3 1/2 cups lightly crushed peaches
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon cardamon
1/4 teaspoon ground ginger
1 teaspoon vanilla paste
3 tablespoons pectin
2 cups sugar
1 teaspoon citric acid
Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit in a relatively even layer over the pectin. Press the jam button. You will hear a beep at 4 minutes. Sprinkle the sugar, spices, citric acid and vanilla paste over the fruit mixture while the machine is still running. Cover and wait for the jam cycle to complete. Press the cancel button and unplug the machine. If not using a Ball Jam Maker, make the jam on the stovetop using the traditional method as seen in this recipe.
Ladle the jam into prepared jars leaving 1/4 inch headspace. Process in the hot water bath for 10 minutes.
Yield: about 4 8-oz jars
*I recommend these jars of flex batch pectin.
Note: A great source for canning information is the Blue Book guide to Canning. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.