Ginger-Peach Jam

Crystallized ginger adds a tasty bite to this sweet peach-ginger jam. Reduce the amount of sugar if your peaches are really ripe.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 76 Calories

Ingredients

• 6 cups white sugar
• ½ teaspoon butter
• 1 (1.75 ounce) package powdered fruit pectin
• 4 ½ cups fresh peaches - peeled, pitted and chopped
• ¼ cup finely chopped crystallized ginger

Recipe Instructions

Step 1

Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Step 2

Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from the heat, and skim off any foam with a spoon.

Step 3

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Step 4

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave 2 inches between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Step 5

Remove the jars from the stockpot and place on a cloth-covered or wood surface, several inches apart, until cool.