Ginger Peach Jam

Spread some Ginger Peach Jam over cream cheese on your favorite crusty bread for a real treat. This jam is warm with the taste of ginger and sweet from juicy fresh peaches. The recipe makes 7 pint-size jars, enough to keep a few jars for yourself and share the rest with friends. They will love it.

I’ve always loved peach jam, my mother made it every summer and we would enjoy it for breakfast throughout the winter months. Adding crystalized ginger to the recipe makes a deliciously warm and inviting jam that can be enjoyed in a variety of ways.

Spread the jam on bread with cream cheese for a delightful treat. You can also add it to the center of corn muffins before baking them, put it over caramel ice cream, or add some to a grilled ham and cheese sandwich for spice and sweetness.

Ginger Peach Jam

Begin by preparing your fresh peaches, peel them and remove the pits. Cut the peaches into small chunks. Adding some lemon juice will ensure that they retain their bright orange color. You will need 4 cups of diced peaches for this recipe.

Once your peaches are ready, assemble your jars, lids, and saucepan for preparing the jam. It doesn’t take long to make the jam, so it is helpful to have all tools and ingredients set nearby in advance.

This recipe makes 7 pint-size jars of jam. Ginger Peach Jam is a great gift to give to friends and neighbors. Who wouldn’t like to receive a jar of this sweet spread? Just be prepared to also share the recipe.

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Ginger Peach Jam

Sweet peach jam with the warm flavor of ginger. Great served on bread with cream cheese.

Servings: 7 pints

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Ingredients 

• 4 cups fresh peaches, peeled, pitted, and diced
• 2 tablespooons lemon juice
• 5 1/2 cups sugar
• 1.75 ounce packet of powdered fruit pectin
• 1/2 teaspoon butter
• 1/2 cup crystalized ginger, finely diced

Instructions 

• Place jars in a large pan of simmering water. Place lids and rims in a small saucepan of simmering water.
• Measure exact amount of chopped peaches into a large saucepan. Stir in lemon juice.
  
• Measure exact amount of sugar into a large bowl, set aside.
• Stir one packet of powdered fruit pectin into the peaches. Stir in 1/2 teaspoon butter or margarine to reduce foaming.
• Bring the mixture to a full rolling boil over high heat while stirring constantly.
• Add sugar and crystalized ginger to the saucepan. Return the mixture to a full rolling boil while stirring constantly. Boil for exactly one minute. Remove jam from the heat.
  
• Using tongs, carefully remove hot jars from the water, carefully drain and set them on the counter. Ladle the hot jam into jars immediately, leaving 1/2 inch headroom at the top of the jar.
  
• Wipe the top of each jar and place a hot lid and rim on each jar. Tighten each ring until it is snug. Set jars in a cool place and they will seal as they cool.
• Touch the center of each lid to see if it is sealed, lids should not have a bubble in the center. If they do, place them in the refrigerator. Lids should be flat when sealed.
  

Equipment

• 1 large saucepan
• 1 saucepans for boiling lids
• 1 large stock pot for boiling jars, before filling with jam
• 7 pint-size canning jars

Notes

I do not boil my jars of jam in water after putting lids on. If all of my components are hot (boiling) while canning, my jars seal. This is how my mother made jam and how I continue to make jam and can other products.