Spiced Peach Jam

I don't know who wrote out this recipe. It came with the roommate's recipes in the original folder, but the handwriting is different.

4 cups (about 3 pounds) ripe peaches, peeled, pitted and chopped fine 1/4 cups lemon juice 7 1/2 cups sugar 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon allspice 1/2 (6-ounce) bottle liquid fruit pectin Peel, pit and chop the peaches. Combine peaches and lemon juice. Add sugar and spices, mix well. Place over high heat and bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat; immediately stir in pectin. Skim off foam with metal spoon. Cool slightly, stir and skim by turns for 5 minute. Ladle into hot, sterilized jars and seal. Makes 6 half pints. Let jam set about 2 weeks before using.

Spiced Peach Jam Recipe

I remember my mother making cherry jam with bottled pectin. Use a BIG pot because when you add the pectin, the jam immediately foams up to about twice its size—very dramatic!

But with that much sugar, I'm surprised you need any additional pectin at all. I would skip the pectin and boil the jam to 220–222°F. If you don't have a candy thermometer, test by pouring a little of the mixture off a clean metal spoon. When the last bit makes two drops, you have a soft gel (ice cream sauce); when it comes off in a sheet, you have jelly.

Source: University of Minnesota Extension Service

Let the jam cool completely (at least overnight) and it's ready to use. If you are keeping the jam more than a couple weeks, be sure to process it in a hot water bath.