Best 4 Cinnamon Peach Jam Water Bath Recipes

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Indulge your senses with the tantalizing flavors of homemade cinnamon peach jam, a delightful treat that captures the essence of summer's bounty. This classic preserve combines the sweet and juicy goodness of peaches with the warm, aromatic embrace of cinnamon, creating a symphony of flavors that will elevate your breakfast toast, yogurt parfaits, and baked goods to new heights. With its vibrant color and luscious texture, cinnamon peach jam is a culinary treasure that will add a touch of rustic charm to your pantry and a burst of flavor to your culinary creations.

The article features a collection of carefully curated recipes that guide you through the process of making this delectable jam. Discover the traditional water bath canning method, a time-honored technique that ensures the preservation and quality of your homemade jam. For those seeking a quicker and simpler approach, the freezer jam recipe offers a convenient alternative that allows you to enjoy the taste of summer all year round.

Whether you're a seasoned jam maker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to ensure your cinnamon peach jam turns out perfect every time. From selecting the ripest peaches to achieving the ideal consistency, each step is explained in detail, empowering you to craft a delicious and versatile spread that will delight your taste buds and impress your loved ones.

Let's cook with our recipes!

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 RECIPE (WITHOUT PECTIN)



Peach Jam Recipe (without pectin) image

Stretch out the long-awaited peach season with an easy peach jam recipe without pectin. Just 3 simple ingredients, 30 minutes, no canning, no special equipment. Perfect for beginners. Transform those juicy ripe peaches into a summer classic. All you need is peaches, sugar and lemon. Delish!

Provided by Cheryl

Categories     Jams and Spreads

Time 28m

Number Of Ingredients 3

2 pounds (0.91kg) fresh ripe peaches ((about 6-7 medium peaches))
3/4 cup -1 cup white granulated sugar ((depends in sweetness of peaches and your taste))
1 tablespoon lemon juice ((1/3-1/2 medium lemon))

Steps:

  • PREPARE JARS: Run 2-3 small jars (depending on size) through the dishwasher or washed in very hot water. You will make about 1 1/2 cups (480g) of peach jam.
  • PEEL AND SLICE PEACHES: For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. If peaches are ripe, skins will slip off the peaches with your fingers. Here's a video on blanching method. Use small knife to peel stubborn spots if needed. Slice peaches and remove pits. Note 1.
  • PREPARE PEACH MIXTURE TO COOK: Place peaches, sugar and lemon juice in a medium pot (mixture should only take up about 1/3 of pot so it doesn't boil over). If you are doubling the recipe, use a large pot and cook the jam a little longer. Squish the mixture with a potato masher or your hands. (I use my hands). I like to leave some chunks of peaches.
  • COOK PEACH JAM: Heat mixture to medium-high heat and bring to a boil. Lower to medium heat (5-6 on my dial) and boil on a medium rolling boil for 17-22 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. A pot with a larger bottom surface will take less time. If you have doubled the recipe, You can remove the foam if you like by scooping it out with a spoon or adding a teaspoon of butter to contain the foam. I don't bother. See Note 2 - how to tell when jam is done. Taste and adjust flavor as needed e.g. add a bit more lemon juice or sugar as you like. I sometimes add a small pinch of salt to bring out the brightness of the peaches.
  • STORE THE JAM: Scoop jam into jars. Cool, then cover tightly and store in the fridge or freezer.

Nutrition Facts : Calories 39 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving

CINNAMON PEACH JAM (WATER BATH)



Cinnamon Peach Jam (Water Bath) image

This is just your basic peach jam found on the insert in your Ball Fruit Pectin box. Just kicked up a notch!

Provided by Nikki Kate

Categories     Fruit

Time 40m

Yield 6-8 pints, 6-8 serving(s)

Number Of Ingredients 6

4 cups finely chopped peaches
2 tablespoons lemon juice
1 (1 3/4 ounce) box ball original fruit pectin
1/2 teaspoon butter (optional) or 1/2 teaspoon margarine (optional)
5 cups sugar
1/4 teaspoon ground cinnamon

Steps:

  • Combine prepared fruit with lemon juice in a 6 or 8 quart saucepan. Gradually stir in Fruit Pectin. Add up to 1/2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  • Add entire meaure of sugar, at once, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add cinnamon and gently stir.
  • Ladle hot jam into hot jars, one at a time leaving 1/4 inch headspace. Clean rim and threads of jars using a clean, damp cloth ot remove any residue.
  • Process in Water Bath for 10 minutes. After processing is complete, turn off heat and remove lid. Let jars stand for 5 minutes.
  • Remove jars from canner and set upright on a towel to cool, undisturbed, for 12 to 24 hours. Bands should not be retightened as this may interfere with the sealing process. After cooling test seals by pressing the center of each lid. If a lid does not flex up and down, it is sealed! If a lid is not sealed within 24 hours, refrigerate immediately for up to 3 weeks or reprocess for thte full lenght of time using a new lid.

Nutrition Facts : Calories 717.8, Fat 0.3, Sodium 16.7, Carbohydrate 185.5, Fiber 2.5, Sugar 176.2, Protein 1.1

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

Tips:

  • Choose ripe, flavorful peaches. This will ensure that your jam has the best possible flavor.
  • Use a variety of peaches. This will add depth and complexity to the flavor of your jam.
  • Don't overcook the jam. Overcooked jam will be thick and gummy, and it will lose its fresh, fruity flavor.
  • Use a water bath canner to process the jam. This will ensure that the jam is properly sealed and safe to store.
  • Be patient. Making jam takes time, but it's worth the effort.

Conclusion:

Cinnamon peach jam is a delicious and versatile condiment that can be enjoyed in many different ways. It's perfect for spreading on toast, biscuits, or scones, or using as a filling for pies and pastries. It also makes a great gift for friends and family. So next time you have a batch of ripe peaches, be sure to make a batch of cinnamon peach jam. You won't be disappointed.

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