Spiced Peach Jam

• Vegan
• Gluten free

• Produce

  • 18 Peaches, medium

• Baking & Spices

  • 1 Cinnamon stick
  • 1 1/2 tsp Cloves, whole
  • 6 cup Sugar

• Liquids

  • 1/2 cup Water

Found on cosmopolitancornbread.com

Description

Ingredients

• 18 medium peaches
• 1 cinnamon stick
• 1½ tsp whole cloves
• ½ c water
• 6 c sugar

Directions

• To begin, wash and blanch 18 medium peaches.
• To blanch the peaches, score the bottom of each peach with an “X” using a sharp knife. Bring a large pot of water to a gentle boil. Lower the peaches a few at a time into the water, and cook for 2-3 minutes.
• Scoop the peaches out and immediately place them in ice water to stop the cooking process.
• The skins of the peaches will easily peel right off.
• Cut each peach in half and remove the pit. I then cut the peaches into 1½ chunks and place them in a large pot – non-aluminum.
• Be sure to pour any juice from the peeled peaches into the pot a well.
• Place a cinnamon stick (mine is broken in half) and 1½ teaspoon of whole cloves in a muslin spice bag, or wrap them in cheese cloth that is tied shut with kitchen twine. Place them in the pot with the peaches. Add ½ cup of water and bring the peaches to a boil. Reduce the heat and cook over medium heat for 10 minutes.
• Meanwhile get your sterilized jars, lids and rings ready.
• After 10 minutes of cooking, remove the spice bag and discard. With a potato masher, crush the cooked peaches in the pot. Add in 6 cups of sugar. Bring the mixture back to a rolling boil and cook for 15-20 minutes or until the mixture thickens and will comes to a gelling point. (Spoon some out and blow on it to cool. Let it drip into a small dish. If it runs off like water, it isn’t ready. If it slides off together in a clump, it is time.)
• While it is cooking, prepare your canning tools – ladle, tongs, funnel, etc. Remember, everything should be clean and sterile.
• When the jam is ready, scoop off any “foam” that has gathered on top and discard it.
• Ladle the hot jam into hot jars, leaving ¼ inch of space from the top of the jars. Wipe any drips from the edges with a damp cloth. Cover with a hot lid and ring.
• Place the jars in your canner. To keep my jars from falling over, I take up the rest of the space with an empty jar. Lower the jars down into the boiling water and let them boil for 10 minutes.
• While keeping the jars level, carefully remove them with tongs and place them in your counter, lined with a folded kitchen towel. Make sure there are no drafts in this part of your kitchen. Almost instantly, you will hear the “ping!” of success! …the sound of your jars sealing.
• Now, leave the jars alone for 24 hours to cool completely. Store them in a cool, dark place.