Every year, one of the warehouse clubs I visit frequently has these peaches which are to die for, and every year I buy several more boxes of them than I can actually consume before they go bad. So, in an effort to preserve these delicious peaches for mid-winter consumption, I started making Spiced Peach Jam.
This delicious blend of Fall-invoking spices and these delectable peaches is my favorite spread over warm toast and butter on any chilly Fall or Winter morning! I haven’t tried this over pork chops yet, but that would certainly be delicious too! (Watch for a post to come!)
Disclosure: As an Amazon Associate I earn from qualifying purchases.
You can make this recipe as chunky or as smooth as you like by using your potato masher more or less. I like mine on the chunkier side as you might see in the picture. Once you have canned the jam, the pieces of peaches usually make their way to the top of the jar. Just stir upon opening and enjoy!
Spiced Peach Jam
4 C. Chopped Peaches*
2 Tablespoons lemon juice
1 boxes of pectin
5 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
*Prepare your peaches by scoring an x into the skins with a sharp knife, drop peaches into boiling water for about 30 seconds or until the skins start to widen from the score. Then take out and shock in ice water until you can handle and peel off the skins. Once the skins are off, I cut open, remove the pit and then chop. Be sure to save your peach skins to make peach jelly from later! If you don’t have enough at this time, just stick in a freezer bag in your freezer until you do.
- Places peaches and lemon juice in 8 quart pot and stir to coat.
- Add pectin and stir constantly until the mixture reaches a rolling boil (A Rolling boil is one which you can’t stir down.)
- If your mixture foams up a lot and boils over (or nearly) you can always add 1/4 to a 1/2 teaspoon of butter to prevent foaming. I don’t usually do this step.
- While continuing to stir, add spices and return to boil for 1 minute.
- If you would like a less chunky jam, this is when you will smash your peaches with your potato masher. Just be sure to stir the smashed pieces off the bottom to prevent them from burning to the bottom.
- Turn off heat, and then ladle mixture into prepared hot jars. Leaving 1/2 inch headspace.
- Make sure there is 2 inches of water above the jars in the canner.
- Process filled jars in a boiling water canner for 10 minutes.
- Remove from canner and let sit for 24 hours. If any of the jars do not seal, put those in the frig for your immediate enjoyment!
Yield: 8 or 9 jelly jars (4 oz) or 4 or 5 pint jars (8 oz)
I store these with the rings off in my basement for up to a year–but they usually don’t last that long!