13 Reviews

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.

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TryingTraditional September 20, 2013

"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!"

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kellys05gt September 04, 2012

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.

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Trista NY August 09, 2011

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!

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Nicest of the damned September 07, 2009

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.

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Cat Berner November 18, 2008

Love this recipe! I used a regular sugar pectin package though according to its recipe, and added 2 teaspoons of ginger for a variation. I also made a batch with a package of low sugar pectin, 2 cups of sugar and added 1/4 teaspoon of ground cloves.

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dprestonalden August 31, 2008

I used the same spices, but used it with the standard recipe on the low-sugar pectin box. Fabulous flavors!!! This is a winner.

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Sunny_lady July 05, 2008

made this twice and it is great! be careful with the cardarmon, a little goes a long way!

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nonoise June 29, 2008

lovely, probably the nicest jam I've ever made. thanks

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lrcheney March 11, 2008

I doubled the recipe as I figured if you're going to process four half-pints, you may as well process eight. I decided to throw in a vanilla bean (seeds scraped + skin) to add another exotic flavor to the jam (vanilla + cardamom = teh awesome). Only problem is that the jam came out quite thin. Might have been due to the high altitude (4500 ft) messing with the boiling temperature. It's a common issue for me. However, instead of fretting over the issue, I have simply re-labeled the jars as Vanilla-Cardamom Peach Chutney!

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Tom H. September 11, 2007
Spiced Peach Jam