This ginger and peach jam is made with crystallized ginger and ripe, juicy peaches for a flavor combination that's fresh and sweet with a bit of a bite.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
41 Calories
Recipe Instructions
Step 1
Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes or until jam is ready. Wash new, unused lids and rings in warm soapy water.
Step 2
At the same time, bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Add sugar and butter; cook and stir until sugar is dissolved. Stir constantly and return to a boil, about 1 minute. Remove from the heat and skim off any foam with a spoon.
Step 3
Pack peach mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 4
Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Step 5
Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, until cool.
Step 6
Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.
Ingredients
6 cups white sugar
1 (1.75 ounce) package powdered fruit pectin
0.5 teaspoon butter
4.5 cups fresh peaches - peeled, pitted and chopped
