Take advantage of late summer peaches to cook up a sweet jam that would be a lovely homemade gift for the upcoming holiday season. Cardamom is a popular spice in Norwegian baking and makes this jam a great way to share the flavors of Norway.
7 cups sugar
4 cups finely chopped peeled ripe peaches (about 3 pounds)*
1/4 cup lemon juice
1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin
3/4 teaspoon freshly ground cardamom
In a 6- to 8-quart heavy pot combine sugar, peaches, and lemon juice. Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Stir in ground cardamom.
Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks, turning and tilting jars after 20 minutes to distribute fruit evenly throughout the jam. Repeat as necessary. Makes 7 half-pints.
If desired, place small batches of peeled and cut-up peaches in a food processor. Cover and process with on/off pulses until peaches are finely chopped.
Recipe from Better Homes & Gardens