Peach Cardamom Jam Recipes

PEACH CARDAMOM JAM

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.

PEACH & CARDAMOM JAM

Steps:

• Sterilise three 400g jars (see tip, below) and put a saucer in the freezer to chill (you will use this later to test whether the jam has set).
• Cut each peach half into six to eight pieces, then tip the fruit into a large saucepan set over a medium- low heat along with the lemon zest and juice. Bring the mixture to a gentle simmer and bubble for 10 mins -the peaches will turn juicy and start to soften.
• Crush the cardamom seeds with a pestle and mortar and add these to the peach mixture along with the sugar. Reduce the heat to low and stir until the sugar has dissolved. Once dissolved, turn up the heat to medium-high and bubble for 15-20 mins, stirring occasionally to prevent the jam from catching, until the jam is set and has reached 105C on a sugar thermometer. If you don't have a thermometer, spoon a little of the jam onto the chilled saucer, leave it for 30 seconds, then draw a line through it with your finger - if it wrinkles and doesn't flood the gap, it's ready. If not, boil for 2 mins more, then check again.
• Leave to cool for 10-15 mins to allow a more even distribution of peach chunks. You may find that a little foam rises to the top; if so, simply stir this back into the jam. Use a funnel to help you fill the jars or do this with a ladle, being very careful as the jam will still be extremely hot. Seal with the lids, then store in a cool, dark place. Unopened jars will keep for up to a year. Once opened, keep the jam in the fridge and eat within a month.

AUNT PATSI'S EASY PEACH JAM

Steps:

• Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks.
• Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.
• 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.