Ingredients for Peach Cardamom Jam
- 4 ½ cups chopped ripe peaches
- 3 ¼ cups granulated sugar
- Dry Low Sugar Pectin
- 2 tablespoons lemon juice
- Ground Cardamom
- ½ teaspoon vanilla extract
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How to Make Peach Cardamom Jam
- Peel, pit, and chop 4 ½ cups of ripe peaches.
- In a large, heavy-bottomed saucepan, combine the chopped peaches, ¼ cup of sugar, 2 tablespoons lemon juice, and 1 pouch (1.75 oz) liquid pectin.
- Bring the peach mixture to a full rolling boil over high heat, stirring constantly.
- Stir in the remaining 3 cups of sugar.
- Continue to boil hard for exactly 1 minute, stirring constantly to prevent sticking.
- Remove the saucepan from the heat.
- Stir in 1 teaspoon of ground cardamom and ½ teaspoon of vanilla extract.
- Skim off any foam that has formed on the surface.
- Ladle the hot jam into sterilized half-pint jars, leaving ¼ inch headspace.
- Wipe the jar rims clean, and place lids and rings on the jars.
- Process the jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a reliable canning guide for specifics).
- Remove jars from the water bath and let them cool completely. You should hear a satisfying ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
526g
Fat
0g
Carbs
44g
