Wash the jars in hot soapy water and either put in a roasting tin and sterilise in the oven at 160C/fan 140C/gas 3 for 10 mins, or put upside down in the top of the dishwasher and run a hot wash without detergent. The jars need to be warm when filled, so time this carefully.
Place the peaches in a bowl over a pan with boiling water and allow to stand for about 5 minutes. Remove from the water and remove the skin. Cut in half and discard the stone. Then chop the flesh into small pieces.
Place the chopped peaches into in a large heavy based pan. Line a sieve with a piece of muslin and place over the pan. Cut the pomegranate in half. Scoop out the seeds and juices and strain through the sieve. Once you have strained the juice gather up the muslin and squeeze out as much juice as possible. Open the bag of muslin and pop in the cardamon pods and cinnamon. Tie up with a piece of string and add to the pan.
Add the juice of one of the limes and the sugar to the pan. Heat gently, stirring until the sugar has dissolved. Then increase the heat and bring to the boil. Keep the jam at a good boil, stirring until setting point of 105℃/220°F is reached.
Skim off any excess scum from the surface of the jam using a slotted spoon. Stir in the juice from the remaining lime.
Cool the jam for 10-15 mins, then stir to distribute the fruit evenly and ladle into the warm jars, using a jam funnel if you have one. Add wax discs to the surface of the jam and screw on the lids.
When cool add a label with the type of jam and date made. Store your jam in a cool dry place.
Testing for setThere are various ways of checking your jam is set. The most reliable is using a digital thermometer as it takes the guesswork out of the process and ensures you don't overcook the jam and preserve all the fruity flavours.If you don't have a thermometer another way to test is to put a couple of saucers in the freezer when you start your jam making. When you think the jam has set, remove it from the heat and spoon a teaspoonful onto a chilled saucer. Leave a minute, then push the jam with your finger, if it wrinkled the jam is ready, if not return to the heat and boil for a further 5 mins before retesting.JAM SUGARThis is large crystal sugar with added pectin for use with lower pectin fruits such as peaches. Not to be confused with preserving sugar which is large crystal sugar without pectin and is used with fruits that has high pectin content. Both these sugars produce clearer results with less scum than granulated sugar, though they are more expensive. Adding a knob of butter once a set has been reached will help to disperse any scrum.