Ginger Peach Jam

By • May 31, 2011 19 Comments

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Author Notes: I started making this last year - it is one of my most popular flavors among friends and family (ahem - nannydeb :-) I will tell you that peeling and pitting the peaches (say THAT 5 times fast) is a pain - the pain of peeling and pitting peaches! Ha! Anyhow - it's worth it so suck it up. You can either blanch shock and peel or use a paring knife - I opted for the latter since I bought scratch-n-dents and had to trim them anyhow.aargersi

Serves 12 half pint jars plus some for the fridge

  • 12 cups peeled, pitted and chopped peaches
  • 2 cups riesling wine
  • 1/4 cup minced candied ginger
  • 1 tablespoon microplaned fresh ginger
  • 1 teaspoon cinnamon (Vietnamese is best)
  • 1 to 2 cups sugar (this is going to depend on how sweet your peaches are)
  • 2 - 1.75 ounces NO SUGAR NEEDED pectin
  • 1 tablespoon butter
  • juice from 2 lemons
  1. Sterilize your jars and put two spoons in the freezer. Bring the peaches and riesling to a boil in a big heavy pot. Add both gingers - I microplane the fresh ginger straight in there. Add the cinnamon. Simmer and stir for about 10 minutes until the peaches are soft. You may want to mash them a bit with a potato masher to break up the chunks. Stir in th lemon juice.
  2. Whisk the pectin into 1 c sugar. Add the sugar / pectin and bring the jam back to a boil. Taste it for sweeteness and add more sugar if you need / want. Add in the butter and simmer / stir for another minute or so, then drizzle a bit of jam onto your frozen spoon. Run your finger through it, if the path stays clear your jam is done!
  3. Fill each jar to the first thread - this leaves 1/4 - 1/2 inch head room. Clean and dry the rim, place a dried top on (those were in hot water, right?) and secure them with a ring. Process / boil the jars for 10 minutes then remove them and let them sit undisturbed until completely cool - 12 hours minimum. That's it!

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