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Tastes just like peach cobbler…Would make a great filling for a thumbprint sugar cookie…Just an idea!
~For basic peach jam omit the cinnamon sticks.
Peel and pit peaches then finely chop or food process. Add chopped peaches to a 6 to 8 quart pot.
Add cinnamon sticks, lemon juice, and pectin. Bring mixture to a rolling boil stirring frequently.
Add sugar and cook for 1 minute. Remove from heat.
CAREFULLY remove cinnamon sticks from Jam. Skim off foam.
Ladle jelly into sterilized hot half-pint jars, leaving 1/8 inch head space. Process in a boiling water canner for 10 min.
Allow to cool completely away from drafts, then store in a cool, dark place.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!