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.
Ingredients:
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
|
Directions:
1.
|
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.
|
2.
|
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.
|
3.
|
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!!
No comments:
Post a Comment