About the Recipe
Ingredients
6 cups peeled and chopped fresh peaches
3 cups white sugar
3 tablespoons lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
Preparation
Step 1
Immerse the canning jars in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Step 2
Mix together peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
Step 3
Mash peaches with an immersion blender or potato masher to desired size and texture. Return the pot to heat; continue cooking jam until thickened, about 10 minutes more.
Step 4
Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims with a clean, damp cloth. Top with the lids and screw on the rings.
Step 5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 10 minutes.
Step 6
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that the lid does not move up or down and seal is tight. Remove the rings for storage and store in a cool, dark area.
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