Description
Heirloom Peach Jam made with ripe peaches, lemon juice, low-sugar pectin, and warm fall spices. This chunky peach jam has bright fruit flavor and a cozy cinnamon finish.
Ingredients
Scale
- 4 cups peeled, pitted, chopped peaches
- 1 tablespoon lemon juice
- 3 rounded tablespoons low-sugar pectin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 3 cups granulated sugar
Instructions
- Wash, peel, pit, and slice the peaches.
- Chop the peaches into small pieces, then lightly mash them with a potato masher. Keep the texture chunky rather than smooth.
- Measure the lemon juice, low-sugar pectin, cinnamon, allspice, cloves, and sugar before cooking.
- Wash jars in very hot water and keep them warm on a clean towel.
- Add the chopped peaches to a large heavy pot over medium heat.
- Stir in the lemon juice, cinnamon, allspice, cloves, and low-sugar pectin.
- Raise the heat to medium-high and bring the mixture to a hard boil, stirring often.
- Add all the sugar at once while stirring.
- Bring the jam back to a full rolling boil and boil for 5 minutes, stirring constantly.
- Ladle the hot jam into clean jars, leaving about 1/4 inch headspace.
- Wipe jar rims, add lids and rings, and process in a boiling-water bath for 10 minutes for pantry storage, or cool and refrigerate for jam you plan to eat soon.
Notes
- For the best flavor, choose ripe, fragrant peaches.
- Do not puree the peaches if you want a chunky jam texture.
- Store refrigerator jam for 3 to 4 weeks.
- Freeze cooled jam for up to 6 months.
- Only store jars at room temperature if they have been processed in a boiling-water bath and sealed correctly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Jams and Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 22
- Sodium: 3
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 1
- Cholesterol: 0