Cinnamon Peach Jam Water Bath
Capture the essence of summer in a jar with this Cinnamon Peach Jam Water Bath recipe. Made with juicy, ripe peaches and a touch of warm ground cinnamon, this jam boasts a perfectly balanced sweet and spiced flavor profile that’s irresistibly cozy. Enhanced with fresh lemon juice and thickened with fruit pectin, the jam achieves a luscious, spreadable consistency that’s ideal for toast, pastries, or even as a glaze for savory dishes. The simple water bath canning process ensures shelf-stable jars that can be enjoyed year-round, making this recipe perfect for novice and seasoned canners alike. Follow precise instructions for proper sealing, and savor the taste of homemade preserves with every spoonful.
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Ingredients
- 6 cups (peeled, pitted, and diced) Fresh ripe peaches
- 4 cups Granulated sugar
- 1.5 teaspoons Ground cinnamon
- 2 tablespoons Lemon juice
- 1 packet (1.75 oz) Fruit pectin
- 1 cup (for canning process) Water
Directions
Step 1
Fill a large stockpot or canner with water. Place your canning jars, lids, and bands inside and bring the water to a boil to sterilize. Once sterilized, carefully remove the jars and allow them to air dry on a clean towel.
Step 2
Bring a separate large pot of water to a boil. Gently place the peaches into the boiling water for 30 seconds to 1 minute. Remove them and immediately transfer them to an ice bath. Once cooled, peel off the skins, pit the peaches, and dice them into small pieces.
Step 3
In a large heavy-bottomed pot, combine the diced peaches, granulated sugar, ground cinnamon, and lemon juice. Stir well to ensure the sugar dissolves into the fruit juices.
Step 4
Place the mixture on medium heat and bring it to a boil, stirring frequently to prevent sticking or burning. Boil for 5-7 minutes.
Step 5
Stir in the packet of fruit pectin and continue boiling the mixture for another 1-2 minutes. Test the consistency of the jam by placing a small spoonful onto a chilled plate. If it thickens after a few seconds, it is ready. If not, continue boiling for an additional 1-2 minutes.
Step 6
Ladle the hot jam carefully into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Step 7
Place the lids on top of the jars and screw on the bands until they are fingertip-tight. Submerge the filled jars into the boiling water of your canner, making sure they are completely covered by at least 1 inch of water.
Step 8
Process the jars in the boiling water bath for 10 minutes. Adjust the time if you are at higher altitudes (consult canning altitude charts if necessary).
Step 9
Carefully remove the jars from the water bath and set them on a towel-lined surface to cool completely. You should hear a popping sound as the jars seal. Check the seals after 24 hours by pressing the center of each lid. If it does not flex, the jar is sealed properly.
Step 10
Store the sealed jars in a cool, dark place for up to one year. Any jars that did not seal should be refrigerated and consumed within 2-3 weeks.
Nutrition Facts
| Serving size | (2552.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3628.7 |
| Total Fat 3.9g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7.9mg | 0% |
| Total Carbohydrate 946.0g | 0% |
| Dietary Fiber 24.9g | 0% |
| Total Sugars 920.8g | |
| Protein 13.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 141.0mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 2762.0mg | 0% |
Source of Calories