyard in front. It is surrounded by parkland with tall trees dotted about.

Scottish castle holidays

Banish sleepless knights (!) and enjoy a relaxing stay in some of the National Trust for Scotland’s historic castles.

Read more stories on

Back to top