A hint of cinnamon gives this peach jam a spicy warm flavor. Leave out the spices for a standard peach jam. Or add almond extract for an almond jam. All are 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
Gather your canning supplies
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)
Wash peaches and remove any bruised portions.
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 and remove from the heat. When bubbling has stopped add almond extract if you'd like to use it, and stir well.
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
1/2 pints or pints
process for 10 minutes if you are below 6000 ft elevation.
15 minutes if you are above 6000 ft elevation.