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.
Longtime readers know of my love of all things Swedish food despite being brown haired, blue-eyed and well, anything but Swedish. I’ve made quite a few Swedish dishes over the years, fairly regularly travel the 1 1/2 hr to Philadelphia to attend (holiday and food, natch) events at the American Swedish Historical Museum, walk miles out of the way in 95° heat to buy pounds of candy at my favorite store, Sockerbit in NYC and live mere minutes from Ikea. So is it any wonder I finally decided to make a Swedish-inspired jam? Cloudberry or lingonberry jam maybe more traditional but peaches sure are easier to find here in the US. For this batch I used huge Washington state peaches sent to me by the lovely people at <a href=”http://sweetpreservation.com/”>Sweet Preservation</a>. The juicy peach flavor was really enhanced by the use of spices commonly found in Swedish dishes like Julköttbullar (Christmas meatballs) and Pepparkakor (spice cookies). It was yummy in a sandwich but I can’t wait to try it as a filling in maybe some bar cookies or in a cake!