This spiced peach jam has a very rich flavor and is ideal for canning. Use it on French toast, bread, or biscuits. A true flavor of autumn!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 12 hrs |
| Total Time: | 13 hrs 10 mins |
| Servings: | 60 |
| Yield: | 5 (12-ounce) jars |
Ingredients
- 6 cups peeled and chopped fresh peaches
- 3 cups white sugar
- 3 tablespoons lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
Instructions
- Immerse the canning jars in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Mix together peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
- Mash peaches with an immersion blender or potato masher to desired size and texture. Return the pot to heat; continue cooking jam until thickened, about 10 minutes more.
- Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims with a clean, damp cloth. Top with the lids and screw on the rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that the lid does not move up or down and seal is tight. Remove the rings for storage and store in a cool, dark area.
Reviews
Gave away as gifts and had people coming back for more. Kept the recipe exactly as it is. Absolutely tremendous!
Made recipe as is. Turned out great. Started with a half batch and then just a couple days later, made a full batch.
I reduced the sugar and spices as I used ripe peaches. IF I were to make it again, I would cut sugar in half and less than half the spices and add 1/4 teaspoon salt. The spices overpowered the peaches.
I used my food processer to chop/mash the peaches.
very easy to make peeling the peaches was messy but fun at the same time I used brown sugar instead of white sugar for a fuller taste came out really nice definitely will be making more as my peach tree has produced so much this year
First time making peach jam. Looks pretty good.
Not a strong peach flavor, but loved all the spices.
My family loves spiced peach jam. We have a peach tree in our side yard so we get plenty of them. This recipe is mush simpler then the one I used for years and the taste is the same wonderful sweet and spicy that my family loves. I am so glad I found your web site. I refer to it many times. Thank you again
1st time I made this I didn’t understand why no pectin was used, so used a bit of liquid pectin at the end to give it a thicker consistency. 2 wks later we opened a jar & must admit, ok on hot bread/toast, yet served cold from the frig. it was a bit too stiff – tastes GREAT tho’! BATCH #2: Made it again (no pectin). Delicious & better consistency! So far I used the called for 6 cups of peaches. Each time I only got 4 EIGHT oz. jars of jam instead of the full 5 SIXTEEN oz. jars the recipes says it’ll make. Am I the only one w/this prob.? 3RD TIME: Used 12 cups peaches & doubled rest of recipe. Got TEN 8 oz. jam jars instead of just four. Took more time, but was well worth it! PERFECT gifts for the holidays!
This recipe is the best!! Spices bring out the favor in the peaches. Love, love, love it.
I am now making my fourth batch this week because I can’t keep it away from my family and friends! Definitely a crowd favorite! And I decided to try a batch with 2 cups white sugar, 1 cup brown sugar. It was good, not quite as sweet, but not quite the peachy flavor either. Probably won’t do that again. I also add some vanilla.
I really like this jam! But it does take a lot longer to cook down than recipe said and it still comes out a little runny. I think it’s a little sweet but my family thinks it’s perfect.
Took me a lot longer than recipe stated to make. You will need about 15 LARGE peaches for this recipe, and it is better if they are slightly overripe as they will peel much easier. I used a hand mixer instead of a potato masher and it worked ok, but the jam was still a little too stringy for my taste. The processing only worked for one of my jars- the other did not seal properly but it should be fine in the fridge. Additionally, it only made 1 1/2 jars of jam- not 5.
What a great recipe. Did not change a thing. Perfect
Tastes delicious and works with other stone fruit as well. Had some on toaster waffles this morning. The only thing I think it ‘might’ need is pectin or some other thickener. I say might because if you’re not a fan of runny jam (I don’t care) you might want it thicker. But tastes great and works as is for me.
I’ve never had or made a spicy jam before, but decided to try this recipe for the few peaches I had that needed to get used. It is delicious! Since I just made about half, I am keeping it in the fridge, rather than canning. Try it, you’ll like it!
Absolutely delicious! But may burn easily if not very careful¡
You can also substitute pears in this recipe. It’s delicious. I give some away at Christmas to friends and they always ask in January and February if I have anymore left. We like it on homemade biscuits with our morning tea.
Love it. My wife said it was the best.
This came out perfect. The spices were so delicious with the peaches! I made no changes at all. I bought more peaches so I could make it again this week… we’ve already finished the 3 jars I originally made!!
This jam is delicous! I love cinnamon so I changed the cinnamon to 1 tsp. I didn’t have all spice so I added 1/4 tsp of ground cloves. I gave this out last year as Christmas gifts and the family was sad when we used our last jar. Definitely a keeper!!