Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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For the Jam:

  • 4 (15 oz) cans California Cling Peaches, any cut, strained

  • ⅓ cup sugar

  • ¼ cup corn starch

  • Pinch of salt

Your favorite peanut butter and artisan bread, sliced


  1. In a medium saucepan place all jam ingredients and simmer while mashing with a potato masher until all corn starch is dissolved. Cook 3 minutes while whisking. Remove from heat and cool.

  2. Fill jam jars, making sure the jam is cooled completely before sealing with a tight-fitting lid. Store jam in the refrigerator.

To Assemble:

  1. Slather peanut butter on one slice of bread and peach jam on another.

  2. Top meets bottom, then slice in half.


  • For a smoother jam you can purée finished jam in a food processor.

  • Toasting the bread makes for an extra crunch.

  • Jam keeps for up to three weeks in the refrigerator.

  • Jam can be frozen.