Print this page

recipe name

Spiced Peach Jam

Excerpted from 250 Home Preserving Favorites by Yvonne Tremblay © 2010 Robert Rose Inc. Reprinted with permission. All rights reserved.


This jam features whole spices, which are left in the jam for extra flavor and interest.

Six 8-ounce (250 mL) jars



5 cups finely chopped peeled peaches 1.25 L
12 whole cardamom pods 12
6 pieces cinnamon stick (each 2 inches/5cm) 6
6 whole cloves 6
1 package powdered pectin (1.75 oz/49 or 57 g) 1
5 cups granulated sugar 1.25 L


How to Peel Peaches: Bring a medium pot of water to a boil over high heat. Place peaches in water two at a time; boil for 20 to 30 seconds. Remove peaches with a slotted spoon and immediately immerse in a bowl of cold water. Repeat with remaining peaches. When peaches are cool enough to handle, slit down the side of the peel with a paring knife and slip off peel. Cut peaches in half and remove pits.


1. In a large, deep, heavy-bottomed pot, combine peaches, cardamom, cinnamon and cloves. Bring to a full boil over high heat. Boil for 3 minutes, stirring constantly. Turn off heat and let stand for 30 minutes, stirring occasionally.
2. Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
3. Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
4. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
5. Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim. Make sure there are 2 cardamom pods, a piece of cinnamon stick and a clove in each jar. Wipe rims; apply prepared lids and rings. Tighten rings just until fingertip-tight.
6. Process jars in a boiling water canner for 10 minutes (for details, see page 20). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.