Ginger-Peach Jam

Name: Ginger-Peach Jam
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons butter; 59 milliliters finely chopped crystallized ginger; 1 liters fresh peaches - peeled, pitted and chopped; 50 grams package powdered fruit pectin; 1 liters white sugar

Ginger-Peach Jam is a gluten free and vegetarian recipe with 8 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. This condiment has 651 calories, 1g of protein, and 0g of fat per serving. A mixture of butter, crystallized ginger, powdered fruit pectin, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more.

Ingredients you will need

Peach

Butter

Ginger

Pectin

Sugar

Equipment you will use

Sauce Pan

Remove from heat, and skim off any foam with a spoon.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Ingredients you will need

Peach

Water

Jam

Equipment you will use

Paper Towels

Spatula

Knife

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars.

Ingredients you will need

Water

Equipment you will use

Pot

Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Equipment you will use

Pot