Thursday, August 23, 2012

Mom's Peach Spice Jam

Jessica and I put this together, and I'm not gonna lie, we nailed it.  It tastes exactly like we remember. 

4 cups mashed peaches
2 TBsp Lemon juice
1/2 tsp butter or margarine
1/2 tsp vanilla
1 box of sure-jell pectin
1/2 tsp cloves
1/2 tsp ginger
1 tsp cinnamon
5 1/2 cups sugar

Measure sugar and dry spices into a bowl, set aside (close to the stove).
Put your jar lids in water to boil.
Put mashed peaches in pot with lemon juice, vanilla, butter, and sure-jell into a big pot.  Turn heat to high and stir until it comes to a rolling boil (boiling without stopping even when you are stirring)
As soon as it is boiling, pour your sugar/spice mix in and continue stirring. 
Bring it back to a rolling boil.
As soon as it is boiling again (rolling) time ONE MINUTE and stir constantly.
After the one minute, remove it from the heat, pour it into the jars, put the boiled (and still hot) lids on the jars, (make sure you wipe the rims first) put the rings on and flip the jars over. 

We used a half pint jar size and they sealed up perfectly within an hour. This recipe filled 8 jars (so 4 pints total). 

It turned out so yummy that we made two batches.  And I think I'll make a few more if I can find more equally awesome peaches. Awesome.

PS.  I should note: the 1/2 tsp of butter is supposedly to help reduce foaming.  I remember loving the foam.  So I debated whether I should put it in.  I don't think that mom actually used the butter, so consider it optional.