Cost per recipe $10.41 view details
- 8 c. minced peeled pitted peaches slightly mashed
- Â Â (abt 11 large peaches)
- 4 Tbsp. freshly-squeezed lemon juice
- 1Â 1/2 pkt powdered fruit pectin - (1.75 ounce ea)
- Â Â (abt 6 tbspns)
- 7 c. sugar
- 1 Tbsp. finely-minced crystallized ginger
- 1/4 tsp freshly-grated ginger root (optional)
- 1/2 tsp freshly-grnd nutmeg
- 1/2 tsp grnd cinnamon
- 1 pch grnd cloves
- 1 pch grnd allspice
- Â Â Grated zest of 1/2 lemon
- To prepare jars: Sterilize jars, rings and lids according to manufacturer's directions.
- To make jam: In large saucepan over medium heat, bring peaches and lemon juice to a boil. Add in pectin. Return mix to a boil. Stirring constantly, slowly add in 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 of jam.
- 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 chill jam till jars have been opened.
- This recipe yields 6 pints.
- Comments: I wait to make this jam till 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 which a paring knife works best for peeling. Chop the fruit roughly the size of a pair of dice.
- Yield: 6 pints
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|Amount Per Recipe||%DV|
|Recipe Size 2590g|
|Calories from Fat 29||0%|
|Total Fat 3.45g||4%|
|Saturated Fat 0.39g||2%|
|Trans Fat 0.0g|
|Total Carbs 1518.12g||405%|
|Dietary Fiber 19.4g||65%|