Spiced Peach Jam
Wow this jam is good. It cooks down so much it concentrates the flavor so you don’t just end up with peaches floating in sugar syrup, but thick, all peach syrup with fruit in it. The cardamom is what takes this over the top. And if you use it in this recipe and pour it over pork, it may just make your year. I would definitely step up your game and make two batches, saving some to give as gifts at Christmas. But only if you are prepared to make it again next year. Your neighbors may riot of you don’t.
Spiced Peach Jam (Recipe updated July 2013)
Inspired by CCA
No pectin needed! This cooks down considerably and yields about 6 full pints.
12 c diced fresh peaches, already peeled and pitted (about 6 lbs)
6 c sugar
2 tsp cinnamon
1/3 c lemon juice
1 1/4 tsp ground cardamom
1 tsp nutmeg
Place all ingredients in a large, heavy bottomed sauce pan. I like to use my Le Creuset Dutch Oven for this. Stir to combine and bring to a rolling boil over med heat. Stirring constantly, boil about 15 minutes till mixture starts to thicken. If desired, mash fruit with a potato masher till fruit is as chunky or smooth as you like. Continue boiling for another 10-15 minutes stirring almost constantly. Don’t let it burn! When jam is ready, you should almost be able to see the bottom of the pan when you stir. It should be thick, reduced, and not quite hold its shape on a spoon. Pour hot jam into sterilized pint jars (leaving 1 inch of head space), wipe rims clean, top with sterilized lids and bands and process in a boiling water canner for 5 minutes. Alternatively, pour into jars and store in the fridge for up to 1 month, or pour into plastic freezer jars and freeze for 6 months.