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
Heirloom Peach Jam recipe made with classic ingredients, with the addition of warm fall spices! Chunky cinnamon peach jam with bright fresh flavor and perfectly sweet! Thanks Nana!
Provided by Jessica & Nellie
Categories fruit Jams/ Jellies
Time 55m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 90 kcal, Carbohydrate 23 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 2 g, ServingSize 1 serving
SPICED PEACH JAM
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.
Provided by Tess Geer
Categories Jams & Jellies
Time 35m
Number Of Ingredients 9
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.
YEAR 'ROUND SPICED PEACH JAM (IN YOUR BREAD MACHINE)
I was amazed that there were no recipes on zaar for jams that you can make in your bread machine! This is from my bread machine manual. Only for if you have a jam program on your bread machine! I just tried this out today because I am going to make an assortment of jams for Christmas gifts, and it was quite good. I would recommend using no more than the amount of spices listed - it is very strong. Also, I read that you should only use low-sugar pectin recipes in the bread machine. I didn't cut up the peach slices in the first batch I made, so in the second, I cut them up pretty small because the agitator doesn't do much to chop them up, like they normally would if you were stirring it constantly in a pot.
Provided by IAteMyGluestick
Categories Fruit
Time 1h5m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Attach kneading blade in the bread pan.
- Place ingredients into the bread pan in the following order: sugar, pectin, peaches, cloves, nutmeg, and lemon juice.
- Place bread pan in bread machine and close lid.
- Plug bread machine in and select "jam" program.
- Press start.
- When jam cycle is complete, open lid and using oven mitts, take pan out of bread maker - BE CAREFUL! IT'S VERY HOT!
- Let jam cool.
- Carefully pour jam into container(s) and cover and refrigerate to set.
- Jam will keep in refrigerator for 2-3 weeks. Canning is a good idea too!
Nutrition Facts : Calories 835.1, Fat 0.7, SaturatedFat 0.2, Sodium 23.2, Carbohydrate 214.3, Fiber 6.3, Sugar 207.3, Protein 2.2
SPICED PEACH JAM
This recipe is by Janice Cole from Cooking Pleasures magazine. The peaches are accented with the sweet spices of cinnamon, cardamon, and nutmeg, creating a rich spread.
Provided by Stephanie in Pittsb
Categories Fruit
Time 50m
Yield 4 8-oz. jars
Number Of Ingredients 6
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.
Nutrition Facts : Calories 695.8, Fat 0.8, SaturatedFat 0.1, Sodium 1.7, Carbohydrate 178.1, Fiber 4.4, Sugar 173.8, Protein 2.7
SPICED PEACH JAM (HOMEMADE)
There is Nothing that beats the Taste of "HOMEMADE JAMS". This makes a great Gift for the Shut in or any one on your gift list. HINT: Just make it extra special with Holiday fabric Cut about 2" wider than your Jar Lid and Cut and Tie a Bow and your gift is ready for that special someone.
Provided by FREDA GABLE
Categories Fruit Sauces
Time 40m
Number Of Ingredients 7
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.
SPIKED PEACH JAM WITH GINGER
This is a great jam for peaches that are not picture-perfect but nice and ripe. The riper they are, the more juice they will release when marinating. Combined with ginger and amaretto liqueur, the peach jam tastes divine.
Provided by sanne
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT8h55m
Yield 40
Number Of Ingredients 6
Steps:
- Place peaches in a glass or plastic container with a lid and immediately mix with lemon juice to prevent browning. Stir in sugar and ginger. Cover and marinate in a cool place, 8 hours to overnight.
- Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Transfer peaches and all accumulated liquid to a large pot. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
- Remove from heat and stir in amaretto liqueur, adding more to taste.
- Ladle peach jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 17 g, Sodium 13 mg, Sugar 16.8 g
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- To a large saucepan add sliced peaches, sugar, water, and cinnamon stick. Bring to a boil; add butter and reduce heat to medium.
- Continue to simmer the peaches on medium to medium-high heat, removing foam from the surface as needed until the peaches are soft, most of the liquid has evaporated and the jam has thickened. About 20-30 minutes. During this process, I like to use a potato masher to further break down the peaches. The back of a spoon works well too.
- Ladle jam into glass refrigerator containers. The jam will keep in the refrigerator for up to 2 weeks.
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