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Peach-Ginger Jam

August 2, 2010

Faced with about 6 pounds of peaches and an idea from a friend who wanted to learn how to can, Peach-Ginger Jam was on the docket.  The ginger added a wonderful flavor that cut through the simple sweetness of the peaches.

We dipped the peaches in boiling water for a few minutes and then moved to ice water to cool.  The skins easily peeled off from this, and then we chopped up the peaches.  7 cups of sugar to 4.5 cups of fruit is a LOT of sugar, and seeing as the fruit was super ripe we knocked it down to 6 cups.  We got two batches out of the peaches, plus enough to make a pint and a half about peaches in syrup.

Peach-Ginger Jam, adapted from USDA:

  • 4¼ cups peeled and chopped peaches (about 3½ pounds peaches)
  • ¼ cup lemon juice
  • zest of 1/2 lemon
  • 6 cups sugar
  • 2 ounces finely chopped candied ginger

Yield: About 7 x 1/2 pints & 1 x 1/4 pints per batch

Prepare jars and lids in boiling water.  Mix peaches, sugar, lemon juice and zest and allow to sit for at least an hour.

Add ginger to the mixture.  Bring mixture to a boil in a heavy pan, and boil for 10-15 minutes, or until jam is thickened.  Because we didn’t use pectin and the fruit was quite ripe, the jam didn’t gel very much, but still made for a nice spread.

Ladle jam into hot jars with 1/4 inch headspace and seal.  Process in a hot water bath for 5 minutes.

Distribute to your classiest friends!

Peach-Ginger Jam in classy Ball Elite jars

Peach-Ginger Jam in classy Ball Elite jars

Peaches in Ginger Syrup

Peaches were peeled in the same manner as for the jam, but then thinly sliced rather than chopped.

Bring 1 cup of sugar, 1 cup of water and 2-3 pieces of candied ginger to a low boil. The peaches were added to the syrup over 3 batches (so as not to crowd the pan).  The color will deepen when they are cooked, about 3-5 minutes per batch.  Hot jars were filled with the cooked peaches, and then the hot syrup was ladled over the jars, leaving 1/2 inch headspace.  The ginger pieces can be discarded or distributed between the jars.  Process in a hot water bath for 20 minutes.

Yield: 1 x pint & 1 x 1/2 pint

A small batch of peaches in syrup

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