It’s a little early here for local peaches (by a factor of two months or so) but the American peaches are starting to show up in the grocery stores. I would rather have local, obviously, but I’ll take the right country at least.
This recipe was created to take advantage of the $.99/lb peaches at Tops, and to provide a sweeter, warm spiced counterpoint to the extremely popular Firestarter jam for people who like their peaches slightly less hot. The pumpkin spice, as opposed to cinnamon, gives it a depth of flavor without fiddling with several different spices. I use my own mix, but go ahead and use a favorite store brand or just plain cinnamon-I would just use a good one.
The ratio of fruit to sugar is generally 2:1 for a small batch recipe, and the numbers will seem a little low for this recipe. I used ultrafine sugar because it’s what I had and it seemed fairly lumpy even after stirring. The actual amount is probably closer to the normal ratio; either leave it at the listed amount or add in the extra 1/4 cup. It should work either way, and with the added acid you should be fine.
I would use this on a bagel, on toast, or over a pound cake for dessert.
Peach Pie Jam
4 1/2 cups chopped peaches, with their juice (6 medium to large peaches, or just over 2 lbs)-peeled if using fresh
2 cups sugar
2 tablespoons bottled lemon juice
2 teaspoons pumpkin spice
In a large bowl, add peaches, sugar, and spices. Let sit in the fridge for at least 2 hours to let the juices start flowing.
In a large saucepan, bring the peach mixture to a boil. Let boil until it starts to gel; it normally takes me between 20-25 minutes to get to that point. You’ll be able to tell because the drips off of the spoon will start taking much longer to fall off and they’ll start getting fatter and forming a sheet off of the edge of the spoon.
Fill prepped canning jars (this batch gave me 4 quarter pints and a half pint) and process for 10 minutes in a boiling water bath. *Please make sure you understand the basics of water bath canning before proceeding. If you would rather not can, fill freezer containers, let cool, and freeze for up to 6 months.
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