Recipe: Spiced Peach Jam


6 cups of peaches, pitted and processed through a food mill (About 3.5 lbs whole peaches)
1 vanilla bean
1/2 tbsp cardamom
1/2 tbsp cinnamon
1/4 c lemon juice
1/2 c water
4.5 c sugar, divided
1 box no-sugar needed pectin (approximately 6 tbsp)

1) Wash, pit, and quarter the peaches. Run them through a food mill, allowing as little or as much skin through as you’d like. My peaches were young and the skins fairly thin and tender. By the time the jam is complete, the skins are unnoticeable, but definitely add flavor and color to the final product.

2) Pour the peaches and juice into a large glass container. Add lemon juice, cardamom, and cinnamon. Scrape the vanilla bean and add both the scraped inside and the pod to the juice. Refrigerate 24 hours.

3) Remove bean pod from juice and add jar contents to large pot. Depending on how textured you like your jam, using an immersion blender to process the juice and peaches. I like a fairly smooth, lightly texture jam.

4) Mix together 1/4 c sugar and pectin. Add pectin mixture and 1/2 c water to the peaches and bring to a rolling boil.

5) Add remaining sugar. Return to a boil and let contents boil for one full minute.

6) Ladle jam into prepared jars. Wipe down edges and place 2-piece lids on jars. Process for 15 minutes in a boiling water bath. Allow to cool for 24 hours.


Source: This one is my of my own making, but the basic ratios are from


One response to this post.

  1. […] Spiced Peach Jam Recipe […]


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