We ended up with 2 1/2 bushels and I gave a bag to my in-laws and the rest I have been working on all week. The peaches were at their peek of ripeness so I’ve been up late most nights trying to get these peaches taken care of. Watch out you may be seeing quite a few peach recipes on here so hang in there with me. If you’re a peach and spice lover you will love this recipe for jam, it’s fantastic.
The jam goes perfectly on homemade bread and I’ve been doing a lot of that lately too :). I will share the recipe for the bread in another post but for now you really need to make this peach jam and keep some for yourself but plan to share with your friends and family they will love you for it.
I found the recipe on the internet and it was titled Grand Champion Peach Jam, I get why it won some awards! I had to change the recipe since it didn’t set up and I had to redo it so I added more pectin and took out the fresh ginger. I do adore the warm spices in this jam they just go perfectly with peaches. It’s time to roll up those sleeves and get canning people, your going to be so happy with the results. If you have never canned before I suggest to take a look at this post that is very detailed on the process.
Spiced Peach Jam
8 cups chopped, skin removed peaches
4 tablespoons fresh squeezed lemon juice
1 tablespoon chopped sugared ginger
2 1.75 oz. boxes of pectin
7 cups sugar
1 lemon zested
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
Step 1: Peel and chop peaches, you may mash them a little if you like, but I didn’t.
Step 2: In a large stock pot put the peaches and lemon juice in and turn on the heat to medium high and cook stirring often until peaches begin to boil.
Step 3: After the peaches and lemon juice boil add the pectin and stir well, let it come to a boil, then slowly add the sugar stirring well after each cup. Finally, add the zest and spices and stir well.
Step 4: Let the peach mixture come to a full rolling boil, then set the timer for 1 minute. After one minute take off the heat and ladle into sterilized jars half pint or pint size jars leaving 1/4 in head space. Run a clean chop stick or long clean knife down the sides of the jars to get any air bubbles to come to the top. Then clean off the top of the jars with a clean moist paper towel or two.
Step 5: Put on lids that were soaked in very hot water to soften the rubber around the edge, then tighten with the screw caps but not too tight.
Step 6: Process jars in a water bath canner or steam canner for 10 minutes.
Step 7: Carefully get the jars out with canning tongs and put in a draft free place on a kitchen towel to cool for 24 hours. After 24 hours the jam should be ready to store in a cool dry place like your pantry, but after opening a jar make sure you put the jar in the refrigerator.
Makes: About 8-9 half pint jars.