Makes 4 to 5 half-pint jars
Recipe from Allison Carroll Duffy. Originally published in Issue 6::WATER.
If you are new to canning, be sure to research the proper steps for preparing your canner, jars, lids, and bands, as you can your jam. Further details included inside Issue 6::WATER. We also recommend Naturally Sweet Food in Jars by Taproot Contributor Marisa McClellan for a more comprehensive lesson in canning.
3 1/4 pounds ripe peaches (about 9 to 10 medium peaches)
1 1/2 teaspoons ground cardamom
1/4 cup of lemon juice
4 teaspoons calcium water
1 cup sugar
3 teaspoons Pomona's Universal Pectin powder
1. Prepare your canner, jars, lids, and bands.
2. Peel peaches and remove pits, then mash peaches in a large bowl.
3. Measure 4 cups of mashed peaches (if you have extra mashed peaches, use them for something else). Pour measured mashed peaches into a large sauce pan, then add cardamom, lemon juice, and calcium water. Mix well.
4. In a separate bowl, combine sugar and pectin powder. Mix well and set aside.
5. Over high heat, bring peach mixture up to a rolling boil. Add the sugar-pectin mixture, stirring vigorously. Continue to stir, still over high heat, for 1 to 2 minutes to dissolve the pectin. After the jam returns to a boil, remove it from the heat.
6. Fill jars with jam, leaving 1/4 inch of headspace. Process jars in a boiling water bath canner for 10 minutes (add 1 additional minute of processing time for every 1000 feet above sea level). Let jars cool for 12-24 hours, check seals, and store.