To successfully process the Spiced Peach Jam featured in the August/September 2010 issue, follow these steps.

Sterilizing Jars
All jars that are used for jam should be sterilized; use canning jars that are designed to withstand the heat of boiling water.

Place the jars on a rack in a large pot. (If you don’t have a specially designed canning pot with jar holders, put a small, round cooling rack in the bottom of the pot to elevate the jars.) Fill the pot with enough hot water to completely cover the jars. Cover the pot, bring the water to a boil and boil the jars 10 minutes. To keep the jars warm until you’re ready to fill them, keep them in hot water or on a small baking sheet in a 250°F. oven. (This prevents the jars from breaking when you add the hot jam.)

Processing Jam for Room Temperature Storage

Sealing Use lids and screw bands that are designed for canning when storing jam at room temperature. These specially designed lids create an airtight seal. Paraffin is no longer recommended for sealing because an airtight seal may not form.

Warm the lids according to the manufacturer’s directions. (Usually lids are kept in simmering, but not boiling, water for 5 minutes or until ready to use.) Lids can only be used once—do not reuse them. Screw bands should be washed but don’t need to be sterilized or kept warm; they can be reused.

Boiling Fill warm, dry jars with hot jam, leaving at least 1/4 inch at the top of the jar. Clean the rim of the jar with a damp cloth. Place a warm canning lid on the rim and tighten a screw band around the jar until it’s finger tight; don’t over-tighten.

Place the filled jars on a rack in a large pot of boiling water; the water should cover the jars by at least 1 inch. Cover the pot; bring the water to a boil and boil gently for 5 minutes. (Start timing only after the water has returned to a full boil.) Carefully remove the jars and place them on a paper towel-lined baking tray.

Storing Let the jars stand 12 hours (moving them sooner could break the gel). As the jars cool, each lid should make a loud popping sound. To keep track, count each time you hear a lid pop. Make sure each jar has sealed and the lid is concave on top, not raised in the center. Screw bands can be removed at this point. Store in a dark, cool place for up to 1 year, keeping in mind that the shorter the storage time, the better the quality. When opening stored jam, make sure the lid is tight before opening. If the lid is loose or if there’s leakage, mold or anything unusual, discard the jam.