Spiced Peach Jam Homemade Recipes

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.

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

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.

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.

SPICED PEACH JAM (HOMEMADE)

Steps:

• 1. Place all ingredients in a lge heavy pot; Stir o Mis well. Bring to Rolling BOIL over Med. High Heat. continue to Boil 15 min, Stir occasionally. Adjust your heat to maintain an even boil.
• 2. While mixture Boils, use Potato Masher to mash fruit to desired consistency. Boil an additional 5-10 min, stirring constantly, until slightly thickened & set.( you'll begin to see bottom of the pot when this happend)temp should be 221* F. REMOVE from Heat; & remove Cinnamon stick.
• 3. pour Hot into 4 (8oz) sterilized jars. Wipe the rims well of any spills on the sides of the jar rims. Cover with Jar lids.
• 4. Process in boiling water bath for 5 min. Store: @ room temp. This can be made up to a month ahead, and stored in refer. Or Store in Freezer for up to 9 months.
• 5. Tip/Hint: To test place a small plate in freezer to chill. when jam begins to thicken place a small amount on the plate, if it is slightly set and does not run on plate when tilted its ready. If its still runny on the plate, cook another 1-2 min. then Test/check again. Great on toast, even Ice crean as a topping. . . yummmy! PHOTO: this is my own photo, we like our a bit more chunky.

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

Steps:

• 1. Peel and roughly chop peaches. See how here: https://www.justapinch.com/recipes/sauce-spread/jam/peeling-fresh-peaches.html?p=2 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.

GRANDMA'S SPICED PEACH PRESERVES

Steps:

• Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
• Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. 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 jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).

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.