Real Recipes From Real Home Cooks ®

spiced peach jam

(1 rating)
Recipe by
Tess Geer
Westerville, OH

This jam is good enough to eat out of the jar! Opening a jar in the winter is like opening a jar of summer. Try it with cream cheese as an appetizer. Makes a great glaze for just about any meat or fish, too. Add 1/4 cup red hot cinnamon candies for extra spice if desired.

(1 rating)
yield 7 -8 pints
prep time 30 Min
cook time 5 Min
method Canning/Preserving

Ingredients For spiced peach jam

  • 4 c
    fresh peaches, peeled and roughly chopped (about 8-9 medium)
  • 2 Tbsp
    fruit fresh
  • 7 1/2 c
  • 1/2 tsp
  • 1/4 Tbsp
    ground cloves
  • 1/4 tsp
  • 1/4 c
    cinnamon red hot candies, optional
  • 1/4 tsp
    butter (to keep down foam, optional)
  • 2 pkg
    liquid pectin (two individual 3 oz packets)

How To Make spiced peach jam

  • 1
    Peel and roughly chop peaches. See how here: Sprinkle with Fruit Fresh, toss to coat, and set aside.
  • 2
    Prepare jars, rings and water bath canner keeping jars hot. Measure out other ingredients. Snip corners off the two 3 oz pectin packets and set upright in a mug near the stove.
  • 3
    Combine peaches, sugar, red hots (if using), spices, lemon juice and butter (if using) in a large, heavy saucepan. Bring mixture to a full, rolling boil that cannot be stirred down. Stir and mash with a potato masher very frequently.
  • 4
    Once mixture has reached a boil that cannot be stirred down, quickly add pectin squeezing entire contents in all at once. Return to a hard boil stirring and mashing constantly for one minute. Remove from heat. Skim foam if necessary.
  • 5
    Fill hot jars leaving 1/4" headspace. Run a small spatula around the inside of each jar to disperse air bubbles and add additional jam to bring back to 1/4" headspace.
  • 6
    Carefully and thoroughly wipe the rim of each jar clean with a damp towel to ensure a good seal. Place rings and lids. Tighten lids to "fingertip" tightness. Process in boiling water bath for five minutes.
  • 7
    Remove jars to a clean dish towel and let rest for 12 hours. Check for seal. Reprocess or refrigerate and unsealed jars. Will keep in a dark cupboard for one year.