Peach Cobbler Jam

Step 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

Step 2

Place lids in a small sauce pot, cover with water

Step 3

Bring both pots to a full boil and boil for at least 10 minutes, then reduce to a simmer

Step 4

While the jars and lids are sterilizing, make the jam

Step 5

In a heavy saucepan or dutch oven, add your peaches, pectin, butter, and spice, stirring well to combine

Step 6

Over high heat, bring to a full roiling boil stirring frequently and cook for about 20 minutes or until the fruit is soft

Step 7

Reduce heat and using an immersion blender or potato masher, pulverize peaches until almost no chunks remain.

Step 8

Bring back to the boil and add in the sugar - boil for one minute then remove from heat

Step 9

Remove the sterilized jars from the water, emptying as much water as possible

Step 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

Step 11

Take a clean knife and run around the inside of the jar to remove any bubbles

Step 12

With a wet cloth or paper towel, wipe any jam that may have dripped around the lid of the jar

Step 13

Using the magnetic lifter, remove the new lids from the boiling water and place carefully on top of the filled jars

Step 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

Step 15

Boil for 10 minutes

Step 16

Carefully remove jars from the water using the jar lifter and place on a wire rack or trivet to cool