Spiced Peach Jam
Capture the essence of summer with this irresistible Spiced Peach Jam, a perfect blend of sweet, juicy peaches and warm spices that will elevate your breakfast or dessert game. Crafted with ripe, golden peaches and infused with a hint of cinnamon, ginger, and cloves, this homemade jam delivers a comforting balance of sweetness and earthy depth. With just 15 minutes of prep time and easy-to-follow steps, you can create a luscious spread that pairs beautifully with toast, biscuits, or even as a topping for ice cream. Whether you're an experienced jammer or a novice looking to try your hand at canning, this recipe will guide you every step of the way, resulting in a batch of jam you’ll savor long after peach season ends. Discover the joy of preserving homemade flavors with this spiced peach delight!
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Recipe Information
Ingredients
- 4 cups (peeled, pitted, and diced) ripe peaches
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 2 tablespoons water
Instructions
Begin by peeling the peaches. To make this easier, blanch the peaches by placing them in boiling water for 30 seconds, then transferring them to an ice bath. The skins should peel off easily.
Pit the peaches and dice them into small pieces until you have 4 cups.
In a large heavy-bottom pot or saucepan, combine the diced peaches, granulated sugar, lemon juice, ground cinnamon, ground ginger, ground cloves, and water.
Stir the mixture to combine, then place the pot over medium heat.
As the mixture heats up, use a potato masher or the back of a spoon to crush the peaches gently and release their juices. This will help create a jammy texture.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer. Stir frequently to prevent sticking or burning.
Simmer for about 35-45 minutes, or until the mixture thickens and reaches the desired consistency. You can test the thickness by placing a small spoonful of jam on a chilled plate and running your finger through it. If it holds its shape, it’s ready.
Once the jam is done, remove it from heat and let it cool slightly.
Ladle the jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars tightly and let them cool to room temperature before storing in the refrigerator. If properly canned, the jam can also be stored in a cool, dark place for several months.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 497.8 g | 181% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 480.4 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1849 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
