Instructions:
- Prepare the Peaches:
- Peel, pit, and chop the peaches into small pieces.
- If desired, mash some of the peaches with a potato masher for a chunkier texture, or puree them for a smoother jam.
- Cook the Peaches:
- In a large pot, combine the chopped peaches, granulated sugar, and lemon juice.
- Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
- Simmer the Jam:
- Reduce the heat to medium and continue to cook the peach mixture, stirring often to prevent sticking.
- As the jam cooks, it will thicken, and the fruit will break down. This process takes about 20-30 minutes.
- If using, stir in the ground cinnamon during the last 5 minutes of cooking for a warm spice flavor.
- Test for Doneness:
- To check if the jam is ready, place a small plate in the freezer for a few minutes. Drop a small spoonful of the jam onto the cold plate and let it sit for a minute.
- If the jam wrinkles when you push it with your finger, it’s ready. If not, continue cooking and test again after a few more minutes.
- Jar the Jam:
- Once the jam reaches the desired consistency, remove it from the heat.
- Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims clean and seal with lids and bands.
- Process (Optional):
- If you plan to store the jam long-term, process the jars in a boiling water bath for 10 minutes.
- If you plan to use the jam right away, allow the jars to cool at room temperature before storing them in the refrigerator.
- Cool and Store:
- Let the jars cool completely. Store in a cool, dark place for up to a year, or refrigerate and use within a few weeks.