Fresh Spiced Peach Jam

Recipe View 20 mins Prepare the canning jars: Immerse the canning jars in simmering water to sterilize them. (Time: 20 minutes) Wash new, unused lids and rings in warm, soapy water and set aside.

Recipe View 5 mins Combine ingredients: In a large, heavy-bottomed pot, combine the chopped peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice. (Time: 5 minutes)

Recipe View 18 mins Cook the jam: Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching. Once boiling, reduce the heat slightly and continue to cook, stirring occasionally, until the peaches are soft and translucent. (Time: 15-20 minutes)

Recipe View 5 mins Mash the peaches: Remove the pot from the heat and use an immersion blender or a potato masher to break down the peaches to your desired consistency. For a smoother jam, blend more thoroughly. (Time: 5 minutes)

Recipe View 13 mins Thicken the jam: Return the pot to medium heat and continue to cook the jam, stirring frequently, until it thickens and reaches the 'gel' stage. To test for gel, place a small spoonful of jam on a chilled plate and let it sit for a minute. If it wrinkles when you push it with your finger, it's ready. (Time: 10-15 minutes)

Recipe View 10 mins Fill the jars: Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top. (Time: 10 minutes)

Recipe View 10 mins Process the jars: Wipe the rims of the jars with a clean, damp cloth to remove any spills. Place the lids on the jars and screw on the rings until finger-tight. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and carefully lower the jars into the pot using a jar lifter, ensuring they are 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.

Recipe View 12 hrs Cool and seal: Carefully remove the jars from the stockpot and place them on a towel-lined surface, several inches apart, to cool completely. (Time: 12 hours) As the jars cool, you should hear a 'pop' sound as the lids seal. After 12 hours, check the seals by pressing down on the center of each lid. If the lid doesn't move up and down, the jar is properly sealed. Remove the rings for storage and store the sealed jars in a cool, dark place.