Categories: conserves, jams, jelly, preserves

Ingredients

• 6 cups chopped peeled peaches ( 2 1/2 lb.)
• 3 cups sugar
• 1 cinnamon stick
• 3 Tbsp. lemon juice
• 1/2 tsp. ground cardamom
• 1/2 tsp. ground nutmeg

Directions

1. Place all ingredients in a heavy large pot; stir to combine. Bring to a rolling boil over medium-high heat. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil.
2. When mixture boils, mash fruit with potato masher to desired consistency. Boil an additional 5 to 10 minutes, stirring frequently, or until slightly thickened (you’ll begin to see bottom of pot when stirring) and set. (Temperature should be about 221 degrees F.) Remove from heat; remove cinnamon stick.
3. Pour hot jam into 4 sterilized 8 oz. jars/ Carefully wipe jar rims; cover. Process in boiling water bath 5 minutes.

4. makes 4 (8oz.) jars

5. TIP; To test jam, before you begin cooking, place a small plate in the freezer to chill. When jam begins to thicken slightly, place a small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove pot from heat during testing time.) When set, jam will be slightly jelled and will not run on the plate. If jam is too liquid, cook an additional 1 to 2 minutes before testing again.

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