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Peach Cobbler Jam

Submitted by: cyndi on August 22, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Peach Cobbler Jam

This tastes just like peach cobbler….

Difficulty: Easy

Servings: 5 1/2 pints


* 5 cups diced ripe firm peaches (8 to 12 peaches, depending on size)
* 4 tablespoons fresh lemon juice
* 4 cups granulated sugar, divided
* 1 scant teaspoon cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon unsalted butter
* 1 pouch liquid fruit pectin
* 1 1/2 teaspoons vanilla


1. Chop peaches into very, very small pieces (using the food chopper). As you complete a cup add it to a preserving mix to prevent browning.

2. In a large deep kettle, combine the peaches with the lemon juice and 2 cups of the sugar; cover and let stand for 1 hour.

3. Fill a canner about half-full with water; add the empty canning jars and bring the water to a boil. Reduce heat to low to keep jars hot. Bring a saucepan of water just to a boil; reduce heat to low and add the jar lids. Do not boil the lids.

4. To the peaches add the remaining sugar, cinnamon, nutmeg, and butter, if using. Heat uncovered over medium heat, stirring often, until sugar is dissolved. Bring to a simmer and simmer for 5 minutes, stirring frequently.

5. Increase the heat to medium-high. Stirring constantly, bring the mixture to a full rolling boil. Add the pectin and bring once again to a full rolling boil. Boil for exactly 1 minute longer. Remove from heat and skim excess foam from the mixture. Stir in vanilla and let the fruit mixture cool for 5 minutes, stirring occasionally.

6. Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth or paper towel and fit seals on tops of jars. Screw on the lids firmly. Lower the jars into the water and add more very hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove jars from the hot water and let cool on a rack. Do not invert the hot jars.

7. Makes about 5 half-pint (8-ounce) jars.

8. Note: If using 1-pint (16-ounce) jars, process/boil the full jars for 15 minutes.

Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning

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  1. 8-23

    Hi, Cyndi. Looking over your recipe for peach cobbler jam. Do you add pears in it too? or was that a mistype? might give it a try when I get peaches.

    • 8-23

      No, I don’t use any pears it was a mistype – should say peaches…I’ll see if I can edit it. I”m sorry for the confusion!

      This is my favorite jam recipe ever! and it’s really good on toast, pancakes, and I even add some when I’m making a cobbler for the flavor….

  2. 8-29

    This stuff is awesome! Made a double batch, and have very few jars left…seems like everyone who shows up at the house just “has” to take a jar home, or they’re surely going to die!!!

  3. 8-29

    I’m so glad you like this one. It’s “my” recipe and I have to have it on hand. In our group that cans this is the one that I have to make and take. We all have our special one to take – I always have to take this one – even though our whole group has the recipe!

  4. 9-7

    This recipe sounds absolutely fantastic. And, as luck would have it, I have just received a basket of some of the last of this year’s South Carolina peaches, all fresh and firm, picked earlier today. But – do you have to peel the peaches first? With firmer peaches, peeling is a bit more of a chore, but I want to make sure before trying it out! So – to peel, or not to peel? Thanks!

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