Ginger-Peach Jam
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
49
Sourness
39
mins
Prep time (avg)
6
Difficulty
Ingredients:
6 cups
White Sugar1 tsp
ButterDirections:
1
Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat
2
Stir in the sugar and butter; cook and stir until the sugar is dissolved
3
Return to a boil, stirring constantly for 1 minute more
4
Remove from heat, and skim off any foam with a spoon
5
Sterilize the jars and lids in boiling water for at least 5 minutes
6
Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top
7
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles
8
Wipe the rims of the jars with a moist paper towel to remove any food residue
9
Top with lids, and screw on rings
10
Place a rack in the bottom of a large stockpot and fill halfway with water
11
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder
12
Leave a 2 inch space between the jars
13
Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars
14
Bring the water to a full boil, cover the pot, and process for 10 minutes
15
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
16
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)
17
Store in a cool, dark area