Spiced Peach Jam

Prep Time45

Cook Time40

Additional Time12

Total Time1 25

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

6 lb fresh peaches about 18 medium peaches
1 cinnamon stick
1 ½ teaspoon whole cloves
½ c water
¼ c lemon juice
6 c sugar

Instructions

To begin, wash and remove the skins from the peaches.
To do so, you will 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. 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 a well.
Place the cinnamon stick and 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 the 1/2 cup of water and the lemon juice then bring the peaches to a boil. Reduce the heat and cook over medium heat for 10 minutes.
Meanwhile prepare your jars and canning supplies.
After the peaches have cooked, remove the spice bag and discard. With a potato masher, crush the cooked peaches in the pot.
Add in the 6 cups of sugar. Bring the mixture back to a rolling boil and cook for 15-20 minutes or until the mixture thickens. (Spoon some out onto a spoon or dish that you had in the freezer. If it runs across it like water, keep cooking. If it is nice and thick, it is ready!)
When the jam is ready, scoop off any “foam” that has gathered on top and discard it.
Fill hot jars with hot jam leaving 1/4 inch head space. Remove any air bubbles by sliding a bubble tool around the jar. Then, wipe the rims clean with a damp cloth that is dipped in white vinegar. Place a lid and ring on the jar, finger tight.
Place the jars in your canner and process for 10 minutes for half pints, 15 minutes for pints. SEE NOTE in the recipe post about adjusting the processing time for your elevation.
When the jars are done processing, transfer them to a lined surface in a draft-free location.
Allow the jars to sit undisturbed for 12-24 hours.
The next day remove the rings, test the seals, label the jars, and store in your pantry.
If any jar did not seal, place it in the refrigerator to use right away.
Enjoy.

See This Recipe:

https://cosmopolitancornbread.com/spiced-peach-jam/

Nutrition