If you adjust the spices in this peach jam don't forget that the flavors will get stronger while in the jar on your shelf.
Start by preparing jars,and get water in your canner heating.
(see Water Bath Canning for full directions)
Wash peaches and remove any bruised portions.
Peel your peaches
Do this by dipping peaches in boiling water for 30 seconds to 1 minute. I use my blancher and do 5 or so peaches at a time.
Immediately remove the peaches to a sink or bowl with cold water to stop the cooking.
Slice the peaches in half and throw away the pit. You'll notice a 'seam' down one side of your peach. If you slice around the diameter of the peach following this line you will be able to pluck the pit right out.
Skins should slip right off in your hands. If your peach is a little green it will be harder to skin. you can just use a paring knife for the stubborn spots.
Slice peaches into large heavy pot. Add sugar, allspice, cloves and cinnamon sticks. Bring to a boil while stirring constantly.
Boil rapidly until it thickens. Stir frequently! I'll use a potato masher to help mush up the peaches.
This may take about 15 - 20 minutes. Remove cinnamon sticks.
Fill hot jars with hot jam leaving 1/4 inch head space.
Wipe the rims clean, place your lids on your jars and follow Water Bath Canning directions to process
1/2 pints or pints
process for 10 minutes if you are below 6000 ft elevation.
15 minutes if you are above 6000 ft elevation.
We want to thank Elizabeth Nenno for sending us her recipe for Cinnamon-Peach Jam!!