This One Fought Back

Basket after basket of peaches and this was the last day that I could really do them and still call them fresh (in fact, one of them didn't make the cut).

I started this way too late in the evening but, even though it was a long boil recipe, it should only have taken 15 minutes to gel (after the 10 minutes of cooking just the peaches and spices).

I started too late and also didn't realize until after I had started mashing all of the peaches that I didn't have anymore pectin hence the long boil recipe. Plus I'm a sucker for recipes involving cheesecloth.

Spiced Peach Jam
8 cups peeled, pitted, crushed peaches
2 Tbsp lemon juice
1/2 cup water
6 cups granulated sugar

Tie 1 tsp whole cloves, 1 stick cinnamon an 1/2 tsp whole allspice into a piece of cheesecloth (YIPPEE!) and add it to the fruit, lemon juice and water in a large stainless steel pot. Cook gently for 10 minutes then add the sugar.

Bring mixture to a boil slowly, stirring until the sugar dissolves. Increase the heat and boil vigorously and did it ever! I have a tiny burn right between my eyes because this jam spit it at me. Every time I stirred it, it would rage up and start spitting again. Let it boil like that for 15 minutes or until it gels. (This is where things started to get a little hinky for me. It was nowhere near gelling after 15 minutes so I had to let it continue. I still don't know if it gelled but I had to take it off because everything was starting to caramelize. You should see how dark this jam is, with the spices and the darker undertones, I think it's going to be something special).

Ladle into hot jars leaving 1/4" headspace and heat process for 10 minutes.

I'll have to let you know about the flavour... and the gel of course.