I’m excited to be participating in Steph Chows Jam Exchange again this year. The neat thing about the jam exchange is that I get to give away some of the jam I’ve been busy canning this summer and I also get to sample some jam made by another jammer. Can’t beat that!
I had a hard time deciding what jams to make. I wanted to make at least one jam with peaches, but I also wanted to make a jam I had never made before. I ended up doing both.
The first jam I made for the jam exchange is this Mango Raspberry Jam. I think it tastes great! I hope my jam exchange partner likes it. I posted about the Mango Raspberry Jam a couple of months ago. You can find the directions here.
Then I found this Spiced Wine Peach Jam. It is a sophisticated jam…fun to make and a great jam for a jam exchange. The alcohol is cooked off when you boil the wine so all that’s left is the delicious flavor it imparts to the peaches.
Spiced Wine and Peach Jam
Makes: about 6 cups (1.5 L)
Recipe from The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard.
- 1/2 cup (125 mL) golden raisins
- 1/3 cup (75 mL) dry red wine or pineapple or orange juice (I used dry red wine)
- 4 cups (1 L) finely chopped peaches (about 5 to 6 medium peaches)
- 3 tablespoons (45 mL) lemon juice
- 1 box dry fruit pectin
- 5 cups (1.25 mL) granulated sugar
- 1 teaspoon (5 mL) ground cinnamon
- 1/2 teaspoon (2 mL) ground allspice
- Bring raisins and wine to a boil in a small saucepan, remove from heat, drain and discard liquid.
- Combine raisins, peaches, lemon juice and pectin in a very large stainless steel or enamel saucepan.
- Bring to boil over medium heat, stirring constantly. Add sugar, return to a full boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and stir in cinnamon and allspice.
- Ladle into hot jars and process for 10 minutes.If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation.
- Turn off the heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
Thanks to Steph from http://stephchows.blogspot.com for hosting this wonderful Jam Exchange again.
I’m sending some of this Spiced Wine Peach Jam and some Mango Raspberry Jam to my jam exchange partner, Connie. I hope she enjoys it!
Here are some of the references I use in my canning adventures. You might enjoy them as well: