Spiced Peach Jam

This is a recipe adapted from another peach recipe I often do for jam, instead of adding cherries I went for the spices which creates a really rich flavour and makes this really nice as a hot brie garnish among other things.

Ingredients

• 8 Normal Sized Peaches (Washed and pitted/chopped, I leave skins on but you can remove if you prefer)
• 1 tsp each ground cardamon, ground nutmeg
• 1/4 tsp allspice
• 1 large or 2 small Cinnamon Sticks
• 4 cups sugar
• 2 boxes pectin (peach jam takes extra pectin as there isn't a ton of natural, use the powder not liquid)
• 1/4 cup lime juice
• Butter (optional, to remove scum)

Method

• Sterilize your jars and keep them nice and warm so the temperature shock of the hot jam doesn't shatter them.

• Chop your fruit, then combine in blender or food processor. (You can also mash with a potato masher, but it takes a while)

• Process until you hit the desired consistency, I like my jam a little chunky but you can get it as smooth as you want.

• Move the fruit to a pot, add your pectin, spices and lime juice.

• Bring to a boil

• Add the sugar, then bring to a rolling boil

• Once it's boiling, cook while stirring vigourously for 3 minutes or so

• The scum that forms at the top is harmless, but doesn't look very nice in your jam, stir in about a tbsp of butter and much of it will dissipate. If some remains you can add more butter, or remove it with a spoon.

• Remove cinammon stick(s)

• Ladle hot jam into jars, ideally with a canning funnel, but you can do without.

• Seal jars and process for 10 Minutes in a boiling water bath.

Note on peaches:

• Boiling peaches for a bit then dropping them into ice cold water (as in it has ice floating in it) makes the skins very easy to peel