Peach Cinnamon Jam

What makes this Peach & Cinnamon Jam special?

The magic of this recipe lies in the quality of the peaches and the choice of spices. For the best jam, prioritize fresh, in-season freestone peaches. Freestone varieties are easier to prepare as the pit separates cleanly from the flesh, allowing for beautiful, intact chunks. The use of whole cinnamon sticks—rather than ground cinnamon—infuses the preserve with a deep, complex warmth without altering its vibrant amber color. The result is a jam that feels both nostalgic and premium.

Equipment Needed

• Large, heavy-bottomed pot (like a Dutch oven or stainless steel stockpot—avoid aluminum)

• Digital candy thermometer or instant-read thermometer

• 4 sterilized pint-sized canning jars with new lids and bands

• Jar lifter and canning funnel

• Canning kettle (for water bath canning)

• Wooden spoon or heat-proof spatula

• Small plates (placed in the freezer, for the “wrinkle test”)

Ingredients

Primary Fruit & Sweetener

• 8 cups (approx. 4 lbs / 1.8 kg) Fresh Freestone Peaches, peeled, pitted, and roughly chopped (use a 1-inch dice)

• 4 cups (800g) Granulated Sugar

Acidity & Pectin

• 1/2 cup (120ml) Lemon Juice, freshly squeezed (acts as a natural pectin activator and balancer)

• 1 package (1.75 oz / 49g) Powdered Fruit Pectin (e.g., Sure-Jell, standard variety)

Aromatic Spices

• 2 large Whole Cinnamon Sticks (approx. 4 inches / 10 cm long)

• 1 tsp Unsalted Butter (optional, to reduce foaming during cooking)

Step-by-Step Instructions

Step 1: Macerate the Peaches

1. In a large non-reactive bowl, combine the 8 cups of chopped peaches and the 4 cups of granulated sugar.

2. Stir gently but thoroughly to coat all the peach chunks with sugar.

3. Cover the bowl tightly and let it macerate at room temperature for at least 2 hours, or overnight in the refrigerator. This process draws out the natural juices, creating a syrup that will keep the peach chunks firm during cooking.

Step 2: Prepare Canning Equipment

1. While the peaches are macerating, begin preparing your canning station.

2. Sterilize your jars by boiling them in your canning kettle for 10 minutes, or wash them on the hottest cycle of your dishwasher.

3. Place the clean lids in a small bowl of hot (not boiling) water.

Step 3: Cook the Jam Base (High Intensity)

1. Transfer the macerated peaches and all the resulting syrup into your large, heavy-bottomed pot.

2. Add the 2 whole cinnamon sticks, the 1/2 cup of lemon juice, and the 1 tsp of butter (if using, to minimize foam).

3. Whisk in the powdered fruit pectin until completely dissolved.

4. Set the pot over high heat. Bring the mixture to a full, rolling boil that cannot be stirred down. Intensity: 10/10.

Step 4: The Setting Phase (Active Skimming & Testing)

1. As soon as the rolling boil is achieved, start your timer for exactly 1 minute, stirring constantly. Intensity: 10/10.

2. After 1 minute of hard boiling, reduce the heat to medium-high. Maintain a vigorous but controlled boil. Intensity: 7/10.

3. Skim off any pink/white foam that rises to the surface using a metal spoon. This ensures your final jam is clear and sets well.

4. Continue boiling and stirring frequently, until the jam reaches its setting point (gel stage). This typically occurs around 220°F (104.5°C) on a candy thermometer. Intensity: 8/10.

5. If you do not have a thermometer, use the Wrinkle Test: Place a small spoonful of jam onto one of your frozen plates. Wait 30 seconds. Push the jam with your finger. If it wrinkles up rather than running, it is set. If not, boil for another 2–3 minutes and repeat.

6. The entire cooking process from boiling to setting takes approx. 15–20 minutes.

Step 5: Fill the Jars

1. Once the set point is reached, turn off the heat. Immediately remove and discard the 2 cinnamon sticks.

2. Work quickly. Ladle the hot jam into the prepared, hot, sterilized jars using the canning funnel, leaving exactly 1/4-inch of headspace at the top.

3. Wipe the rims of the jars with a clean, damp paper towel to ensure a good seal.

4. Center a lid on each jar, apply the band, and tighten to fingertip-tight only.

Step 6: Water Bath Canning Process

1. Place the filled jars back into the canning kettle rack. Submerge them, ensuring there is at least 1–2 inches of water covering the tops of the jars.

2. Bring the kettle to a full boil. Start processing time after the water returns to a rolling boil.

3. Process pints for 10 minutes (if your altitude is under 1,000 feet; check canning guides for higher altitudes).

4. Turn off the heat and let the jars sit in the kettle for 5 minutes before removing.

Step 7: Cooling and Storing

1. Using the jar lifter, remove the jars straight up out of the kettle and place them onto a towel-lined surface. Do not tilt them.

2. Leave them undisturbed to cool slowly for 24 hours. You will likely hear the characteristic “pop” as the lids seal.

3. After 24 hours, check the seal by pressing the center of the lid. It should not flex. Label the jars with the date.

4. Store in a cool, dark, dry place for up to 1 year. Once opened, keep refrigerated and consume within 1 month.

Nutrition Information

Values are calculated based on 1 serving (1/4 cup).