Servings: 5 half pint jars
Time: 2 hours
Ingredients
2.5 lbs ripe peaches
4 cups (2 lbs) granulated sugar
Juice of 1 lemon
1 small cinnamon stick
1/8 tsp nutmeg
1/8 tsp allspice
Pinch of salt
4 cups (2 lbs) granulated sugar
Juice of 1 lemon
1 small cinnamon stick
1/8 tsp nutmeg
1/8 tsp allspice
Pinch of salt
Directions
Prepare Peaches
Prepare peaches by blanching in boiling water for 1 minute, then placing immediately into an ice water bath to stop the cooking.
When peaches are cooled, peel off the skin and remove pit. Chop into small chunks and place into a large sauce pot or dutch oven.
Prepare Jam
Add sugar, lemon juice, spices and salt to the sauce pot with the peaches. Bring to a rapid boil while stirring constantly and keep it boiling for at least 7-10 minutes. Turn heat to simmering (you should see a few bubbles on the surface) and skim off as much foam as you can.
Keep simmering for 10-20 minutes longer or until jam begins to thicken. To test consistency, place a plate in the freezer and place a few drops of jam on the plate. It's ready when it doesn't run down the plate quickly.
Remove the cinnamon stick.
Prepare Hot Water Bath
While jam is simmering, place clean jars in a large pot and cover with 1 inch of water. Bring jars to almost a boil. Heat clean, new jar lids in a second small pot. Bring jar lids to a simmer (you should see bubbles in the pot but don't bring to a boil).
When jam is ready, fill each jar up to 1/4 inch headspace and place a lid on. Place filled jars back into large pot. When all jars are full, make sure there is an inch of water on top of the jars and put the lid on the large pot. Process at a rapid boil for 10 minutes.
Remove jars onto a wooden cutting board and let sit for 24 hours before labeling and putting away.
Prepare peaches by blanching in boiling water for 1 minute, then placing immediately into an ice water bath to stop the cooking.
When peaches are cooled, peel off the skin and remove pit. Chop into small chunks and place into a large sauce pot or dutch oven.
Prepare Jam
Add sugar, lemon juice, spices and salt to the sauce pot with the peaches. Bring to a rapid boil while stirring constantly and keep it boiling for at least 7-10 minutes. Turn heat to simmering (you should see a few bubbles on the surface) and skim off as much foam as you can.
Keep simmering for 10-20 minutes longer or until jam begins to thicken. To test consistency, place a plate in the freezer and place a few drops of jam on the plate. It's ready when it doesn't run down the plate quickly.
Remove the cinnamon stick.
Prepare Hot Water Bath
While jam is simmering, place clean jars in a large pot and cover with 1 inch of water. Bring jars to almost a boil. Heat clean, new jar lids in a second small pot. Bring jar lids to a simmer (you should see bubbles in the pot but don't bring to a boil).
When jam is ready, fill each jar up to 1/4 inch headspace and place a lid on. Place filled jars back into large pot. When all jars are full, make sure there is an inch of water on top of the jars and put the lid on the large pot. Process at a rapid boil for 10 minutes.
Remove jars onto a wooden cutting board and let sit for 24 hours before labeling and putting away.
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