Friday, August 21, 2009

Peach Ginger Jam

CCO says this picture reminds him of those faces on Easter Island.

My mom was skeptical about this recipe. But she was similarly skeptical of the Strawberry Balsamic and that one turned out awesome. I think I won her over.

This jam takes 3/4 cup of fresh ginger. You could probably use ginger paste, the kind you find at Asian grocery stores if you didn't want to do all that peeling. The ginger gives the jam a big kick. No subtlety here.

Eat Rating: Awesome. (Only if you like ginger, though)
Difficulty: Medium. Requires a food processor, canning equipment.

(For a refresher on canning jam, see previous post on Strawberry Jam or check out this site from the USDA.)

Recipe yields about 3 pints or 6 half-pints.

Adapted from Mimi's Cyber Kitchen

3 cups peaches, peeled, pitted and chopped
3/4 cup fresh ginger, peeled and diced (LN: I recommend using the food processor)
1 lemon juiced (about 2 tbsp)
1/2 cup water
1 box pectin (1.75 oz or about 3/8 cup)
6 cups of sugar

Take the largest pot you own, fill halfway with water and set on a back burner over medium heat. You will use this later. Place your jars on a cookie sheet and slide into a cold oven. Turn up the heat to 250 degrees. Once it reaches temperature, turn off the oven but leave the jars inside. Place the jar lids and rings in a bowl and set aside.

Combine peaches, ginger, lemon juice, water and pectin in a large saucepan. Bring to a rolling boil. Add the sugar, then return to a boil. Cook 1 additional minute.

Use a ladle to pour some of the hot water from the large pot into the bowl with the lids and rings. This will sterilize them.

Remove a few jars from the oven with a clean dish towel. Ladle the hot jam into the jars, wipe clean the lip of the jars and affix a lid. Twist on a ring till finger tight, then place the filled jar in the large pot of hot water.

Repeat until you run out of jam. You want the jars in the large pot to be completely submerged in water. Add more water if necessary. Return water to a boil, then boil the jars for 10 minutes. Remove jars from pot. The tops should pop as the jars return to room temperature. If any of the jars have not popped within 24 hours, reboil.

The jam will keep unopened for up to a year. Once opened, finish the jam within 2-3 weeks.

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