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Peach Cobbler Jam
Candy

Peach Cobbler Jam

If you adore peach cobbler, but don't always have the time to make it then this is the perfect solution. Whip up a batch of peach cobbler jam when the peaches are nice and ripe and turn any ordinary piece of toast or biscuit into a little bit of summer bliss.
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Prep Time 30 minutes
Cook Time 30 minutes
Processing time 10 minutes
Servings: 72
Course: Staples
Cuisine: American
Calories: 72
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups peaches ripe, finely chopped
  • 6 cups sugar
  • ½ Tbs pumpkin pie spice
  • 1 Tbs salted butter
  • 1 ½ Tbs dry pectin

Equipment

  • 6 1-cup/8 oz jam jars with rings and NEW lids
  • Stock pot deep enough to completely cover jars with water; at least 1” over the lids
  • Canning mat or rack
  • Vinyl coated jar lifter
  • Magnetic lid lifter
  • Extra wide mouth funnel
  • Long tongs
  • Ladle
  • Immersion blender or potato masher

Method
 

  1. Place the open jam jars in the stock pot on top of the canning mat and fill with water until jars are covered by at least an inch
  2. Place lids in a small sauce pot, cover with water
  3. Bring both pots to a full boil and boil for at least 10 minutes, then reduce to a simmer
  4. While the jars and lids are sterilizing, make the jam
  5. In a heavy saucepan or dutch oven, add your peaches, pectin, butter, and spice, stirring well to combine
  6. Over high heat, bring to a full roiling boil stirring frequently and cook for about 20 minutes or until the fruit is soft
  7. Reduce heat and using an immersion blender or potato masher, pulverize peaches until almost no chunks remain.
  8. Bring back to the boil and add in the sugar - boil for one minute then remove from heat
  9. Remove the sterilized jars from the water, emptying as much water as possible
  10. Place the funnel over one of the jar and ladle in the jam leaving about ¼ “ space at the top, then repeat with the other jars
  11. Take a clean knife and run around the inside of the jar to remove any bubbles
  12. With a wet cloth or paper towel, wipe any jam that may have dripped around the lid of the jar
  13. Using the magnetic lifter, remove the new lids from the boiling water and place carefully on top of the filled jars
  14. Lightly tighten the rings and using the jar lifter return the jam-filled jars to the stock pot of boiling water. Add more water to cover if necessary
  15. Boil for 10 minutes
  16. Carefully remove jars from the water using the jar lifter and place on a wire rack or trivet to cool

Notes

Within a few minutes you should hear distinctive “plinks” as the jars seal. If you don’t hear the jars plink, or if the lids pop back to the touch once cooled, the jars have not properly sealed and the jam must be refrigerated immediately and consumed
Jars that have properly sealed should be kept in a dark cool place and used within a year
If preferred, you can blend the fruit ahead of time using a traditional blender, but you may have to reduce the cooking time slightly
If any foam appears after the pectin is added, gently skim it off the top. The butter usually prevents this from happening.
The rule of thumb is 1 cup of sugar to every cup of fruit and 1 Tbs of dry pectin for every 4 cups of fruit