Honey-Sweetened Spiced Peach Jam
This delicious honey-sweetened spiced peach jam is loaded with warm spices and is so easy to make, especially when it’s a peach jam recipe without using pectin!
I had planned on baking a peach gallette or peach cobbler, but my peaches were pretty soft & looking a bit bruised, so I made this honey-sweetened spiced peach jam recipe from Texanerin Baking. The jam smelled delicious while it simmered on the stove, and tasted wonderful on buttered toast–and also on bagels with cream cheese! I placed one jar in the fridge and the second jar in the freezer for later use.
Honey-Sweetened Spiced Peach Jam
- 2 lbs. peaches, peeled & diced (about 4 large peaches)
- â…“ cup honey
- 2 tbsp fresh lemon juice
- ¼-½ tsp ground ginger, to taste
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
How to Make Honey-Sweetened Spiced Peach Jam:
Combine the diced peaches, honey, lemon juice, ginger, cinnamon, and cloves in a non-reactive large saucepan.
Bring to a light boil over medium-high heat and let it boil, uncovered, for 30-40 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, then put the spoon on a plate in the freezer. After five minutes, remove from the freezer. If the jam falls easily off the spoon when you turn it to the side, it’s not ready, so continue cooking for another 5 minutes and try the test again.
Cool the spiced peach jam, then pour it into jars and refrigerate for up to 2 weeks. You can also freeze it if desired. Enjoy.
Equipment
- Non-Reactive Large Saucepan
Ingredients
- 2 lbs. peaches peeled & diced (about 4 large peaches)
- â…“ cup honey
- 2 tbsp fresh lemon juice
- ¼-½ tsp ground ginger to taste
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
Instructions
- Combine the diced peaches, honey, lemon juice, ginger, cinnamon, and cloves in a non-reactive large saucepan.
- Bring to a light boil over medium-high heat and let it boil, uncovered, for 30-40 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, then put the spoon on a plate in the freezer. After five minutes, remove from the freezer. If the jam falls easily off the spoon when you turn it to the side, it’s not ready, so continue cooking for another 5 minutes and try the test again.
- Cool the spiced peach jam, then pour it into jars and refrigerate for up to 2 weeks. You can also freeze it if desired. Enjoy.
