Spiced Peach Jam

5 lbs Peaches or Nectarines (approximately 8 cups diced)
Juice of 1 lemon (approximately ¼ Cup)
5 Cups granulated sugar
2 tart apples (I prefer Granny Smith)
2 cinnamon sticks
¼ teaspoon all-spice

Squeeze lemon into a large bowl.  Rinse peaches well under cold water.  Remove skins by blanching.  You can do this by dipping peaches in boiling water for 30 second to 1 minute.  Immediately remove the peaches to a sink or bowl with cold water (preferred ice bath) to stop the cooking.

Slice the peaches in half and discard the pit. You will see a 'seam' down one side of your peach. If you slice the peach around the diameter following this line you will be able to easily remove the pit. The skin will slide right off, if you have a few spots that are more difficult you can use a paring knife to remove those spots. Finely chop your peaches and place into your bowl with lemon juice.  Toss to coat the peaches in the lemon juice.

Pour peaches and sugar into large 8-12 quart heavy bottom pot, stir well to combine.  Cover with plastic wrap.  Allow peach mixture to sit for an hour before cooking.  After peaches are macerated and 1 hour has passed, remove plastic wrap and bring to a boil over medium heat.

Add prepared apples, cinnamon sticks and all-spice immediately.  Prepare apples by coring and peeling.  Small dice apples and add to peach mixture. 

Bring peaches to a boil on medium heat for 60 minutes, stirring occasionally.  After 1 hour reduce heat to low, keeping a slow boil.  After 15 minutes, put a spoon of jam onto  a saucer and place into the freezer until cool.  If you can easily pass your finger through the jam it is not done.  Check every few minutes and once the jam gives some resistance (starts to create ripples) you are done!  When finished, jam will resist and rumple a bit, it will be more jellied than sauce. That’s what you want to see.

Remove from heat and either can in sterilized jars, according to standard safe canning practices, or put in the fridge or freezer for prompt consumption.

Makes approximately 7 or 8 - 8 oz jars.

YIELD: 15 Cups   Approximately 7 ½ Jelly Jars

Recipe printed from http://TheSlowRoastedItalian.com/
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