Spiced Peach Jam

Stephanie in Pittsburgh's Note:

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 4 8-oz. j ...

• 1 cinnamon stick
• 3 tablespoons lemon juice
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 3 cups sugar
• 2 1/2 lbs peaches, peeled and chopped (about 6 cups)

Directions:

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.

Reviews

[Trista NY]

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.

[Nicest of the damned]

This jam is just heavenly. Subbed mulling spices as it was what I had on hand at the time. I was afraid the spices would overwhelm the flavor, but it so enhanced it that now I don't know if I can give this out as gifts like I had planned!

[Cat Berner]

I made this jam a few months ago, and now I'm kicking myself for not making more than one small batch because this makes the best jam I've ever had, hands down. I like that the recipe doesn't use pectin since I much prefer the consistency of jams made without it. Next summer when peach season rolls around I will definitely be pulling out this recipe again.