Best 10 Fresh Spiced Peach Jam Recipes

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When the sun-kissed peaches of summer reach their peak of ripeness, it's time to transform their juicy goodness into a delectable treat. Fresh spiced peach jam is a culinary symphony that captures the essence of summer's bounty, combining the sweet nectar of peaches with a harmonious blend of aromatic spices. Whether you're a seasoned jam maker or embarking on your first fruity adventure, this article will guide you through the delightful journey of creating a homemade peach jam that bursts with flavor and captures the vibrant spirit of the season.

Here are our top 10 tried and tested recipes!

FRESH SPICED PEACH JAM



Fresh Spiced Peach Jam image

Perfect for canning! This spiced peach spread is very rich to the taste. Use it on biscuits, bread, or French toast. It's truly a taste of fall! Store in a cool, dark area.

Provided by MISSKD2

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 13h10m

Yield 60

Number Of Ingredients 6

6 cups peeled and chopped fresh peaches
3 cups white sugar
3 tablespoons lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice

Steps:

  • Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
  • Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
  • Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
  • Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

Nutrition Facts : Calories 42.5 calories, Carbohydrate 10.9 g, Fiber 0.1 g, Sodium 0.5 mg, Sugar 10.8 g

SURE.JELL PEACH JAM



SURE.JELL Peach Jam image

Cook fresh peaches, lemon juice, sugar and fruit pectin to get going on this peach jam. Process in a canner for scrumptious homemade SURE.JELL Peach Jam.

Provided by My Food and Family

Categories     Home

Time 2h

Yield About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Number Of Ingredients 6

4 cups prepared fruit (about 3 lb. fully ripe peaches)
2 Tbsp. fresh lemon juice
1 tsp. produce protector (optional)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5-1/2 cups sugar, measured into separate bowl (See tip below.)

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

PEACH JAM



Peach Jam image

Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Yield Makes 3 cups

Number Of Ingredients 4

3 1/2 pounds peaches (8 to 10), peeled, halved, pitted, and cut into chunks
1 1/4 pounds sugar (scant 3 cups)
1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt

Steps:

  • Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

SPICED PEACH JAM



Spiced Peach Jam image

Enjoy summer peaches all year long with this batch of Spiced Peach Jam. This recipe makes about 4 pints or 8 half pints of jam.

Provided by Constance Smith - A Good Life Farm

Categories     Jelly and Jams

Time 1h25m

Number Of Ingredients 6

6 lb fresh peaches (about 18 medium peaches)
1 cinnamon stick
1 1/2 tsp whole cloves
1/2 c water
1/4 c lemon juice
6 c sugar

Steps:

  • To begin, wash and remove the skins from the peaches.
  • To do so, you will blanch the peaches. Score the bottom of each peach with an "X" using a sharp knife. Bring a large pot of water to a gentle boil. Lower the peaches a few at a time into the water, and cook for 2-3 minutes.
  • Scoop the peaches out and immediately place them in ice water to stop the cooking process.
  • The skins of the peaches will easily peel right off.
  • Cut each peach in half and remove the pit. Cut the peaches into 1 1/2 chunks and place them in a large pot - non-aluminum.
  • Be sure to pour any juice from the peeled peaches into the pot a well.
  • Place the cinnamon stick and whole cloves in a muslin spice bag, or wrap them in cheese cloth that is tied shut with kitchen twine. Place them in the pot with the peaches. Add the 1/2 cup of water, and the lemon juice and bring the peaches to a boil. Reduce the heat and cook over medium heat for 10 minutes.
  • Meanwhile prepare your jars and canning supplies.
  • After the peaches have cooked, remove the spice bag and discard. With a potato masher, crush the cooked peaches in the pot.
  • Add in the 6 cups of sugar. Bring the mixture back to a rolling boil and cook for 15-20 minutes or until the mixture thickens. (Spoon some out onto a spoon or dish that you had in the freezer. If it runs across it like water, keep cooking. If it is nice and thick, it is ready!)
  • When the jam is ready, scoop off any "foam" that has gathered on top and discard it.
  • Fill hot jars with hot jam leaving 1/4 inch head space. Remove any air bubbles by sliding a bubble tool around the jar. Then, wipe the rims clean with a damp cloth that is dipped in white vinegar. Place a lid and ring on the jar, finger tight.
  • Place the jars in your canner and process for 10 minutes for half pints, 15 minutes for pints. SEE NOTE in the recipe post about adjusting the processing time for your elevation.
  • When the jars are done processing, transfer them to a lined surface in a draft-free location.
  • Allow the jars to sit undisturbed for 12-24 hours.
  • The next day remove the rings, test the seals, label the jars and store in your pantry.
  • If any jar did not seal, place it in the refrigerator to use right away.
  • Enjoy.

Nutrition Facts : ServingSize 1 Tb, Sodium 4 mg, Sugar 14 g, Fiber 1 g, Calories 56 kcal, SaturatedFat 1 g, Fat 1 g, Protein 1 g, Carbohydrate 14 g, UnsaturatedFat 2 g

SPICED PEACH JAM



Spiced Peach Jam image

Spiced Peach Jam

Provided by Sharon Peterson

Categories     Side Dish     Snack

Number Of Ingredients 12

Approximately 4 pounds peaches (enough for 6 cups chopped peaches)
5 cups sugar
2 Tbsp. lemon juice
1 cinnamon stick (optional)
1/4 tsp. whole or ground allspice (optional, to taste)
1/4 tsp. ground cloves or 2 or 3 whole cloves (optional, to taste)
Cheesecloth
Water bath canner
Canning jars, seals, and rings
Large pot
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool

Steps:

  • Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

PEACH JAM



Peach Jam image

Provided by Food Network

Yield 12 jars

Number Of Ingredients 2

8 to 10 pounds peaches
8 pounds sugar

Steps:

  • Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

NANA'S SPICED PEACH JAM



Nana's Spiced Peach Jam image

Heirloom Peach Jam recipe made with classic ingredients, with the addition of warm fall spices! Chunky cinnamon peach jam with bright fresh flavor and perfectly sweet! Thanks Nana!

Provided by Jessica & Nellie

Categories     fruit     Jams/ Jellies

Time 55m

Number Of Ingredients 7

4 cups peaches (chopped/ smashed)
1 TBSP lemon juice
3 TBSP Low Sugar Pectin (rounded tablespoons)
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
3 cups sugar

Steps:

  • Peel, pit and slice peaches. Chop peaches using a Chop Stir kitchen gadget, then a potato masher. Be sure to aim for small bits of peaches, as opposed to puree.
  • Begin heating a large pot on the stove on medium. Add the peaches, then stir in the lemon juice, spices & pectin. Over medium-high heat, bring jam to a hard boil, meaning that it continues to boil quickly even while stirring. This takes around 20 minutes.
  • As the jam heats up, measure out your sugar in a separate bowl.
  • Prep your jars by washing them in very hot water, letting the water sit in the jars for 2-3 minutes so that the jars themselves warm up. Dry them by overturning them on a clean towel.
  • Once jam is brought to a hard boil, add the sugar, all at once, stirring while you pour it in. Continue on medium-high heat until the jam is back to a full, rolling boil. Boil for 5 minutes. Place several paper towels by the pot and move your jars over onto the paper towel.
  • Ladle hot jam into jars using a funnel. Leave as little space on top as you can, without overflowing it. Place lid and ring on jar, securing both well. Jars will be very, very hot! THey'll also get a bit messy, which is fine.

Nutrition Facts : Calories 90 kcal, Carbohydrate 23 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 2 g, ServingSize 1 serving

SPICED PEACH JAM



Spiced Peach Jam image

This recipe is by Janice Cole from Cooking Pleasures magazine. The peaches are accented with the sweet spices of cinnamon, cardamon, and nutmeg, creating a rich spread.

Provided by Stephanie in Pittsb

Categories     Fruit

Time 50m

Yield 4 8-oz. jars

Number Of Ingredients 6

1 cinnamon stick
3 tablespoons lemon juice
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
3 cups sugar
2 1/2 lbs peaches, peeled and chopped (about 6 cups)

Steps:

  • Place all ingredients in a heavy large pot; stir to combine. Bring to a rolling boil over medium-high heat. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil.
  • While the mixture boils, mash fruit with a potato masher to desired consistency. Boil an additional 5 to 10 minutes, stirring frequently, or until slightly thickened (you'll see the bottom of the pot when stirring) and set.** (Temperature should be about 221 F.) Remove from heat; remove cinnamon stick.
  • Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refigerated or up to 6 months ahead and frozen.) To store at room temperature, immediately process in a boiling water bath for 5 five minutes.
  • Tips: * To peel peaches, drop peaches into larg pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use a knife to peel away skins.
  • ** To test jam, before you begin cooking, place a small plate into the freezer to chill. When jam begins to thicken slightly, place a small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly set and will not run on plate. If jam is too liquid, cook an addition 1 to 2 minutes before testing again.

Nutrition Facts : Calories 695.8, Fat 0.8, SaturatedFat 0.1, Sodium 1.7, Carbohydrate 178.1, Fiber 4.4, Sugar 173.8, Protein 2.7

FRESH-AND-DRIED PEACH JAM



Fresh-and-Dried Peach Jam image

For this summery batch of homemade jam, dried peaches are reconstituted and puréed, then added to a pan with fresh peaches, sugar, salt, and lemon juice and boiled down into a thick ambrosia. Using dried peaches lends an extra hit of intense fruit flavor and produces a jam that is perfect for filling this Double-Crusted Jam Tart.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h35m

Yield Makes about 2 cups

Number Of Ingredients 6

2 ounces dried peaches, chopped (about 1/3 cup)
1/2 cup boiling water
1 pound fresh peaches (3 medium), cut into a 1/2-inch dice (3 1/2 cups)
8 ounces sugar (1 cup, 2 tablespoons)
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt

Steps:

  • Place a few small plates in the freezer. Place dried peaches in a small bowl; add boiling water and let stand until plump, about 20 minutes. Drain, reserving liquid. Blend reconstituted peaches and 2 tablespoons liquid in a small food processor (or with an immersion blender) until smooth; if necessary, add more liquid, 1 tablespoon at a time, until you have a smooth purée.
  • In a heavy saucepan, stir together fresh peaches, dried-peach purée, sugar, lemon juice, and salt. Bring to a boil over medium-high heat, stirring and mashing lightly with a potato masher until sugar has dissolved. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
  • Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then nudge edge of jam with a finger. If jam is too thin and spreads, return it to a boil, re-testing with plates in freezer every minute, until it doesn't.
  • Transfer hot jam into clean jars; let cool completely. Cover and refrigerate until ready to use, up to 2 weeks.

SPICED PEACH JAM RECIPE - (4.3/5)



Spiced Peach Jam Recipe - (4.3/5) image

Provided by WheretheMagicHappens

Number Of Ingredients 6

4 cups Peaches - about 3 large Peaches
2 tablespoons Fresh Lemon Juice
2 tablespoons Water
3 cups Sugar
1/8 teaspoon Ginger
1/2 teaspoon Cinnamon

Steps:

  • The first thing I do is get the jars and lids ready. Here are two methods I use: Wash and rinse jars and place them in the dishwasher and turn on the heat dry cycle. Wash and dry jars and place on a cookie sheet and place in the oven on it's lowest temperature. Note: The rings need to be clean but do not need to be warmed. Place the lids in a small sauce pan and cover them with warm water (also called a Hot Water Bath). Put them on a burner with the temp at its lowest setting. You want them to be hot but don't let them boil! Fill a small sized canner with water, about half way and turn on the heat. You will need the water to be very warm but not boiling when you add the jars filled with jam. If the jars aren't covered with water you need to add enough water so they are covered by at least 2 inches of water. Note: Putting a cold jar into a hot canner could cause the glass to break and that would be a big mess to clean up. For the Jam: In a quart size saucepan mix together the lemon juice, water and spices and stir. Set aside. Remove the skins from the peaches in a hotwater bath for 30-seconds and then plunge into ice water. The skin will come right off. Cut your peaches in half and remove the pit. Cut your peaches into small peaches and add to your sugar mixture one cup at a time, stirring until the sugar/spice is well distributed. Continue until all the peaches are evenly covered with the mixture. Put over medium heat and stir until mixture comes to a slow simmer and the peaches are soft. Add the sugar a little at a time, stirring constantly until all the sugar is mixed in. Continue stirring until the mixture boils and starts to thicken. You can also use a thermometer until it reaches 220 degrees if you are unsure. Now you need to get your clean jars out and pour your jam into each one, leaving 1/4-inch head space. With a clean, damp towel, wipe the rim of each jar. Pull a lid out of the hot water bath and place on top of the jar and then add a ring and screw on tight. Place them into your canning basket and lower them into the hot water. Bring water to a boil and process for 10 minutes. If your jars are jumping around in your canner you need to turn the heat down. They could break. You want a slow rolling boil. After 10 minutes, removed them from the canner and place on a dry towel on your counter and let them cool completely. You should hear the lids pop and that is telling you that the process worked. I always count the pops. If you aren't sure, push down on the lid and if it is firm and doesn't pop up and down, you are all sealed. If you get one that didn't pop, don't worry. Put it in your fridge and use that one first. Enjoy!

Tips:

  • Use ripe, fresh peaches: The riper the peaches, the sweeter and more flavorful the jam will be.
  • Peel and slice the peaches: Peeling the peaches is optional, but it will give the jam a smoother texture. Slice the peaches into small, even pieces so that they cook evenly.
  • Use a combination of spices: The spices in this recipe (cinnamon, nutmeg, and allspice) give the jam a warm, autumnal flavor. You can adjust the amount of each spice to suit your taste.
  • Cook the jam until it reaches a thick consistency: The jam is done cooking when it reaches a thick, spreadable consistency. This will take about 30-45 minutes, depending on the amount of fruit and sugar you are using.
  • Can the jam: If you want to store the jam for longer than a few weeks, you can can it. Canning is a process of sealing the jam in jars and then heating the jars in boiling water. This process kills any bacteria that may be present in the jam and prevents it from spoiling.

Conclusion:

Fresh spiced peach jam is a delicious and versatile condiment that can be enjoyed on toast, biscuits, or pancakes. It can also be used as a filling for pies and tarts. With its sweet and spicy flavor, this jam is sure to be a hit with everyone who tries it.

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