Ingredients for Cinnamon Peach Jam Water Bath
- Peaches
- 1/4 cup lemon juice
- 1 pouch (1 3/4 oz) powdered fruit pectin
- Butter
- 7 cups granulated sugar
- Ground Cinnamon
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How to Make Cinnamon Peach Jam Water Bath
- Combine 4 cups prepared peaches (peeled, pitted, and chopped) and 1/4 cup lemon juice in a 6- or 8-quart saucepan.
- Gradually stir in 1 pouch (1 3/4 oz) powdered fruit pectin.
- Add 1/2 teaspoon butter (optional) to reduce foaming.
- Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. This should take about 1 minute.
- Add 7 cups of sugar all at once, stirring constantly until completely dissolved.
- Return mixture to a full rolling boil.
- Boil hard for exactly 1 minute, stirring constantly.
- Remove from heat.
- Skim off any foam.
- Stir in 1 teaspoon ground cinnamon.
- Ladle hot jam into sterilized canning jars, leaving 1/4 inch headspace.
- Clean the rims and threads of the jars with a clean, damp cloth to remove any residue.
- Process jars in a boiling water bath for 10 minutes (adjust time based on your altitude).
- After processing, turn off the heat and let the jars sit in the canner for 5 minutes.
- Carefully remove jars from the canner and place them upright on a towel to cool completely, undisturbed, for 12-24 hours.
- Do not retighten the bands during cooling; this may prevent proper sealing.
- After cooling, check the seals by pressing the center of each lid. If the lid does not flex, it's sealed! If a lid is not sealed within 24 hours, refrigerate immediately and use within 3 weeks or reprocess using a new lid.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
704g
Fat
0g
Carbs
61g
