Peach Lemon Star Anise Jam

Directions

Place five clean 236 mL mason jars on a rack in a boiling-water canner; cover jars with water and heat to a simmer (180° F/82° C). Set screw bands aside. Heat SNAP LID® sealing discs in hot (not boiling) water (180° F/82° C). Keep jars and sealing discs hot until ready to use.

Stir all ingredients together in large pot. Over medium heat, cook until peaches break down and become a jam-like consistency, approximately 35 – 60 minutes, depending on ripeness of peaches. When mixture reaches the correct consistency, it will stick to the back of a spoon.

Ladle hot preserves into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using non-metallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim to remove any food residue. Centre hot sealing disc on clean rim. Screw band down until resistance is met; then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

When canner is filled, cover all jars by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1,000 ft. (305 m), process boil-filled jars for 10 minutes.

When processing time is complete, turn stove off, remove canner lid and wait five minutes. Remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed, for 24 hours.  DO NOT RETIGHTEN screw bands.

After cooling, check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars. Label and store jars in a cool, dark place. For best quality, use home-canned foods within one year. Yields five 236 mL jars.