This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
SPICED PEACH JAM
1 3/4 cups prepared fruit (about 1 1/2 lb. fully ripe peaches)
2 tablespoons lemon juice
1 teaspoon ascorbic acid (optional)*
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 1/4 cups (1 lb. 14 oz.) sugar
3/4 cup water
1 box (1 3/4 oz.) powdered fruit pectin
*Ascorbic acid helps maintain color of fruit; may be purchased at local drugstore.
First prepare the containers. Use only containers 1 pint or less in size that have tight-fitting lids. Wash, scald and drain containers and lids or use automatic dishwasher with really hot (150° or higher) rinse water.
Then prepare the fruit. Pit, peel and grind very fine about 1 1/2 pounds peaches. Measure 1 3/4 cups into large bowl or pan. Add lemon juice, ascorbic acid and spices to fruit.
Then make the jam. Thoroughly mix sugar into fruit; let stand 10 minutes. Mix water and fruit pectin in small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into the fruit. Continue stirring about 3 minutes. (A few sugar crystals will remain.) Ladle quickly into containers. Cover at once with tight lids. Let stand at room temperature until set (may take up to 24 hours); then store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in refrigerator. Makes 5 cups or about 5 (8 fl. oz.) containers.
Blender Method: Place fruit, a few pieces at a time, in blender container so blades are just covered. Cover and turn control from off to low several times until fruit is finely ground. (Do not puree.)
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.