Monday, June 11, 2012

Spiced Peach Jam

I went to the farmers market Saturday and wouldn't you know, the peach guy was there. I have been enjoying this guy's peaches since we moved to Georgia. They are DIVINE!!! I bought 2 ginormous baskets of them and have been in peach heaven all weekend! Last night I made Spiced Peach Jam. I got the recipe from The Big Book of Preserving the Harvest by Carol W. Costenbader. It is chock full of wonderful recipes.
 It took me about 4 hours, start to finish, only because I was texting my cousin the whole time getting all the juicy family gossip. Now my phone is sticky from my peachy fingers all over it :)
So here is what I did....
This recipe calls for the following amounts but I doubled it because I have A LOT of peaches to use up.

 4lbs. Peaches, peeled, pitted and chopped
5 Cups Sugar
2 Tbsp. Lemon Juice
1/2 Tsp. Ground Nutmeg
1/8 Tsp. Ground Cinnamon

Put all ingredients in a large heavy stockpot and cook over medium heat, stirring constantly to dissolve sugar. Bring to a boil, stirring constantly, and boil until it reaches 220 degrees. Be careful, because this stuff will foam.

 Ladle into hot, sterile jars (you already prepared these right???) leaving 1/4" headspace.
Wipe, cap and seal. Process for 15 minutes in a water bath canner. Take out jars and let sit on a towel on the counter until cool. Check that all jars sealed. Voila!

I can't wait to dig into these!!!!  Some upcoming recipes (hopefully) will be peach chutney, canned peaches and peach pie filling...Seriously, I am DROOLING thinking about all this peachy goodness!


  1. I think I'll try that with the peaches I have coming in July!

    1. You won't be disappointed! There are some really great canning recipes in the Ball Blue Book of Canning. I just made a bunch of peach pie filling and canned peaches, too. I'll be sharing those in upcoming posts.


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