Make Ahead

Ginger Peach Jam

May 31, 2011
0 Ratings
  • Serves 12 half pint jars plus some for the fridge
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

What You'll Need
  • 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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  • babswool
  • Angie Hepp
    Angie Hepp
  • Bevi
  • fiveandspice
  • AntoniaJames

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

20 Reviews

babswool December 12, 2018
I have been making jams for years. I wanted to try this recipe for a different kind of peach jam but unfortunately didn't have many of the ingredients. However, this recipe inspired me to add fresh minced ginger to my peach jam (proportion of 2 cups peaches, 1 tsp ginger) and the result was AMAZING. I'll never go back to regular peach jam
Laramadeline September 22, 2015
SO delicious! Just curious, does the wine give this jam low enough acididy (so that we don't have to add lemon juice or citric acid)?
aargersi September 23, 2015
Gah! I never realized I left out the lemon! You do need it, I will add it now!
Angie H. July 23, 2014
I just made this with white port instead of the riesling, and it was fantastic! I have a feeling it's going to be used as a topping for my homemade vanilla ice cream...
aargersi July 24, 2014
It is a great friend to ice cream - I need to make another batch before the peaches are gone ...
hquince August 25, 2011
Peach pie in a jar! I've already made four batches -- I love the fact that there's not much sugar, compared to more traditional jam recipes. I've made it with Riesling, Moscato, and one batch without the wine. All are huge hits among family and friends. Thanks so much!!!
Bevi August 22, 2011
This was inspirational! I subbed Hugel for Riesling, had no candied ginger so I upped the sugar, added cinnamon, and had only regular pectin. But the results were great - I loved the hint of wine, and the ginger/cinnamon combination is very nice. Thanks!
fiveandspice August 10, 2011
Mmmmm, this looks so good. I love ginger and peach together. I don't know if I'm going to be able to get bulk peaches this year though :(.
AntoniaJames August 9, 2011
On my must-make list, now that peaches are gorgeous these days. The ginger + Riesling sounds so tasty. Great idea, too, using a bit of candied ginger for texture and heat. ;o)
aargersi August 9, 2011
This is super popular with all of my jam recipients. I need to make a big batch and TRY to save it for Christmas!!!!
healthierkitchen May 31, 2011
I love the flavors in this! Now I just have to wait for the peaches.
AntoniaJames May 31, 2011
The way I deal with peaches and their skins is simple. I look for freestone varieties (because peach juice doesn't start flowing down your arm while cutting them), which I carefully wash, then cut, peel and all, off the stone and then dump into a food processor, where I pulse for a few minutes. Once cooked, the peel on all of the peaches I've used in the past twenty years is not tough at all. It adds a bit of texture, but not unpleasantly so. Try it! I discovered this one year when my sons were younger and my trial calendar was particularly challenging. It works. No one has ever mentioned that my peach jam is different in this regard. I never peel nectarines, pluots or plums, either, as their skin virtually disappears in jam. I use the food processor for them, too. ;o)
healthierkitchen May 31, 2011
I'm going to give that a try!
aargersi May 31, 2011
Me too! Thanks for the tip - we get freestones in the next couple weeks here. I am thinking about making peach butter too and if I don't have to peel, all the better!
AntoniaJames May 31, 2011
For peach butter, I'd process almost to a puree, as you'd notice the peel a bit more. But you want it very smooth anyway, so why not try it?!! Do a small batch to test it and let us know, please! ;o)
aargersi May 31, 2011
I absolutely will! Ran out of steam today - but soon!!
nannydeb May 31, 2011
I'll be expecting a jar tomorrow...please.
aargersi May 31, 2011
of course!!!
mrslarkin May 31, 2011
you know i'm gonna have to eat this straight outta the jar, right? :)
aargersi May 31, 2011
You bring the scones I will bring the jam!