Homemade Peach Jam with Fall Spices
One way to use up the end-of-summer bounty of fresh fruit? Start jamming. This fall-spiced fruit spread makes a perfect pairing with whole-wheat toast, waffles, pancakes, or try a dollop to jazz up plain Greek yogurt.
- 8 ripe peaches, sliced into 1/2-inch-thick pieces
- 3 cups sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/4 teaspoon cinnamon
- 2 tablespoons fresh lemon juice
- Rind of 1 lemon, peeled into large pieces using vegetable peeler
- 1 1/2 packages (3 ounces each) liquid pectin
- In a medium stockpot over medium-high heat, combine peaches, sugar, spices, lemon juice, and lemon rind and bring to a boil. Reduce to a slow simmer over medium heat. Cook 45 minutes, stirring occasionally. If foam appears on top, use a slotted spoon to skim off foam and discard. Remove lemon rind with a fork.
- Remove from heat and add liquid pectin, stirring constantly. Return to a full rolling boil and cook for 1 minute. Quickly and very carefully ladle preserves into six to seven sterilized jars, leaving 1/2 inch of room at top. Carefully twist lids on top of jars. To seal, gently place jars in a large stockpot full of boiling water, making sure jars are fully submerged. Let sit in simmering water for 10 to 15 minutes to set. (If jars have not set in this time, they will seal while cooling.)
- Remove jars from water and set aside to cool. You will hear a "pop" noise when jars are sealed. Allow jars to set for 24 hours before opening.
- Recipe courtesy of Candice Kumai.
- If you don't want jam to be too thick, add 1 cup water or orange juice to thin.
- Nutrition information based on 1-tablespoon serving size.
Per serving: 29 kcal cal., 0 g fat (0 g sat. fat), 0 mg sodium, 0 g fiber, 0 g pro., 1 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet