Spiced Peach Jam

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     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!

   If you are thinking you can’t possible can, you are wrong.  As long as you have the right equipment canning is easy.  Basically you need a large pot, a jar lifter, and something to get the air bubbles out of the jars.  Other then that you simply follow a recipe (and make sure you have a tried and true recipe) and get started!
I’ve been canning for about 8 years now and while there were definitely a few bumps, it’s really an easy process.  I love when the jar lids ping signaling that the jars are sealed.
Spiced Peach Jam (slightly adapted from Ball Complete Book of Home Preserving Cookbook)
4 c. chopped, pitted, peeled, peaches

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.



  1. I am Very New to Canning. I just started about 2 weeks ago. I have only made 2 kinds of Jellys. Strawberry is my main one. Last night at 2am i made Cherry Jelly. Cant wait to see how that came out.

    I want to Can Many Different fruit jelly’s and i also want to try the Salsa. But i am mostly Into the Jelly’s.

    Yvonne O

  2. I really want to try to pickle asparagus this season. I already did strawberry jam. I will do “dilly beans” and tomatoes for sure. But asparagus is on my wishlist this year!!

  3. I would love to can strawberry jam and tomatoes to make sauce–strawberry jam because I love it and tomatoes because my grandparents used to do can enough for the whole family every late August, early September.

  4. I would love to can asparagus, strawberries, green beans and salsa.


  5. My earlier post must have ended up in webland somewhere. So lets try this again. My teen age daughter became a vegetarian about a year ago. I wanted to host one of these parties but wasnt selected. ;^( I couldnt find anyone that was hosting one either. I would like to stock canned fruits and vegetables for her in the pantry that I canned. It makes healthy sense. She loves green bean. I want to try mango salsa. Any tomatoe sauces would be great. Zuchini and squash, yum. But I really really want to try your spiced peach jam. Please ohhh please pick me.
    Sincerely, Lue-Anne
    [email protected]

  6. I tried to host one of these parties. No one I knew was a host either. My teen ager became a vegetarian about a year ago. I want to can fresh vegetables for her so I know what she is eating the rest of the year is as healthy as possible. Want to try green beans. Different salsas, I heard about a mango salsa. Stewed tomatoes, Sauces. I am just so excited I cant just pick one thing. Thanks for a chance at your goodie bag.
    Sincerely, Lue-Anne
    [email protected]

  7. I have a strawberry garden and this year I am chomping at the bits to be able to make some jam and preserve my harvest. I would also like to can some summer veggies as I live in a cold climate and they are not available from local farms. I have never tried it and recently found some great coupons to get pectin with, but I don’t have the canning supplies. 🙁

  8. I am a FACS teacher and I would love to learn to can. I am somewhat old-fashioned. I make my own laundry soap and cleaners so this is right up my alley! I would like to learn how to make raspberry and blackberry jelly!

  9. I want to can summer veggies like squash and zucchini, and I want to learn to make mayhaw jelly…alot! My grandmother used to make it when I was a kid and I hate paying 6-9 dollars for small jars of it at farmers markets! Thanks for the opportunity to win. I so wanted to have one of these parties 🙁

  10. I’d like to try canning some peach jam and some salsa! I’ve never canned before, so I don’t want to be overly ambitious this year 🙂

  11. I would love to can tomato chili sauce. My mom used to can it and I loved it! Unfortunately, I didn’t get her recipe. Boo Hoo!

  12. I’d love to can some salsa, tomato sauce and jam. I love fresh salsa. I’m also going to pick berries with a friend in a few weeks to try to make my first batch of jam with.

  13. I want to can green beans. Nothing is better than home canned green beans. I remember watching my grandmother can jar after jar of green beans in the summer. She never bought green beans at the store, she always raised them and then canned them to last through out the year.

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