Spiced Peach Jam Home Canning Recipe with Tips

Every year I like to make 6-8 homemade batches of fruit jam for my family to enjoy. Homemade tastes a lot different than their store-bought counterparts and I mean that in a GOOD WAY! They taste fresher and just have a better flavor to them. This spiced peach jam is one of my husband’s favorites! He likes it on his bagels, toasts, spread in breakfast wraps, peanut butter and jelly sandwiches, as a chicken or fish marinade, etc. It’s versatile and delicious!

The recipe will make approximately six 8 oz. jars. You’ll need to process the jars in a water bath canner and will need mason jar, rings, seals, and all of your basic home canning accessories. I always recommend that you use old kitchen linens when canning, so I keep a stack in a bin just for this purpose. Canning can be messy at times! Get everything out, washed, and prepared before you begin preparing the recipe.

Spiced Peach Jam Home Canning Recipe

5 cups peaches, peeled, pit removed and finely chopped
6 cardamom pods
6 broken pieces of cinnamon stick
6 whole cloves
1 pkg. 1.75 oz. powdered pectin
5 cups granulated sugar

You will need to make sure you measure out your ingredients and use EXACT measurements.

In a large stockpot or pan combine together the chopped peaches, cardamom, broken cinnamon sticks and whole cloves. You will need to constantly stir it to prevent sticking. Bring it to a boil, stirring constantly and boil it for 3 1/2 minutes. Turn off heat. Let it stand in the pot for 30 minutes, stirring the jam every 5-8 minutes as it’s setting and cooling.

Turn the heat back on (high heat) and stir in the powdered pectin until dissolved. You want to bring it to a boil and boil for 1 minute, stirring constantly so that it doesn’t over-bubble nor stick. Pour in the granulated sugar, stirring constantly. Bring to another boil and boil for 1 minute. Make sure that all of the sugar has been dissolved and distributed throughout the jam. Turn off heat and remove from burner. Skim off any foam that has developed.

Ladle the jam into your prepared (clean and warm) glass mason jars leaving 1/4″ headspace. Clean the rim with a clean cloth, add the seal and the ring until it’s fingertip tight. Repeat this process until all of the jars are filled and placed on the rack in your canner.

Process in a boiling water bath canner for 10 minutes. Turn off heat and remove pan lid. Pull up the metal rack and let it rest on the top of the canner for an additional 5 minutes. Lay a clean cotton towel on the countertop. Carefully place hot jars on top of the towel to cool. It will take several hours for them to cool to room temperature.

Check all jars to make sure that they sealed. Label and date them. You want to store them in a cool, dry and dark place. They will keep for up to 1 year if properly processed. Once a jar has been opened it will need to be kept in the refrigerator.

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