|Grand Champion Peach Jam|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
8 cups chopped peeled pitted peaches -- slightly mashed
= (abt 11 large peaches)
4 tablespoons freshly-squeezed lemon juice
1 1/2 packages powdered fruit pectin - (1.75 oz ea)
= (abt 6 tbspns)
7 cups sugar
1 tablespoon finely-chopped crystallized ginger
1/4 teaspoon freshly-grated ginger root -- (optional)
1/2 teaspoon freshly-ground nutmeg
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground allspice
Grated zest of 1/2 lemon
To prepare jars: Sterilize jars, rings and lids according to
To make jam: In large saucepan over medium heat, bring peaches and lemon
juice to a boil. Add pectin. Return mixture to a boil. Stirring
constantly, slowly add sugar. Stir in crystallized ginger, fresh ginger,
nutmeg, cinnamon, cloves, allspice and lemon zest. Continue to boil,
stirring constantly, for 1 minute. Remove from heat. Skim foam from top
To seal jam: Carefully pour jam into sterilized jars, leaving 1/4-inch
space between jam and neck of jar. Wipe rims of jar. Cover with flat
lids. Screw bands on, being careful not to tighten bands too tightly.
Seal jars according to manufacturer's directions.
To store: Unopened jars of jam will keep for about 1 year. It is not
necessary to refrigerate jam until jars have been opened.
This recipe yields 6 pints.
Comments: I wait to make this jam until midseason when freestone peaches
are available. Unlike the earlier-peaking clingstone peach, the pit of
the freestone peach slides right out when you halve the fruit, and the
entire jam-making process is much easier -- and quicker. I've learned
that a paring knife works best for peeling. Chop the fruit roughly the
size of a pair of dice.
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