Peach Pie Jam

Yields eight 8-ounce jars of jam. Prepare your jars, lids and rings according to standard canning practices. So sterilize them and have them ready to go.

Peel, pit and chop peaches. My family likes whole pieces of fruit in our jam so I pureed a little more than half of the cut peaches using my food processor and left the rest in big chunks. Place peaches in a large pot.

Place the pot of peaches on the stove, turn on the heat, and add the pectin. Bring mixture to a boil. Once mixture starts to bubble add the sugar. Stir in sugar and let it mix with the fruit for a few seconds. Then add vanilla paste and cinnamon. Bring mixture to a rolling boil. Basically what this means is when you stir the mixture it does not stop boiling. Let the mixture boil hard for one minute while stirring. Remove from heat.

Ladle warm jam into the warm, sterilized jars. Obviously, you are handling something that is hot so when working use a dish cloth or oven mitt to hold the jar. Make sure to wipe off any jam that has dripped on the edge of the jar. You need the jar to be clean or it will not seal. To do this use a wet dish cloth. Then put the lids and rings on. The warm jar and warm jam are important because as they cool the sealing process happens. If your jam gets cool for some reason or you want to be extra sure you jars seal you can put the jars with jam back into a pot of water and bring water to boil. Let it boil for 15 minutes. Turn of heat and let the jars sit in the water for 15 minutes to cool down. Then take jars out of water.

Then listen for the sounds of popping jar lids. It’s music to your ears because it means you have successfully preserved your jam!