Wednesday, September 21, 2011

Ginger Peach Perfection?

Over the weekend, a friend of mine, myself, and all our kids went to a local farm to pick fruit.  We had a wonderful time picking apples, raspberries, and peaches.  When I got them home, I got everything ready for canning.  I made applesauce, raspberry jam, sweet peaches, apple butter, and ginger peach jam.  I spent the weekend canning all my creations (and sampling, of course!).

The ginger peach
jam turned out to be the most wonderful gooey, spiced peach deliciousness ever,
so I had to share the recipe. 

4 1/2 cups fresh peaches - peeled, pitted
and chopped
1/4 cup finely chopped crystallized ginger
1 (1.75 ounce) package powdered fruit pectin

6 cups white sugar
1/2 teaspoon butter


Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam 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.
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 a 2 inch space 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.

I hope you enjoy it as much as we are!  Hurry and get some peaches before they are out of season!!

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