Ginger Peach Jam
Ginger Peach Jam recipe
Yield
80 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
prepared fruit
about 3 1/4 lbs, fully ripe peaches |
* |
| ¼ | cup |
crystallized ginger (candied)
finely chopped |
*
|
| 6 | cups |
sugar
|
|
| 1 ¾ | ounces |
fruit pectin, dry
one box |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
prepared fruit
about 3 1/4 lbs, fully ripe peaches |
* |
| 59 | ml |
crystallized ginger (candied)
finely chopped |
*
|
| 1.4 | l |
sugar
|
|
| 50.6 | ml/g |
fruit pectin, dry
one box |
Directions
Peel and pit peaches; finely chop or grind.
Measure 4½ cups into 6- to 8-quart saucepot; add ginger.
Measure sugar and set aside.
Mix fruit pectin into fruit in saucepot.
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 1 minute, stirring constantly.
Remove from heat and skim off foam with metal spoon.
Ladle quickly into hot jars, filling within ⅛ inch of tops.
Wipe jar rims and threads. Cover with two-piece lids.
Screw bands tightly.
Invert jars for 5 minutes, then turn upright. After 1 hour, check seals. * *Or follow water bath method recommended by US DA. Makes about 8 (1 cup) jars
