As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Home » Recipes » The Pantry » Canning or Preserves » Spiced Peach Jam

Spiced Peach Jam

This time of year I love visiting the Farmer’s Markets and getting fresh, local produce. I’ll enjoy the summer peaches all year long with this batch of Spiced Peach Jam.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

To begin, wash and blanch 18 medium peaches.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

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.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

Scoop the peaches out and immediately place them in ice water to stop the cooking process.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

The skins of the peaches will easily peel right off.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

Cut each peach in half and remove the pit. I then cut the peaches into 1 1/2 chunks and place them in a large pot – non-aluminum.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

Be sure to pour any juice from the peeled peaches into the pot a well.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

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 bring the peaches to a boil. Reduce the heat and cook over medium heat for 10 minutes.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

Meanwhile get your sterilized jars, lids and rings ready.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

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 will 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.)

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

While it is cooking, prepare your canning tools – ladle, tongs, funnel, etc. Remember, everything should be clean and sterile.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

When the jam is ready, scoop off any “foam” that has gathered on top and discard it.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

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.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

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.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

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. (click the image below to see a demonstration)

Now, leave the jars alone for 24 hours to cool completely. Store them in a cool, dark place.

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

 

Spiced Peach Jam

Spiced Peach Jam

Yield: about 4 pints
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes

Enjoy summer peaches all year long with this batch of Spiced Peach Jam.

Ingredients

  • 18 medium peaches
  • 1 cinnamon stick
  • 1 1/2 tsp whole cloves
  • 1/2 c water
  • 6 c sugar

Instructions

  1. To begin, wash and blanch 18 medium peaches.
  2. 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.
  3. Scoop the peaches out and immediately place them in ice water to stop the cooking process.
  4. The skins of the peaches will easily peel right off.
  5. Cut each peach in half and remove the pit. I then cut the peaches into 1 1/2 chunks and place them in a large pot – non-aluminum.
  6. Be sure to pour any juice from the peeled peaches into the pot a well.
  7. 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 bring the peaches to a boil. Reduce the heat and cook over medium heat for 10 minutes.
  8. Meanwhile get your sterilized jars, lids and rings ready.
  9. 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 will 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.)
  10. While it is cooking, prepare your canning tools – ladle, tongs, funnel, etc. Remember, everything should be clean and sterile.
  11. When the jam is ready, scoop off any “foam” that has gathered on top and discard it.
  12. 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.
  13. 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.
  14. 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.
  15. Now, leave the jars alone for 24 hours to cool completely. Store them in a cool, dark place.
Preserve the Harvest with this Spiced Peach Jam from Cosmopolitan Cornbread

13 thoughts on “Spiced Peach Jam”

    • Thank you Phillip! I started canning about 9 years ago and I love it. One year I lived near an amazing wild blackberry patch. I brought home 12 gallons of berries that summer. I was a canning, freezing blackberry fool! :)

      Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.