Summary: This tastes like caramelized peach pie filling- yum!
Yield: 3¼ pints
- 9-10 cups peeled, seeded, chopped peaches
- 3 cups unrefined, granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 2-3 tablespoons fresh lemon juice
- 1-2 tablespoons Cognac
If you’re going to preserve this jam, set up your waterbath canner. Get the water boiling and then sterilize whatever jars you want that make up 3¼ pints.
In the meantime, in a heavy-bottomed, non-reactive pot set over medium-high heat, put the chopped peaches and sugar. Stir and cook until the sugar is melted, add the cinnamon, nutmeg, and lemon juice, and then turn the heat up to high. When the peaches have started to melt down, use a potato masher to make the consistency an even one.
When the temperature of the jam reaches 215-217 or when the mixture has started to thicken nicely, add the Cognac and stir to incorporate. Let the mixture return to a boil.
When the jam is ready (~215-217 degrees, or use the wooden spoon-sheeting test), carefully ladle the jam into the jars, bubble them and wipe the rims with a wet towel. Apply the lids and bands and process in the waterbath for 12 minutes.