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Cinnamon Peach Jam

by on July 29, 2009 in Canning

See this recipe post on bertscannery’s site!

July 29, 2009 Canning
5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep Time

Cook Time

Difficulty Easy

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7

Recipe Description

Tastes just like peach cobbler…Would make a great filling for a thumbprint sugar cookie…Just an idea!

Preparation Instructions

~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.

Ingredients

  • 3 pounds Fresh Ripe Peaches
  • 4 whole Cinnamon Sticks
  • 3 Tablespoons Fresh Lemon Juice
  • 1-½ package Powder Pectin
  • 7 cups Sugar

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