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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cinnamon Peach Jam Recipe

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This recipe for Cinnamon Peach Jam is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. fresh Ripe Peaches
4 whole Cinnamon Sticks
3 Tbsp. fresh Lemon Juice
1-1/2 pkg. Powder Pectin
7 C. Sugar
Directions:
Directions:
Peel and pit peaches. then finely chop them.
Place chopped peaches in a 6-8 qt. pot. Add the cinnamon sticks, lemon juice and pectin. Bring mixture to a rolling boil, stirring frequently.
Add sugar and cook for 1 minute. Remove from heat.
Carefully remove the cinnamon sticks from the jam. Skim off the foam.
Ladle jelly into sterilized hot half-pint jars, leaving 1/8-inch head space.
Process in a boiling water canner for 10 minutes.
Number Of Servings:
Number Of Servings:
~7 half-pint jelly jars
Personal Notes:
Personal Notes:
Once jars have cooled, test the seal. Press on the center of each lid, if the lid pops back, it is not sealed: refrigerate it immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.

 

 

 

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