Spiced Peaches, Part 3: Peach Maple Cardamom Jam

This is the third installment of Not Your Grandma's Spiced Peaches.

This Peach Maple Cardamom Jam is one of those rare creations in life where the whole is much, much more incredible than the sum of the parts - even if those parts are pretty darned amazing to start with.
   
Food of the Gods.

Plus!  I didn't use white sugar - only our homemade maple syrup.   Bonus points!  

This is a jam that is fabulous on biscuits, but would be phenomenal as a filling in cakes or as an ice cream topping when you want something that's a bit more exotic than plain peach.

Peach Maple Cardamom Jam

• 3 cups chopped peaches
• 1 Tablespoon lemon juice
• 1/3 cup Dutch Jell All Natural Lite pectin  [or  3 Tablespoons Ball Low Sugar Pectin]
• 1 1/2 cups maple syrup
• 1/4 tsp cardamom

Mix the peaches lemon juice and pectin in a large pot.   Bring to hard rolling boil, stirring constantly.  Boil hard for 1 minute.    Add maple syrup and cardamom.  Stir well and bring back to hard rolling boil, stirring constantly.   Boil hard for 1 minute.   Ladle into jars and process 10 minutes for canning.  Yield 3 pints. 

Note:  I picked up the Dutch Jell All Natural Lite pectin at my local Amish store [Freedom Country Store in Freedom, Indiana].   I like that it comes in bulk.   It gels very well - almost too well.   I'm going to use it with other fruit and let you know how I feel about it later in the season.