Total Time
Prep 20 mins
Cook 30 mins

This recipe is by Janice Cole from Cooking Pleasures magazine. The peaches are accented with the sweet spices of cinnamon, cardamon, and nutmeg, creating a rich spread.

Ingredients Nutrition


  1. Place all ingredients in a heavy large pot; stir to combine. Bring to a rolling boil over medium-high heat. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil.
  2. While the mixture boils, mash fruit with a potato masher to desired consistency. Boil an additional 5 to 10 minutes, stirring frequently, or until slightly thickened (you'll see the bottom of the pot when stirring) and set.** (Temperature should be about 221 F.) Remove from heat; remove cinnamon stick.
  3. Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refigerated or up to 6 months ahead and frozen.) To store at room temperature, immediately process in a boiling water bath for 5 five minutes.
  4. Tips: * To peel peaches, drop peaches into larg pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use a knife to peel away skins.
  5. ** To test jam, before you begin cooking, place a small plate into the freezer to chill. When jam begins to thicken slightly, place a small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly set and will not run on plate. If jam is too liquid, cook an addition 1 to 2 minutes before testing again.
Most Helpful

Double everything but the cardamom, add a star anise or two into the pot (remove before placing into jars), and follow directions otherwise. Usually results in 8 half-pints that my friends and family actually ask if I'll be making again as peach season approaches.

5 5

"I doubled the recipe and made 8 half pints and it is delicious! I reduced the sugar a little and added 1/4 t. of cloves as suggested by other reviews. I will definitely make this jam again!"

Made 16 pints of this jam today and it is delicious. Instead of ground cardamom, I used whole smashed cardamom (removing the pods before canning) and it came out great! I also added a split vanilla bean per batch :) I will definitely be making this again.