Peach Cardamom Jam Recipes

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PEACH CARDAMOM JAM



Peach Cardamom Jam image

Thanks to the reduced amount of sugar, it tastes extremely peachy, but with a smooth little kick. It makes a nice thick jam, that goes great on challah or a croissant.

Provided by Natalia - St Louis

Categories     Fruit

Time 1h

Yield 5 half-pints

Number Of Ingredients 6

4 1/2 cups peaches, chopped
3 cups sugar
1 (1 3/4 ounce) box dry low-sugar pectin
2 tablespoons lemon juice
2 teaspoons ground cardamom
1 teaspoon vanilla extract

Steps:

  • Peel, pit, and chop peaches. Measure 4 1/2 cups of chopped peaches.
  • Combine peaches, lemon juice, pectin, and 1/4 of sugar. Bring peach mixture to a boil.
  • Add remaining sugar. Boil hard for 1 minute.
  • Remove peaches from heat. Stir in cardamon and vanilla extract.
  • Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.

SPICED PEACH JAM



Spiced Peach Jam image

This recipe is by Janice Cole from Cooking Pleasures magazine. The peaches are accented with the sweet spices of cinnamon, cardamon, and nutmeg, creating a rich spread.

Provided by Stephanie in Pittsb

Categories     Fruit

Time 50m

Yield 4 8-oz. jars

Number Of Ingredients 6

1 cinnamon stick
3 tablespoons lemon juice
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
3 cups sugar
2 1/2 lbs peaches, peeled and chopped (about 6 cups)

Steps:

  • Place all ingredients in a heavy large pot; stir to combine. Bring to a rolling boil over medium-high heat. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil.
  • While the mixture boils, mash fruit with a potato masher to desired consistency. Boil an additional 5 to 10 minutes, stirring frequently, or until slightly thickened (you'll see the bottom of the pot when stirring) and set.** (Temperature should be about 221 F.) Remove from heat; remove cinnamon stick.
  • Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refigerated or up to 6 months ahead and frozen.) To store at room temperature, immediately process in a boiling water bath for 5 five minutes.
  • Tips: * To peel peaches, drop peaches into larg pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use a knife to peel away skins.
  • ** To test jam, before you begin cooking, place a small plate into the freezer to chill. When jam begins to thicken slightly, place a small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly set and will not run on plate. If jam is too liquid, cook an addition 1 to 2 minutes before testing again.

Nutrition Facts : Calories 695.8, Fat 0.8, SaturatedFat 0.1, Sodium 1.7, Carbohydrate 178.1, Fiber 4.4, Sugar 173.8, Protein 2.7

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  • Peel the peaches, then remove all the pits. Roughly slice the peaches into 1/2-in cubes and set aside.
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