Spiced Peach Jam Recipe 435

FRESH SPICED PEACH JAM

Steps:

• Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
• Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

PEACH JAM

Steps:

• Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

SPICED PEACH JAM

Steps:

• Remove the peaches from their stone and dice the flesh (size of chunks is up to you)
• Put water, lemon juice, peaches and sugar into a medium, heavy based pan
• Snap the cinnamon stick in half and add to the pan
• Slit the vanilla pod open and scape the seeds into the pan. Toss in the pod too
• Add the remaining ingredients (star anise, cloves, ginger & nutmeg) to the pan
• Simmer gently, stirring frequently, for 30 minutes then bring to a rapid boil to reach the setting point (see below)
• Take off the heat and remove the whole spices and the vanilla pod
• Let cool for 10 minutes before pouring into sterilised jars. Cover with a wax disc and seal
• Store for at least 4 weeks (and up to 1 year) before opening to allow the flavours to develop
• Once open store in the fridge and bring to room temperature before serving - eat within 2 weeks

SPICED PEACH JAM

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

NANA'S SPICED PEACH JAM

Steps:

• Peel, pit and slice peaches. Chop peaches using a Chop Stir kitchen gadget, then a potato masher. Be sure to aim for small bits of peaches, as opposed to puree.
• Begin heating a large pot on the stove on medium. Add the peaches, then stir in the lemon juice, spices & pectin. Over medium-high heat, bring jam to a hard boil, meaning that it continues to boil quickly even while stirring. This takes around 20 minutes.
• As the jam heats up, measure out your sugar in a separate bowl.
• Prep your jars by washing them in very hot water, letting the water sit in the jars for 2-3 minutes so that the jars themselves warm up. Dry them by overturning them on a clean towel.
• Once jam is brought to a hard boil, add the sugar, all at once, stirring while you pour it in. Continue on medium-high heat until the jam is back to a full, rolling boil. Boil for 5 minutes. Place several paper towels by the pot and move your jars over onto the paper towel.
• Ladle hot jam into jars using a funnel. Leave as little space on top as you can, without overflowing it. Place lid and ring on jar, securing both well. Jars will be very, very hot! THey'll also get a bit messy, which is fine.

SOUTHERN COMFORT SPIKED, SPICED, PEACH JAM

Steps:

• In a large bowl pr the saucepan sprinkle peaches with brown sugar and lemon juice and let sit while gathering all ingredients.
• In a large heavy bottom saucepan combine peaches, lemon juice, pectin, cinnamon, cardamom, and nutmeg. Cook over high heat stirring frequently to prevent scorching about 10-15 minutes or until full rolling boil.
• (OPTIONAL) Use a submersion blander if small pieces are desire.Avoiding the cinnamon sticks.
• Stir in white sugar.
• Return to a full rolling boil. Boil hard for (3) minutes stirring constantly.
• Remove from heat and add Southern Comfort and vanilla extract. Remove cinnamon stick.
• Skim off foam. Ladle in hot sterilized jars, wipe rims and place lids and screw top on.
• Place in a hot water bath covering by 1 inch of water.
• Process in boiling bath 10 minutes. Shut heat off and let sit in water bath 5 more minutes. Then remove the jars from the hot water without tilting and set aside to cool.
• Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature. Another way to check is to remove the ring and try to lift the lid.
• If it lifts up, it wasn't sealed properly.
• If the lid flexes, there is no seal, so store the jar in the freezer or refrigerator instead.

SPICED PEACH JAM

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.

SPICED PEACH JAM RECIPE - (4.3/5)

Steps:

• The first thing I do is get the jars and lids ready. Here are two methods I use: Wash and rinse jars and place them in the dishwasher and turn on the heat dry cycle. Wash and dry jars and place on a cookie sheet and place in the oven on it's lowest temperature. Note: The rings need to be clean but do not need to be warmed. Place the lids in a small sauce pan and cover them with warm water (also called a Hot Water Bath). Put them on a burner with the temp at its lowest setting. You want them to be hot but don't let them boil! Fill a small sized canner with water, about half way and turn on the heat. You will need the water to be very warm but not boiling when you add the jars filled with jam. If the jars aren't covered with water you need to add enough water so they are covered by at least 2 inches of water. Note: Putting a cold jar into a hot canner could cause the glass to break and that would be a big mess to clean up. For the Jam: In a quart size saucepan mix together the lemon juice, water and spices and stir. Set aside. Remove the skins from the peaches in a hotwater bath for 30-seconds and then plunge into ice water. The skin will come right off. Cut your peaches in half and remove the pit. Cut your peaches into small peaches and add to your sugar mixture one cup at a time, stirring until the sugar/spice is well distributed. Continue until all the peaches are evenly covered with the mixture. Put over medium heat and stir until mixture comes to a slow simmer and the peaches are soft. Add the sugar a little at a time, stirring constantly until all the sugar is mixed in. Continue stirring until the mixture boils and starts to thicken. You can also use a thermometer until it reaches 220 degrees if you are unsure. Now you need to get your clean jars out and pour your jam into each one, leaving 1/4-inch head space. With a clean, damp towel, wipe the rim of each jar. Pull a lid out of the hot water bath and place on top of the jar and then add a ring and screw on tight. Place them into your canning basket and lower them into the hot water. Bring water to a boil and process for 10 minutes. If your jars are jumping around in your canner you need to turn the heat down. They could break. You want a slow rolling boil. After 10 minutes, removed them from the canner and place on a dry towel on your counter and let them cool completely. You should hear the lids pop and that is telling you that the process worked. I always count the pops. If you aren't sure, push down on the lid and if it is firm and doesn't pop up and down, you are all sealed. If you get one that didn't pop, don't worry. Put it in your fridge and use that one first. Enjoy!