This time of year I love visiting the Farmer’s Markets and getting local fresh produce. I’ll enjoy the summer peaches all year long with this batch of Spiced Peach Jam.
To begin, wash and blanch 18 medium peaches.
To blanch the peaches, score the bottom of each peach with an “X” using a sharp knife. Bring a large pot of water to a gentle boil. Lower the peaches a few at a time into the water and cook for 2-3 minutes.
Scoop the peaches out and immediately place them in ice water to stop the cooking process.
The skins of the peaches will easily peel right off.
Cut each peach in half and remove the pit. I, then, cut the peaches into 1 1/2 inch chunks and place them in a large non-aluminum pot.
Be sure to pour any juice from the peeled peaches into the pot as well.
Place a cinnamon stick (mine is broken in half) and 1 1/2 teaspoon of whole cloves in a muslin spice bag, or wrap them in cheese cloth that is tied shut with kitchen twine. Place them in the pot with the peaches. Add 1/2 cup of water and 1/4 c lemon juice, then bring the peaches to a boil. Reduce the heat and cook over medium heat for 10 minutes.
Meanwhile get your sterilized jars, lids, and rings ready.
After 10 minutes of cooking, remove the spice bag and discard. With a potato masher, crush the cooked peaches in the pot. Add in 6 cups of sugar. Bring the mixture back to a rolling boil and cook for 15-20 minutes or until the mixture thickens and comes to a gelling point. (Spoon some out and blow on it to cool. Let it drip into a small dish. If it runs off like water, it isn’t ready. If it slides off together in a clump, it is time.)
While it is cooking, prepare your canning tools – ladle, tongs, funnel, etc. Remember, everything should be clean and sterile.
When the jam is ready, scoop off any “foam” that has gathered on top and discard it.
Ladle the hot jam into hot jars, leaving 1/4 inch of space from the top of the jars. Wipe any drips from the edges with a damp cloth. Cover with a hot lid and ring.
Place the jars in your canner. To keep my jars from falling over, I take up the rest of the space with an empty jar. Lower the jars down into the boiling water and let them boil for 10 minutes for half-pint jars, 15 minutes for pint jars.
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation
While keeping the jars level, carefully remove them with tongs and place them in your counter, lined with a folded kitchen towel. Make sure there are no drafts in this part of your kitchen. Almost instantly, you will hear the “ping!” of success! …the sound of your jars sealing.
Now, leave the jars alone for 24 hours to cool completely. Store them in a cool, dark place.
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