Peach Cobbler Jam
Capture the essence of summer with this delightful Peach Cobbler Jam, a spread bursting with juicy, ripe peaches and warm spices like cinnamon and nutmeg. This easy homemade jam takes just 15 minutes of prep and combines fresh peaches, powdered pectin, and a touch of vanilla for that nostalgic cobbler-inspired flavor. Perfectly sweetened and spiced, it’s ideal for slathering on toast, dolloping over yogurt, or even as a decadent topping for pancakes and waffles. With instructions for both water-bath canning and refrigerator storage, this jam can be savored year-round, making it a pantry must-have for any peach lover.
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Ingredients
- 6 cups (peeled, pitted, and diced) Fresh peaches
- 4 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Vanilla extract
- 1 box (1.75 ounces) Powdered pectin
- 2 tablespoons Fresh lemon juice
Directions
Step 1
Begin by preparing the peaches. To easily peel them, bring a large pot of water to a boil and fill a large bowl with ice water. Use a knife to make a small 'X' on the bottom of each peach. Blanch the peaches in boiling water for 30 seconds, then transfer them immediately to the ice water bath. The skins should slip off easily. Pit, dice, and measure 6 cups of peaches.
Step 2
In a large, heavy-bottomed saucepan, combine the diced peaches, granulated sugar, ground cinnamon, ground nutmeg, and fresh lemon juice.
Step 3
Bring the mixture to a gentle boil over medium heat, stirring frequently to avoid sticking. Mash the peaches with a potato masher or the back of a spoon until the mixture reaches your desired consistency (chunky or smooth).
Step 4
Sprinkle the powdered pectin over the peach mixture and stir well to combine. Bring the mixture to a full rolling boil (a boil that does not subside when stirred), stirring continuously.
Step 5
Continue boiling vigorously for 1-2 minutes, ensuring the peaches break down further and the sugar is fully dissolved.
Step 6
Remove the saucepan from heat and stir in the vanilla extract, blending it thoroughly into the jam.
Step 7
To test the jam's consistency, spoon a small amount onto a chilled plate and let it sit for a minute. If it thickens to your liking, it’s ready. If not, return the mixture to a boil for 1 more minute and repeat the test.
Step 8
Ladle the hot jam immediately into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and secure the lids and rings. Process the jars in a boiling water bath for 10 minutes, if desired, to seal them for long-term storage.
Step 9
Let the jars cool completely at room temperature. Check the seals before storing. Properly sealed jars can be stored in a pantry for up to 1 year. Any unsealed jars should be refrigerated and consumed within 3 weeks.
Nutrition Facts
| Serving size | (2316.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3735.3 |
| Total Fat 4.8g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1.5mg | 0% |
| Total Carbohydrate 971.9g | 0% |
| Dietary Fiber 47.0g | 0% |
| Total Sugars 921.4g | |
| Protein 13.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 116.3mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 2769.1mg | 0% |
Source of Calories