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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  • 2 (15 oz) cans chunks California Cling Peaches, strained

  • ¼ cup brown sugar

  • 2 tsp cornstarch

  • ⅛ tsp salt

  • 1 serrano chili pepper, thinly sliced (optional)


  1. In a medium saucepan over medium heat, mix and simmer the first 4 ingredients.

  2. While it’s simmering, use a potato masher to make a jam. Add thin serrano pepper slices (optional).

  3. Once the cornstarch has dissolved and the jam has thickened, remove from heat and let cool.

Makes about 2 cups of jam


Use our Spiced Up Cling Peach Jam to bring some sweet heat to your favorite bottled BBQ sauce!