Description
Fresh peaches simmered with zesty lemon and warm cinnamon fill your kitchen with a sun-kissed aroma as syrupy jam bubbles to a perfect set, ready to brighten breakfasts and desserts.
Ingredients
- 6 cups fresh ripe peaches peeled pitted and chopped
- 3 cups granulated sugar
- 1 packet low-sugar fruit pectin (1.75 ounces)
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- ½ teaspoon ground cinnamon
Instructions
- Sterilize four 8-ounce canning jars and their lids by boiling them in a large pot of water for 10 minutes, then keep them warm until ready to fill.
- In a large bowl, lightly mash about half of the chopped peaches with a potato masher, leaving the rest in small chunks for texture.
- In a heavy-bottomed saucepan combine the mashed and chunky peaches with fruit pectin and lemon juice; stir over medium heat until the pectin dissolves completely.
- Increase heat and bring the mixture to a full rolling boil, stirring constantly to prevent scorching.
- Add the sugar all at once, return to a full rolling boil, and boil hard for exactly one minute while stirring continuously.
- Remove the pan from heat and skim off any foam with a metal spoon; stir in the lemon zest and ground cinnamon until evenly distributed.
- Carefully ladle the hot jam into the warm sterilized jars, leaving ¼-inch headspace; wipe jar rims clean, place lids on top, and screw on bands until fingertip-tight.
- Process the filled jars in a boiling water bath for 10 minutes; remove and let stand undisturbed for 12–24 hours, then check seals and store.
Notes
- The jam will thicken further as it cools; don’t worry if it seems slightly loose when hot.
- Use fully ripe, fragrant peaches for the best natural sweetness and aroma.
- After opening, keep jars refrigerated and use within one month for peak flavor.
- Properly sealed jars can be stored in a cool dark place for up to one year.