Fresh peaches can be turned into a sweet spread with a short cooking process and a hot-water canning method.

This recipe uses crushed peaches, lemon juice, powdered pectin, sugar, and either cinnamon or allspice, producing about six half-pint jars.

Ingredients

- 3 pounds fresh peaches

- 1.75 ounces powdered pectin

- 2 tablespoons lemon juice

- 5 cups sugar

- 1/2 teaspoon cinnamon or allspice

The recipe takes about 20 minutes to prepare and 6 minutes to cook, for approximately 26 minutes total. The stated yield is about 72 servings from six half-pint jars.

Preparing the Peaches

The peaches should be fully ripe before preparation. Remove the stems, skins, bruised portions, and pits, then crush the peach flesh. The original quantity of 3 pounds produces about 4 cups of crushed peaches, or roughly seven medium peaches.

Instructions

- Sort and wash the fully ripe peaches. Remove the stems, skins, bruises, and pits, then crush the peaches.

- Measure 4 cups of crushed peaches into a large cooking vessel. Add 2 tablespoons of lemon juice and 1 package of powdered pectin, approximately 1.75 ounces. Stir thoroughly.

- Place the mixture over high heat. Stir constantly while bringing it to a full rolling boil, with bubbles covering the entire surface.

- Add all 5 cups of sugar and the 1/2 teaspoon of cinnamon or allspice at once. Continue heating until the mixture reaches another full bubbling boil.

- Once it reaches the full boil, boil hard for 1 minute while stirring constantly. Using a timer helps prevent the boiling period from being shortened.

- Remove the jam from the heat and skim the foam from the surface. The foam can be refrigerated and used on toast for the next couple of days.

- Immediately transfer the hot jam into sterile canning jars. Leave 1/4 inch of space between the jam and the top of each jar.

Seal the jars and process them for 5 minutes in a boiling water bath.

Texture and Sugar Considerations

The powdered pectin works with the fruit, lemon juice, and sugar to produce the firm texture expected from this style of jam. Reducing the sugar in the recipe can prevent traditional jam from setting properly, so the stated 5-cup quantity should be retained when using this formula.

A smaller batch can be made by reducing every ingredient proportionally. The recipe should not simply be multiplied to create a larger batch, because larger batches can change how the jam sets.

If the jam does not set as expected, the result can depend on the particular pectin being used. A setting test can be performed before filling the jars by placing a spoonful of jam on a chilled plate and putting it in the freezer for 1 minute. If the jam wrinkles and holds its shape when pushed with a finger, it has reached a suitable setting point.

Serving Ideas

Peach jam works well as a spread for bread, muffins, and scones. It can also be added to homemade ice cream for a peach-based frozen dessert. For a different spice profile, use allspice instead of cinnamon. Both are included in the recipe at the same quantity, so the choice changes the seasoning without changing the rest of the formula.

Homemade peach jam is most practical when the peaches are fully ripe and the ingredients are measured accurately before cooking begins. Keep the sugar quantity unchanged for the traditional setting method, follow the boiling times closely, and process filled jars in the boiling water bath for 5 minutes.