Recipe courtesy of jilliciousdiscoveries.com and adapted from So Easy to Preserve, pg. 210
19 half-pint jars
20 cups peaches
10 cups sugar
1 vanilla bean
1 tsp ground ginger
1/2 tsp cloves
1 1/2 tsp cinnamon
1/4 tsp cardamom
3 tbsp lemon juice
1 lemon, zested
- Sterilize canning jars. Combine peaches, sugar, spices and lemon juice & zest and slowly bring to boiling (I cook it on low for at least 30 minutes, so the flavors have a chance to infuse with the peaches), stirring occasionally.
- Cook rapidly until thick, about 15 to 25 minutes (this was a very large batch, so it took a bit longer--if you cut this recipe in half, it won't take as long), stir frequently to prevent sticking.
- Pour hot jams/preserves into hot jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a Boiling Water Bath.
- Allow jars to sit undisturbed for at least 12 hours before moving them.