Cinnamon Peach Jam

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Fresh peaches!  Gotta love ’em!  Not only do I love fresh fruit in the late summer and early fall, but I also love preserving some of it to be enjoyed throughout the year.

Today’s project is homemade peach jam.  Yum.

First, measure 7 1/2 cups sugar.  Yep, that’s a lot of sugar!
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Start chopping those lovely peaches until you have 4 cups of chopped fruit.
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Pour the sugar into a large saucepan.
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Add the peaches.
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Add 1/3 cup lemon juice.
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Finally, add 1 teaspoon ground cinnamon.
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Stir well over medium-high heat.
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Bring to a rolling boil that can’t be stirred down, and add two 3 ounce packets of liquid pectin.

Return to a rolling boil and cook for 1 minute.

Remove from heat.  If desired, stir in 1 teaspoon vanilla extract.

Ladle into sterilized canning jars.
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Fill jars, leaving 1/4 inch head space at the top.  Wipe the lip of the jars with a damp, clean towel and put on a lid and band.  Process in hot water bath to seal.

Let stand for 24 hours in order for jam to set and lids to seal.
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Aren’t they beautiful!  This recipe makes 4 pint sized or 8 half-pint jars of jam.
I have two batches in my basket.  I love the feeling of abundance that comes when I’m canning.
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I must say I’m in love with the glow of this jam.  It’s so beautiful!
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In the morning sunlight, it’s like amber.  And it tastes delicious.
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Cinnamon Peach Jam 7 1/2 cups sugar 4 cups chopped peaches 1/3 cup lemon juice 1 tsp. cinnamon 2 pouches, 3 ounces each, Ball Liquid Fruit Pectin 1 tsp. vanilla extract, optional Combine sugar, peaches, lemon juice and cinnamon.  Cook over medium high heat until reaches a rolling boil.  Add pectin.  Return to boil and cook for 1 minute.  Remove from heat and add vanilla.  Stir.  Ladle into sterilized jars and process in hot water bath according to instructions.   Let set and store.  Enjoy!

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