Spiced Peach Jam

Peach jam with cinnamon and a wee touch of ginger
Photo by Coni L.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

Jars

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 4

    cups Peaches - about 3 large Peaches

  • 2

    tablespoons Fresh Lemon Juice

  • 2

    tablespoons Water

  • 3

    cups Sugar

  • 1/8

    teaspoon Ginger

  • 1/2

    teaspoon Cinnamon

Directions

The first thing I do is get the jars and lids ready. Here are two methods I use: Wash and rinse jars and place them in the dishwasher and turn on the heat dry cycle. Wash and dry jars and place on a cookie sheet and place in the oven on it's lowest temperature. Note: The rings need to be clean but do not need to be warmed. Place the lids in a small sauce pan and cover them with warm water (also called a Hot Water Bath). Put them on a burner with the temp at its lowest setting. You want them to be hot but don't let them boil! Fill a small sized canner with water, about half way and turn on the heat. You will need the water to be very warm but not boiling when you add the jars filled with jam. If the jars aren't covered with water you need to add enough water so they are covered by at least 2 inches of water. Note: Putting a cold jar into a hot canner could cause the glass to break and that would be a big mess to clean up. For the Jam: In a quart size saucepan mix together the lemon juice, water and spices and stir. Set aside. Remove the skins from the peaches in a hotwater bath for 30-seconds and then plunge into ice water. The skin will come right off. Cut your peaches in half and remove the pit. Cut your peaches into small peaches and add to your sugar mixture one cup at a time, stirring until the sugar/spice is well distributed. Continue until all the peaches are evenly covered with the mixture. Put over medium heat and stir until mixture comes to a slow simmer and the peaches are soft. Add the sugar a little at a time, stirring constantly until all the sugar is mixed in. Continue stirring until the mixture boils and starts to thicken. You can also use a thermometer until it reaches 220 degrees if you are unsure. Now you need to get your clean jars out and pour your jam into each one, leaving 1/4-inch head space. With a clean, damp towel, wipe the rim of each jar. Pull a lid out of the hot water bath and place on top of the jar and then add a ring and screw on tight. Place them into your canning basket and lower them into the hot water. Bring water to a boil and process for 10 minutes. If your jars are jumping around in your canner you need to turn the heat down. They could break. You want a slow rolling boil. After 10 minutes, removed them from the canner and place on a dry towel on your counter and let them cool completely. You should hear the lids pop and that is telling you that the process worked. I always count the pops. If you aren't sure, push down on the lid and if it is firm and doesn't pop up and down, you are all sealed. If you get one that didn't pop, don't worry. Put it in your fridge and use that one first. Enjoy!

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