Categories: conserves, jams, jelly, preserves
Ingredients
- 6 cups chopped peeled peaches ( 2 1/2 lb.)
- 3 cups sugar
- 1 cinnamon stick
- 3 Tbsp. lemon juice
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground nutmeg
Directions
- 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.
- When mixture boils, mash fruit with potato masher to desired consistency. Boil an additional 5 to 10 minutes, stirring frequently, or until slightly thickened (you’ll begin to see bottom of pot when stirring) and set. (Temperature should be about 221 degrees F.) Remove from heat; remove cinnamon stick.
- Pour hot jam into 4 sterilized 8 oz. jars/ Carefully wipe jar rims; cover. Process in boiling water bath 5 minutes.
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makes 4 (8oz.) jars
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TIP; To test jam, before you begin cooking, place a small plate in 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 pot from heat during testing time.) When set, jam will be slightly jelled and will not run on the plate. If jam is too liquid, cook an additional 1 to 2 minutes before testing again.