Peach Jam Spiced

A hint of cinnamon gives this peach jam a spicy warm flavor. Leave out the spices for a standard peach jam. Equally delicious.

I prefer canning these in pint jars or 1/2 pint jars.

You will need approximately 4 pounds of peaches, or enough to make 2 quarts when peeled.

Jam is an acid food and may be water bath canned.
This recipe makes 5 - 1/2 pints.

It is VERY tempting to double and make more. However it is difficult to make double batches of jam. If you want to make more at a time (I don't blame you) simply have two batches going at the same time in different pots. Then you will get enough for 5 pints. This is what I always do. I just can't see running a canner for five - half pints.

This can be processed safely in a Water Bath Canner

Prepare

Gather your canning supplies

water bath canner
canning jars
canning seals and rings
jar lifter
canning funnel
large pot or blancher
bowls
large spoons
sharp knife
towels and dish cloths

Ingredients

peaches - about 4 pounds
6 cups sugar
1 stick of cinnamon
1/4 tsp ground allspice - more or less to taste
1/4 tsp ground cloves - more or less to taste

If you adjust the spices in this peach jam don't forget that the flavors will get stronger while in the jar on your shelf.
Start by preparing jars,and get water in your canner heating.
(see Water Bath Canning for full directions)

Procedure

Wash peaches and remove any bruised portions.

Peel your peaches

Do this by dipping peaches in boiling water for 30 seconds to 1 minute. I use my blancher and do 5 or so peaches at a time.

Immediately remove the peaches to a sink or bowl with cold water to stop the cooking.

Slice the peaches in half and throw away the pit. You'll notice a 'seam' down one side of your peach. If you slice around the diameter of the peach following this line you will be able to pluck the pit right out.

Skins should slip right off in your hands. If your peach is a little green it will be harder to skin. you can just use a paring knife for the stubborn spots.

Slice peaches into large heavy pot. Add sugar, allspice, cloves and cinnamon sticks. Bring to a boil while stirring constantly.

Boil rapidly until it thickens. Stir frequently! I'll use a potato masher to help mush up the peaches.

This may take about 15 - 20 minutes. Remove cinnamon sticks.

Fill hot jars with hot jam leaving 1/4 inch head space.
Wipe the rims clean, place your lids on your jars and follow Water Bath Canning directions to process