Peach Cinnamon Jam
Day Two
Hundred and Forty Seven (22.01.2013)
Processing: Hot Water Bath 10mins
Processing: Hot Water Bath 10mins
Storage: 12
months+
Yield: 3-4 x half-pints (3-4
cups)
Recipe Source: 365 Days of Creative Canning
Peaches and cinnamon partner so well together in this great-looking, deee-licious jam! ♥
Ingredients:
2 pounds (1kg) peaches, washed, peeled, halved, stoned and chopped
1 cup water
2 pounds (1kg) peaches, washed, peeled, halved, stoned and chopped
1 cup water
2 tablespoons bottled lemon juice
2 tablespoons powdered pectin (or 4 teaspoons Jamsetta)
2 tablespoons powdered pectin (or 4 teaspoons Jamsetta)
1 teaspoon ground cinnamon
2 cups white sugar
2 cups white sugar
Simmer prepared peaches and water in a saucepan (covered) for 15
minutes until very soft, stirring occasionally. You can prepare your jars while you simmer the peaches.
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Prepare jars by covering in water and boiling for 10 minutes.
Puree
peaches.
Pulse fruit
with immersion blender, processor or food mill until smooth. You should get approximately 2 cups of peach puree.
Make jam.
Measure the puree into your jam-making pot. The sugar amount will be the same as the puree amount, so measure the sugar into a separate bowl ready to add. Whisk the lemon juice, cinnamon and pectin into the puree in the pot. Bring to a high boil and then add the pre-measured sugar all at once. Bring to a rolling boil (cannot stir down) and boil for 1 minute. Turn heat off and skim away foam.
Measure the puree into your jam-making pot. The sugar amount will be the same as the puree amount, so measure the sugar into a separate bowl ready to add. Whisk the lemon juice, cinnamon and pectin into the puree in the pot. Bring to a high boil and then add the pre-measured sugar all at once. Bring to a rolling boil (cannot stir down) and boil for 1 minute. Turn heat off and skim away foam.
Prepare lids.
While you are making the jam, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jam and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Ladle the hot jam into the prepared, hot jars, filling to ¼ inch (0.5cm) headspace. Wipe rims
and seal.
Process in
hot water bath canner.
Process in hot water bath canner for 10 minutes (time begins once water is boiling again). Turn heat off and
rest jars in water for 5 minutes before placing onto a towel-covered bench
overnight to cool.
The next day ...
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.