One item on my cooking bucket list has always been jam. My mother always made strawberry jam in the summertime and to this day I have never tasted jam that compares to her fresh strawberry jam. I decided this year was going to be the year that I finally make my own fruit preserves. I originally aimed to do strawberry but I missed the boat on strawberry season. With the abundance of peaches and the great prices I decided to do a peach cardamom jam. Plain peach jam would be great but I like to do things out of the ordinary so I added a spice that gives this jam a slightly spicy, but not overpowering flavour to offset the sweetness of the peaches.
The time consuming part of preserve making is the prep. It took me three times as long to peel and cut the peaches as it did to make the jam and jar it. This recipe yields about 5 to 6 – 250ml jars of jam. Enjoy this preserve on your favourite crusty bread, scones and muffins.
Peach Cardamom Jam
- 4 1/2 cups peaches, chopped
- 3 cups sugar
- 1 (1 3/4 ounce) box dry low-sugar pectin
- 2 tsp ground cardamom
- 2 tbsp lemon juice
- 1 teaspoon vanilla extract
- Peel, put and chop peaches. Measure 4 1/2 cups of chopped peaches.
- Combine peaches, lemon juice, pectin and 1/4 cup of sugar. Bring peach mixture to a boil.
- Add remaining sugar. Boil hard for 1 minute.
- Remove peaches from heat. Blend with hand blender to desired consistency. Stir in cardamom and vanilla extract.
- Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.