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Easy Spiced Peach Jam Recipe

This Spiced Peach Jam recipe is simple, fast, and tastes like pure comfort. It's perfect on toast, biscuits, ice cream, or straight off the spoon.
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Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • Potato Masher (optional)
  • Spoon (for skimming)
  • Clean jars
  • Lids and rings
  • damp cloth (for wiping rims)
  • boiling water bath canner (optional, for canning)
  • small plate (optional, for plate test)

Ingredients
  

Hauptzutaten

  • 4 cups peaches chopped or smashed, ripe and juicy
  • 1 tablespoon lemon juice
  • 3 tablespoons low sugar pectin rounded
  • 0.25 teaspoon cinnamon ground
  • 0.25 teaspoon ground allspice
  • 0.125 teaspoon ground cloves
  • 3 cups sugar

Instructions
 

  • Prep Your Peaches: Get your 4 cups of peaches ready. As mentioned, you can chop them into small pieces or give them a good smash with a potato masher right in the pot. Put the prepared peaches into a large, heavy-bottomed pot or Dutch oven.
  • Add the Basics: Stir in the 1 tablespoon of lemon juice. Then, stir in the 3 rounded tablespoons of pectin before adding the sugar. This helps the pectin distribute evenly and start working its magic.
  • Spice it Up: Add your spices – the 1/4 teaspoon cinnamon, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves. Give everything a good stir to combine.
  • Bring to a Boil: Place the pot over high heat and stir constantly until the mixture reaches a rolling boil that you can't stir down. This usually takes several minutes.
  • Add the Sugar: Once you have that vigorous boil, pour in the 3 cups of sugar all at once. Stir well until the sugar is completely dissolved.
  • Boil Again: Bring the mixture back to a rolling boil. Stirring frequently to prevent scorching, boil hard for 1 minute. This minute is crucial for the pectin to activate with the sugar!
  • Skim the Foam (Optional but Recommended): As the jam boils, you might see some foamy stuff rise to the surface. You can gently skim this off with a spoon for a clearer, prettier jam. It doesn't affect the taste, but it makes the texture nicer.
  • Jar It Up: Carefully remove the pot from the heat. Ladle the hot jam into clean jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean with a damp cloth (essential for a good seal if you're canning!). Place lids and rings on the jars.
  • Process or Cool: If you're canning for shelf stability, process the jars according to safe canning guidelines (usually 10 minutes in a boiling water bath for half-pint or pint jars at sea level). If you're not canning, just let the jars cool completely on the counter. As they cool, you should hear the lids "pop" as they seal.
  • Cool and Store: Let the jars cool completely before storing. For non-canned jars or any jars that didn't seal, store them in the refrigerator. Sealed jars can be stored in a cool, dark place.

Notes

Tips for Success:
- Use Ripe, But Not Overripe Peaches: Slightly firm-ripe peaches are ideal.
- Measure Carefully: Especially the pectin and sugar amounts.
- Don't Rush the Boil: Reach a full, rolling boil before adding sugar, and maintain it for the required time after adding.
- Have Jars Ready: Make sure your jars are clean and warm before you start cooking.
- Prep Ahead: Peaches can be prepped ahead and kept covered in the fridge.
Substitutions & Additions:
- Other Spices: Swap allspice/cloves for nutmeg or ginger. Add vanilla bean or extract.
- Different Fruit: Use apples, pears, or berries (keep total fruit around 4 cups).
- A Splash of Spirit: Add bourbon or rum.
- Heat: Add a tiny pinch of cayenne pepper.
Storage:
- Refrigerator: 3-4 weeks for non-processed or unsealed jars.
- Freezer: Up to a year. Leave extra headspace.
- Pantry (Canned Jars): At least a year in a cool, dark place if properly processed and sealed.