Spiced Peach Preserves

I'd like to introduce you to my new best friend.

I purchased it last fall on clearance. You can purchase your's at the Fresh Preserving Store. This little device is amazing if you detest standing around over a hot pot stirring for 30-45 minutes straight. 

It is peach season in my kitchen. So I'm a month behind the rest of the south but there is a logical explanation for that. My peaches came from my dad's peach trees in Ohio and I'm cheap. His peaches are free to me. Plus, homegrown just tastes better.

Today's creation is Spiced Peach Jam. Spiced just enough to add to the ripe, juicy flavor of the tree ripened peaches.

I used my wonderful jam maker. However I have included directions for the old-fashioned method for those are not opposed to the hand stirring.

Spiced Peach Preserves

6 cups crushed, peeled, pitted peaches

4 tbsp. pectin

3 tbsp. lemon juice

2 tsp. ground cinnamon

1/8 tsp. ground cloves

1/2 tsp. ground nutmeg

3 tbsp. lemon juice

1/2 tsp. butter

3 cups sugar

Jam Maker Directions:

Sprinkle pectin over the bottom of the jam maker's pot. Pour crushed fruit on top. Add lemon juice and spices. Toss in the butter. Turn on the machine and set timer to the full 30 minutes cook time. (Since I almost doubled the amount of fruit used by their average recipe). Put on the lid and hit the enter button. When the machine beeps for sugar, add the sugar. Pour into prepared jars when it is finished. Process in water-canner for 10 minutes, adjusting for altitude. Turn off heat, remove lid and allow to set for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. (Although most seal within 2-3 minutes).. 

Old Fashioned Directions:

Combine prepared peaches with lemon juice, spices and sugar in a 6- or 8-quart saucepan. Stir in pectin. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired.

Bring to a full rolling boil over high heat, stirring constantly.

Cook for 30-45 minutes, until it passes the "spoon test" (Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and "sheet" off the spoon, the jellying point has been reached.)

Skim off any foam with metal spoon.

Ladle hot jam into warm jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band until it is fingertip tight.

Process jars in water-canner for 10 minutes, adjusting for altitude. Turn off heat, remove lid and allow to set for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. (Although most seal within 2-3 minutes).