Peachy Gingery Jam

Sibby Barrett

Summer Peach Season, now is the time! I love preserving fruits that are so very seasonal that it seems sometimes to not make sense to even try to eat them at any other time. I find this especially true for peaches. In the Texas Hills Country we have good years and back years, all up to Mother Nature, if we get a luscious crop or not. Makes them all the more special. I occasionally treat myself, during peach season, to some Georgia Peaches. (try Pearson Farm sometime)

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Canning Time 10

Servings: 7 half pint jars

Course: Breakfast, Condiments

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

3-4 lbs fresh, ripe but firm peaches peeled and chopped, see below steps
2 tablespoons fresh lemon juice
2 tablespoons candied ginger minced
2 tablespoons freshly grated ginger finely minced
2 teaspoons ground ginger
1 package powdered pectin 1.75 ounces
5 ½ cups sugar

Equipment

canning pot with rack
jar lifter (tong type)
jar filler (like a funnel with a wide mouth)
jars, lids, rings

Method

Position jars in your canning pot, on top of rack, taking care not to crowd the pot. Add water, covering by at least 1"-2". Cover pot and bring to a boil. Let jars sterilize for about 10 minutes. Place your lids and rings in a smaller saucepan, cover with water and let simmer.
Fill another large pot with water and bring to a boil. Cut an X in the bottom of each peach. Add peaches and boil until skins loosen, about 45 seconds to a 1-2 minutes, depending on ripeness.  Remove, using a slotted spoon.  Transfer to an ice bath or sheet pan and let them cool.  Peel, halve and pit the peaches and then cut them into a rough chop.
In a large, wide and somewhat shallow saucepan or preserving pan, combine peaches and lemon juice. Add all three gingers and pectin. Bring to a boil over moderately high heat, stirring constantly.  Add the sugar and stir to dissolve.  Return to a boil and boil for 4 minutes stirring constantly.  Remove from heat and skim off any foam that has formed, if desired.
Using sterilized tongs, (dip them in your saucepan with rings and lids) remove the jars from the hot water and transfer to a large sheet pan.  Ladle the jam into jars,(a jar filler helps here) leaving about 1/2" at the top.(headspace)  Using a clean cloth, wipe the rims of the jar—I dip the tip of my cloth into the saucepan where the lids and rings are. Using the tongs, place the lids on the jars followed by the rings.  Tighten finger tight.  Using tongs, lower jars into the boiling pot of water with the rack at the bottom, making sure they are covered by at least 1"-2" water.  Cover and boil over high heat for 10 minutes.  Using the tongs, transfer jars to a sheet pan to cool until lids seal and are concave.  Refrigerate any jars that do not seal.  Label jars and store in a cool, dark place.

Notes

This jam has so many uses, other than the obvious, divine morning toast! I use this as an additive to vinaigrettes, sangrias, marinades, cake glazes or buttercreams and for my Hill Country Peach BBQ Sauce, also listed in these recipe posts.