Canning Recipes




Ginger Peach Jam
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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4 1/2 cups ripe peaches -- peeled, cubed
1/4 cup crystallized ginger -- finely chopped
6 cups sugar
1 box Sure-Jell fruit pectin

Peel and pit peaches; finely chop or grind. Pour into 6- to 8-quart sauce
pot; add ginger. Measure sugar and set aside. Mix fruit pectin into
fruit in sauce pot. 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, fill to 1/8 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
USDA.

This recipe yields about 8 half-pint jars.




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