Taproot at Home:: Peach-Cardamom Jam

Taproot at Home:: Peach-Cardamom Jam

Peach-Cardamom Jam 

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.  

6Fill 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. 

Happy canning!