Peach Cinnamon Jam Recipe | MyRecipes

Combine juice and 1 cup water in a wide, heavy-bottom pot. Roughly chop peaches; add to pot. Bring to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally, until peaches are tender and just beginning to break down, 10 to 30 minutes, depending on ripeness. Slightly crush mixture with a masher, leaving some large chunks. Add sugar and cinnamon; cook, stirring constantly, until sugar has dissolved, about 2 minutes. Increase heat to high and boil rapidly, stirring constantly, until thickened and at the gel stage (see below), 20 to 30 minutes. Skim off any foam from the top and discard. Ladle jam into half-pint jars, leaving 1/4 inch of headspace. Process for 10 minutes using the boiling-water method (see below).