Spicy peach jam

This recipe is rich in taste and aroma with juicy fresh peaches and all those spices which are common but so popular in Greek cuisine. Adding cinnamon, cloves and nutmeg in this version will make you think again before you call the peach jam ordinary or boring

Ingredients (quantity depends on the size of your jars):
1,4Kg of ripe yellow flesh peaches
1Kg of white granulated sugar
2 tbsp of fresh lemon juice
¼ tsp of ground cinnamon
¼ tsp of ground cloves
¼ tsp of ground nutmeg
pectin in powder (the quantity depends on the instructions on the box)
a few fresh leaves of Louisa (lemon verbena) - (optional)

Method:
Wash, peel and finely chop the peaches. Alternatively you can pulp the fruit in a blender.

Mix the pectin with ¼ of the sugar and keep it separately from the rest of the sugar.

Put the peaches along with the pectin/sugar mixture and the lemon juice in a large pot. Turn the heat on medium to high and leave the mixture to come to the boil, stirring in the meantime with a wooden spoon frequently.

When the ingredients have reached the boiling point add in the pot the rest of the sugar, stir and continue on high heat for 1-2 more minutes. Take the pot off the heat, clear the surface of any skim and froth using a wooden spoon, add the spices in and stir very well.

To check if the jam is properly thickened have a table spoon dipped in a glass full of very cold water. Get half a table spoon of the jam and allow it to come to room temperature. If it is thick enough for your liking then it is ready. If not, then add some more pectin and keep boiling for 1-2 more minutes.

Leave the jam to stand for 5 minutes before you fill the jars with it (properly sterilised along with their lids in advance) and always leaving a 1/2cm empty space off the lid. Leave the jars to cool down before you store in a dry and dark place or in the fridge.

Note:
Peaches are naturally low in pectin so this powder is really necessary and helpful for the thick consistency of the jam. In the past, before this powder was invented, they kept boiling the jam for hours. This though left, as a result, a not so good tasting, aromatic or coloured jam.