Spiced Peach Jam
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5 from 1 vote

Spiced Peach Jam

Full of summer colour and flavour with a kick of sweet spice, this Spiced Peach Jam tastes good all year round. Make a batch up and enjoy it through all of the seasons.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Condiment, Sauce/ Condiment, Side Dish
Cuisine: Worldwide
Keyword: peach jam, spiced peach, spiced peach jam
Author: Jane Saunders

Ingredients

  • 600g (21oz) Peaches (about 3) - it's up to you whether to remove the skin - I did not
  • 400g (2 cups) Granulated sugar
  • Juice 1 lemon
  • 4 tbsp tbsp Water
  • 1 Star anise
  • 4 Cloves
  • 1/4 tsp Ground nutmeg
  • 1 x 15cm Cinnamon stick
  • 5g Fresh ginger (approx 4 x 1mm rounds)
  • 1 Vanilla pod

Instructions

  • Remove the peaches from their stone and dice the flesh (size of chunks is up to you)
  • Put water, lemon juice, peaches and sugar into a medium, heavy based pan
  • Snap the cinnamon stick in half and add to the pan
  • Slit the vanilla pod open and scape the seeds into the pan. Toss in the pod too
  • Add the remaining ingredients (star anise, cloves, ginger & nutmeg) to the pan
  • Simmer gently, stirring frequently, for 30 minutes then bring to a rapid boil to reach the setting point (see below)
  • Take off the heat and remove the whole spices and the vanilla pod
  • Let cool for 10 minutes before pouring into sterilised jars. Cover with a wax disc and seal
  • Store for at least 4 weeks (and up to 1 year) before opening to allow the flavours to develop
  • Once open store in the fridge and bring to room temperature before serving - eat within 2 weeks

Notes

The setting point for jam is 105c (220F) - use a sugar thermometer or a Thermapen to check the temperature. You can also check for the setting point using the "wrinkle" test. Before you start making the jam put a couple of small heatproof plates in the freezer. Once your jam has boiled for several minutes, take the pan off the heat and spoon a blob of jam onto one of the cold plates. Let it stand for a minute then push the jam with your finger. If the surface wrinkles then it has set. If it is still quite liquid then put the pan back on the heat and boil the jam for another 3 to 5 minutes before testing again.