Spiced Peach Jam

"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."
 
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photo by kellys05gt photo by kellys05gt
photo by kellys05gt
photo by Kimberly B. photo by Kimberly B.
Ready In:
50mins
Ingredients:
6
Yields:
4 8-oz. jars
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • 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.
  • ** 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.

Questions & Replies

  1. I forgot to ask i want to make half this recipe how many peaches would I use?
     
  2. Please respond to my comment about the sugar below?
     
  3. I did not ask about pectin. I do not use it? I want to reduce the sugar so will that be 3/4 to 1 cup? Please respond. That was of no help with the pectin Thanks, Fina
     
  4. I want to cut the recipe to two 2 8oz jars. How much sugar can I use? I think 1 1/2 cups is to much. Can I cut the sugar to 3/4 to 1 cup instead? And that will be for 2 1/2 cups peaches. Thanks, Fina
     
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Reviews

  1. I doubled the recipe, and added some allspice, was able to get this done in about an hour and 1/2. Thank you for sharing, I'm a novice and it was super easy!
     
    • Review photo by Kimberly B.
  2. 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.
     
  3. "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!"
     
  4. 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.
     
  5. 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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Tweaks

  1. Added about 1/2tsp of allspice to a doubled recipe.
     
  2. 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.
     
  3. Just got done making a batch. I changed it some. Used 1/2 t. cinnamon instead of a stick and added a pouch of pectin. What didn't fill a jar tasted great! Going to be giving some of these as X-mas Gifts. Thanks Dee Coonhound
     

RECIPE SUBMITTED BY

I'm a full-time Mom, part-time library assistant. I love taking care of my little monster, reading, gardening organically, trying new recipes... did I mention reading? I'm a member of the SCA (www.sca.org). I have a degree in Theatre (which I've done nothing with, sadly).
 
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