Spicy Peach Jam

Yum! Longtime friend Roxanne Wilbur offered to bring us peaches from her travels over the mountains. From a case of peaches, I made three batches of jam, a galette and a peach cobbler. This recipe makes 3 to 4 pints. This is a water bath canning recipe.

Ingredients

Peaches, 10 freestone; 5 cups chopped

Sugar, 3 cups

Lemon, 1

Cinnamon, 1 teaspoon

Nutmeg, ½ teaspoon, freshly grated

Liquid pectin, one 3-ounce packet

Preparation

Remove the skin of the peaches, remove pit and chop small. Remove the zest of the lemon, squeeze all the lemon juice and put together in a small bowl. Measure the sugar and place in a heavy duty, non-reactive cooking pot. Put in the chopped peaches and mix thoroughly. Bring to a boil and add in the lemon juice and zest, the cinnamon and nutmeg. Cook over high heat for 15 minutes, stirring continuously. Add the pectin, bring to a rolling boil, stirring for 1 minute. Immediately remove from the heat.

Use sterilized 1 pint canning jars. Fill your heated jars to within ¼-inch from the top. Wipe rim of jar and seal lids. Water bath process for 10 minutes. Remove and allow to sit, undisturbed for 24 hours. Contents will keep for one year.

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