Spiced Peach Jam

Spiced Peach Jam might be just the condiment you are searching for. This recipe serves 20 and costs 22 cents per serving. One portion of this dish contains around 0g of protein, 0g of fat, and a total of 18 calories. 17 people have made this recipe and would make it again. This recipe from Texanerin requires ground cinnamon, ground cloves, lemon juice, and peaches. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. With a spoonacular score of 25%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: Spiced Peach and Blueberry Jam, Jam Maker Reduced Sugar Peach Jam, and Peach Freezer Jam.

Servings: 20

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

2 tablespoons lemon juice

2 pounds peaches (907 grams) – about 8 medium peaches1, peeled

½ teaspoon ground ginger2

Equipment:

pot

Cooking instruction summary:

Mix everything together in a medium non-reactive pot.Bring to a light boil over medium-high heat and let it boil, uncovered, for 30-50 minutes or until thick enough for your liking. Stir occasionally and pay close attention after 30 minutes. The longer it cooks, the more often you need to stir. The amount of time will depend on how juicy your peaches are.When you think your jam is thick enough, continue boiling and put some of the jam on a clean spoon and then put the spoon on a plate in the freezer. Let it sit for five minutes and then take it out. If the jam falls easily off the spoon when you turn it to the side, it’s not ready and you should continue cooking for another 5 minutes and try the test again.Let cool and then pour the jam into jars and store in the fridge and for up 1 week. Freeze any leftovers after that.

 

Step by step:


1. Mix everything together in a medium non-reactive pot.Bring to a light boil over medium-high heat and let it boil, uncovered, for 30-50 minutes or until thick enough for your liking. Stir occasionally and pay close attention after 30 minutes. The longer it cooks, the more often you need to stir. The amount of time will depend on how juicy your peaches are.When you think your jam is thick enough, continue boiling and put some of the jam on a clean spoon and then put the spoon on a plate in the freezer.

2. Let it sit for five minutes and then take it out. If the jam falls easily off the spoon when you turn it to the side, it’s not ready and you should continue cooking for another 5 minutes and try the test again.

3. Let cool and then pour the jam into jars and store in the fridge and for up 1 week. Freeze any leftovers after that.


Nutrition Information:

Quickview
18k Calories
0.42g Protein
0.12g Total Fat
4g Carbs
2% Health Score
Limit These
Calories
18k
1%

Fat
0.12g
0%

  Saturated Fat
0.01g
0%

Carbohydrates
4g
1%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
0.09mg
0%

Get Enough Of These
Protein
0.42g
1%

Vitamin C
3mg
4%

Vitamin A
148IU
3%

Fiber
0.71g
3%

Potassium
88mg
3%

Manganese
0.05mg
2%

Vitamin E
0.34mg
2%

Vitamin B3
0.37mg
2%

Copper
0.03mg
2%

Vitamin K
1µg
1%

Magnesium
4mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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