Ginger Peach Jam...

ginger peach jam

I had a whole box of ripe peaches to do something with today, I had bought them last week-end in Yakima in Eastern Washington... I made jam....lovely, lovely jam... ginger adds another layer of flavor....and I can't wait to try this on a roast chicken or pork loin as a baste....Jam is easy..it is not a mystery...some people are scared to make it...but it is easy and you can invent flavors...this would probably be good with a little vanilla and squeeze of fresh lemon juice, thrown in...

Ginger Peach Jam

41/2 cups of fresh chopped peaches

1/4 cup finely chopped crystallized ginger
6 cups of sugar
1 package of sure jell


Peel and pit peaches then finely chop or grind and pour into sauce pot and add ginger.
Measure sugar and set aside.
Mix fruit pectin into fruit in sauce pot then place over high heat and stir until mixture comes to a full boil.
Immediately add all sugar and stir.
Bring to a full rolling boil and boil 2 minute stirring constantly.
Remove from heat and skim off foam with metal spoon.
Ladle quickly into hot jars then fill to 1/8 inch of tops.
Wipe jar rims and threads.
Cover with two piece lids.
Screw bands tightly.
Process in a water bath.

What do you do with a beautiful box of peaches?

you make peach jam, of course...

this is the easiest way to peel peaches....place them in boiling hot water for approx. one minute....

plunge them in ice cold water....slip the skins off and you are ready for jam....

these are waiting to be jammed!

chop 4 and 1/2 cups of fresh peaches up and place in large deep pan....

add the ginger and sure jell to the peaches and stir...this is where you could add vanilla, cinnamon, nutmeg, lemon zest or juice....

...when it starts to boil sometimes it pops...hurts like a son of a gun! be careful...

bring to a boil...

meanwhile put your lids and rings on to heat.....

once boiling....add the sugar all at once...

bring to a boil....again...

and boil for a couple of minutes...

warm your jars...if you have a dishwasher you can keep them in there...or you can put them in the oven on low heat...or like me you can put in hot water in the sink....

we are ready to bottle..

skim the top foam off of the top of the jam, place it in a container to be put in the refrigerator.....this is the best part of the jam...eat this on toast the next morning....so good!

now we are ready....

carefully ladle in jars...

put the lids and rings on the jam....

put the jam in a water bath for 10 minutes...

this is summer in a jar!

the best jar! the skim and leftover jam....

line the pretty jars up on the counter on a pretty towel..and admire for a week or so, doing this is mandatory! admire all the fruits of your labor...

Cheers to Happy  !!