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 cans (15oz) California Cling Peaches, any cut, drained.
  • 1/3 cup Sugar
  • ¼ cup Corn Starch
  • Pinch of salt

Your favorite Peanut Butter & 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. Boil 3 minutes while whisking. Remove from heat & cool.
  2. Fill jam jars. Making sure the jam is cooled completely before sealing with a tight-fitting lid. Store jam in refrigerator.

To assemble

Slather peanut butter on one slice of bread & Peach Jam on another.

Top meets bottom, then slice in half.

For a smoother jam you can puree finished jam in a food processor. Toasting the bread makes for an extra crunch. Jam keeps for up to three weeks in refrigerator. Can be frozen.