This golden jam offers a delicious way to capture the flavors of the fleeting peach season. The peaches are accented with the sweet spices of cinnamon, cardamom and nutmeg, creating a rich spread.
6 cups chopped peeled peaches (about 2 1/2 lb.)*
3 cups sugar
1 cinnamon stick
3 tablespoons lemon juice
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1. Place all ingredients in heavy large pot; stir to combine. Bring to a rolling boil over medium-high heat. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil.
2. While mixture boils, mash fruit with potato masher to desired consistency. Boil an additional 5 to 10 minutes, stirring frequently, or until slightly thickened (you’ll begin to see bottom of pot when stirring) and set.** (Temperature should be about 221°F.) Remove from heat; remove cinnamon stick.
3. Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refrigerated or up to 6 months ahead and frozen.) To store at room temperature, immediately process in boiling water bath 5 minutes.
TIPS *To peel peaches, drop peaches into large pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use knife to peel away skins.
**To test jam, before you begin cooking, place small plate in freezer to chill. When jam begins to thicken slightly, place small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly jelled and will not run on plate. If jam is too liquid, cook an additional 1 to 2 minutes before testing again.
4 (8-oz.) jars
PER TABLESPOON: 480 calories, 0 g total fat (0 g saturated fat), 0 g protein, 11 g carbohydrate, 0 mg cholesterol, 0 mg sodium, .5 g fiber