Last week I noticed the “open” sign at the local peach orchard and so yesterday after picking up supplies for the {soon to be built} chicken run, the HH stopped by and grabbed a few pounds so I could a batch of make jam. In years past, I’ve canned peaches or made the basic peach jam, but this year I wanted to try something new.
The addition of cinnamon, allspice, cloves and nutmeg to peach jam? Wowza! I don’t know if I’ll ever make a jar of regular peach jam again it’s so good. Not only will this jam be perfect on my morning toast, but I am looking forward to using the spiced peach jam as a glaze this winter over chicken, turkey and even pork chops. I may even have to stir a little into a batch of muffins!
This recipe for spiced peach jam, it’s a keeper!
Home Canning – Spiced Peach Jam Recipe
Ingredients
4 cups chopped peaches {skins removed}
2 tablespoons lemon juice
1 box of pectin {1.75 oz} I used Sure-Jell
1/2 tsp. butter {to prevent foaming}
5 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Instructions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Place 4 cups prepared fruit into an 8 quart sauce pot. Add lemon juice and pectin {add butter to reduce foaming, if desired}. Bring to peach mixture to a full rolling boil {which is a boil that doesn’t stop bubbling when the mixture is stirred} on high heat, stirring constantly.
When the peach mixture has begun to boil, stir in the sugar and spices. Return mixture to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat and skim off any foam with spoon.
Next, ladle the peach jam mixture into hot prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Process peach jam 10 minutes. One recipe makes {9} 4oz jars or {4-5} 8oz jars
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Jackie says
Why do you boil the completed jars? I always just boil the lids (with seals), wash and fill jars. I put the heated lids on and done. I check to see if they pop.
Susan says
Processing the jars for the recommended 10 minutes (for jam) assures that any microorganism is killed.
Even though the jar seals and no NEW microorganisms can get in, there could be e.coli, salmonella, etc from the product you are canning.
Always follow the guidelines for safe canning. Better safe than sorry! Especially when you are gifting others with your delicious delights 🙂
Sue says
Amen to that! Always follow the most current USDA Extension Service guidelines. The Ball Blue Book and Better Homes and Gardens Complete Canning Guides are two good resources as well. Depending upon where you live your County Extension Service may offer courses on home canning. I have taken several where I live and highly recommend them.
Veronica Vatter says
Lol, I just made peach jam yesterday!
Carrie Council says
More sugar than fruit!?!? No wonder I like jam! 😉
Teri says
That looks so tasty. How much were the peaches per pound?
Mavis Butterfield says
$2.29 for local peaches. I noticed ALDI was selling New Jersey peaches for $1.49 a pound.
Aaron says
Trying it out as soon as I get home today!
Lissa says
Thanks Mavis for the doggie car seat link. Ordered it today. And some of your listed deal of the day dog food. You’re keeping us happy, safe and fed here.
Tracy says
Looks fabulous. Love peaches. I’ll try this but will reduce that whopping sugar amount by at least two thirds. Won’t be as sweet, but will taste more like ‘peaches’. I’m not big on super sweet things!
Dena says
Hi Mavis,
How ripe are the peaches you used? I tried making peach jam once and it was a disaster! And I’m a good jam maker!
Dena
Carrie says
My boys and I were just wondering if we could adapt you pear butter recipe to use with peaches. We love it and they eat it every day on there breakfast (also mostly your recipes).
Do you think it would work? I like that it is sugar free so we aren’t starting the day off on a sugar rush.
Mavis Butterfield says
I’ve never tried making it with peaches before. I know that pears have a lot of natural pectin though.
Tammy J. Beene says
In regards to using hot jars before you add your peach mixture – do you just put the jars in the water, take them out to fill, and then put them back in for final process? I am new at this, only my second time, so just wondering about making sure the jars are hot prior to putting in your product. BTW, I used your Old Fashion Peach Preserves recipe and I will never use another one or try another one for that matter. That is how much I loved this recipe! I am now hooked and want to try all different kinds of canning. Especially green beans. I love green beans!
Mavis Butterfield says
Hot jars: Yes, you just don’t want to be putting hot liquid into cold jars or they might crack. I’ve even timed it so that I run my canning jars through a cycle in the dishwasher so that they’ll be warm and ready to be pull out of the dishwasher when it’s time to can my jam.
Karen says
I made this recipe this morning and Oh my all I can say is Deliciousness in a jar! I used 3 cups of sugar instead of 5 and it turned out fantastic! Thank you for sharing this yummy recipe.