I am still so pumped after my HouseParty the other day. Learning to can fruits and vegetables and to share that with others has been an amazing experience. I recently made a spiced peach jam which was so good I was literally eating it with a spoon. The peaches were sweet and the spices really added a special hint of flavor to this jam. It was fairly simple to make and something I’ll be enjoying all winter long!
-1 collapsible funnel
-coupons for Ball jars and pectin
2 T. lemon juice
1 t. cinnamon
1 t. nutmeg
1 package (1.75 oz) regular powdered fruit pectin
5 c. sugar
1. Prepare the canner, jars, and lids.
2. In a large stockpot, bring water to a boil and add the peaches. Let them boil for 1-2 minutes. Remove to a cold bath and remove the skins and pits. Chop peaches.
3. In a large stainless steel sauce pan combine the peaches, lemon juice, cinnamon, and nutmeg. Whisk in the pectin until it is dissolved. Bring to a boil over medium high heat, stirring frequently. Add sugar all at once and continue stirring constantly. Bring to a hard boil and stir for 1 minute. Remove from heat and skim off any foam.
4. Ladle the hot jam into the warm jars leaving 1/4 inch of headpace. Remove the air bubbles and adjust the headspace. Wipe the rim of the jars, center on the lid, and tighten the screwband to fingertip tight.
5. Put the jars in the canner making sure they are completely submerged and put on the lid. Boil for 10 minutes. Remove the lid of the canner and wait an additional 5 minutes. Remove from canner and let sit for 12 hours. Check the seal and store for up to 1 year.
Note: This makes 6 half pints of spiced peach jam.