Peach Ginger Jam
Jam-making takes a bit of time and effort, but your January self will thank you!
Prep Time: 45 minutes Total Time: 2 – 2½ hours
WHAT YOU NEED:
4 lbs. ripe peaches (for about 6 cups prepared fruit—see directions)
1/3 cup lemon juice
6 Tbsp. powdered pectin (or one entire 1.75 oz pkg. Sure Jell Pectin)
6½ cups granulated sugar
½ cup very finely chopped crystallized ginger
1½ - 2 tsp. ground ginger
8 – half pint jelly jars or 16 – quarter pint jars (wide mouth best; use new self-sealing lids)
1 or 2 water bath canners (depending on their size
MAKING IT:
**Be sure to consult USDA Complete Guide to Home Canning (2015 edition) before beginning jam-making or home canning**
Inspecting & Washing Jars and Lids
Inspect jars and lids, discard any chipped/cracked jars. Always use brand new lids (type with rubber seal) for each batch of jam (outer rings may be reused). Wash empty jars and lids in hot soapy water; rinse and dry well. This does not sterilize the jars.
Sterilizing Jars
To sterilize empty jars after washing in detergent and rinsing thoroughly, submerge them, right side up, in a boiling-water canner with the rack in the bottom. Fill the canner with enough warm water so it is 1 inch above the tops of the jars. Cover pot and bring the water to a boil, and boil 10 minutes at altitudes of less than 1,000 ft. (longer boiling required at higher altitudes—see USDA Guide). Reduce heat under the canner; keep jars submersed and hot (at least 180◦F) until it is time to fill them.
Preparing Fruit
Wash fruit. Peel and pit peaches. Chop peaches finely or pulse in food processor. Measure peaches (you need 6 cups chopped peaches). Place prepared fruit in large glass bowl. Stir in lemon juice. Set aside.
Making Jam
Measure sugar. Remove ½ cup sugar and place in small bowl; stir in ground ginger, mixing until completely blended. Set both amounts of sugar aside.
Mix fruit pectin into prepared peaches, stirring until completely powder is completely moistened. Pour peach mixture into very large sauce pan and bring to a boil over high heat. When mixture comes to a full rolling boil, immediately add all the sugar, including ginger-sugar mixture. Add crystalized ginger. Stir well until sugar is completely blended. Bring mixture to a full rolling boil again; stirring constantly. Bring to a full rolling boil once again and boil hard for 1 minute, stirring constantly. Remove saucepan from heat, quickly skim off foam with metal spoon.
Stir jam, then let it rest 5 minutes. Skim off foam again. Fill sterile jars, leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel. Place lids on jars; screw on outer rings until finger tight.
Processing Jars
Bring water in canner to a full boil. Using a jar lifter or rack with handles, place jars in canner. Add more boiling water, if needed, so the water level is at least 1 inch above jar tops. For pint and half pint jars process for 5 minutes if altitudes less than 1,000 ft. (larger jars and/or higher altitudes require longer processing, consult USDA Guide). Make sure that water is boiling for the entire processing time. Using a jar lifter, remove the jars and place them on a towel, leaving at least 1-inch space between the jars.
Cooling
Let jars cool undisturbed at room temperature for 12 - 24 hours. Check lid seal. There should be no flex when center is pressed. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. If a lid fails to seal within 24 hours, immediately refrigerate the product. Label jars and store in a cool, dry, dark place for up to for up 18 months. Yield: Makes: 8 – half pint (8 fl. oz.) jars or 16 – quarter pint (4 fl. oz.) jars.
NUTRITION:
Nutrition Information per serving (1 Tbsp.): 45 Calories; 0g Total Fat; (0g Sat Fat; 0g Trans Fat); 0mg Cholesterol; 0mg Sodium; 11g Total Carb; 0g Fiber; 11g Sugars (includes 11g Added Sugars); 0g Protein
