Canning Recipes




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


Cooking Directions:
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1 lemon - (4 to 5 oz)
1/2 cup sugar
1/4 cup water
1/4 cup minced fresh ginger
2 cups finely-chopped peeled firm ripe peaches
2 jars orange marmalade - (18 oz ea)

Rinse and thinly slice lemon, discarding end slices and seeds; coarsely
chop lemon. In a 5- to 6-quart pan, combine pieces and juice with sugar,
water, and minced ginger. Boil over high heat, stirring often to prevent
scorching, until liquid is almost gone, about 5 minutes.

Remove from heat and add peaches and orange marmalade; set unwashed empty
jars and lids aside. Return pan to high heat and stir until marmalade is
melted. Boil, stirring often, until marmalade is firm enough (Test For
Firmness: Lift a spoonful of the boiling jam or marmalade from pan; tilt
the spoon and pour jam back into pan. When two distinct drops form on the
spoon edge and then flow over together, the mixture will be thick enough
to spread when cool.), about 15 minutes.

To seal: When the preserves meet the firmness test, remove from heat and
ladle hot mixture into unwashed jars to within 1/4-inch of rims; pour any
extra preserves into a small bowl or jar. Wipe jar rims clean and screw
lids snugly into place. Let stand until cool, about 6 hours.

To store: Serve unsealed preserves warm or cool; chill airtight up to
several months or until any mold develops (if it does, spoon it off, but
discard jam if moldy flavor is pervasive). Chill sealed jars up to 1
year.

This recipe yields about 4 cups.





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