PEACH GINGER JAM
This easy Peach Ginger Jam is a simple and classic way to preserve summer’s sweetest stone fruit so you can enjoy it well into the cooler months. With just four ingredients—fresh peaches, a touch of ginger, sugar, and a splash of lemon juice—you will have a jam that thickens naturally without added pectin. The peaches cook down into a thick, fragrant spread that is full of honey-like sweetness with just the right hint of warmth from the ginger. It is the perfect recipe to make when peaches are at their peak and bursting with flavor.
Equipment
- 2 half pint jars
- Stainless Steel Preserve Pot
- Jar lifter
- A Wide-Mouth Funnel
- Clean Towels
- Large spoon to scoop the jam into each jar
Ingredients
- 6 cups fresh peaches peeled and chopped (about 2lbs)
- 1 tablespoon grated fresh ginger
- 2 cups granulated sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Prepare the peaches: Start by washing the peaches thoroughly. If you prefer a smoother jam, peel the peaches before cooking. Bring a large pot of water to a boil and prepare an ice bath. With a paring knife, score a small “X” through the skin at the bottom of each peach so that you just pierce the skin. Carefully add peaches to the boiling water (I use tongs) and blanch the peaches in the boiling water for 30–45 seconds per batch, then immediately transfer them to an ice water bath to stop cooking. Once cool enough to handle, remove the peaches from the ice bath, slip off the skins, discard the pits, and cut the peaches into 1/2-inch chunks.
- Prepare the jam: Place the chopped peaches in a medium, heavy-bottomed saucepan and add the grated ginger, sugar, and lemon juice.Set the saucepan over medium-high heat and bring the mixture to a boil, stirring often until the sugar dissolves and the peaches release their juices. Once boiling, reduce the heat slightly and let the jam simmer, stirring frequently to prevent burning. As the peaches soften, gently mash them with a potato masher for a smoother texture, or leave some chunks if you prefer a rustic jam. Continue cooking until the mixture thickens, about 1 hour, depending on the peaches. Be sure to stir every 15 minutes or so, even more frequently when the jam begins to thicken.
- Sterilize the jars: Choose glass jars with airtight metal lids. Wash the jars thoroughly, then sterilize your jars in a large pot filled with water. Bring the water to almost a simmer over medium heat. Keep them warm in a pot of hot water until you are ready to fill them. When the jam is finished cooking, place a dish towel on the counter and, using a jar lifter, carefully remove the jars from the hot water. Drain any remaining water and set the jars upside down on the towel to dry briefly before filling.Prepare the lids: Choose lids that are free from cracks or damage, including any rubber inserts. Place the lids in a small pot or bowl and cover them with hot, but not boiling, water. Let them sit for a few minutes to warm and sanitize, then remove them carefully and allow them to air dry completely before use.
- Test for doneness: Before cooking, place a small plate in the freezer to chill. When the jam looks ready, drop a spoonful of jam onto the frozen plate. Wait a few seconds, then run a finger through it. If the jam wrinkles and holds its shape, it is ready to be jarred. If it runs when you tilt the plate, it needs to cook a little longer.
- To can the jam: Once the jam reaches the desired consistency, remove it from the heat. Carefully ladle the hot jam into the warm jars, leaving about ¼ inch of headspace. Wipe the rims with a clean, damp towel to ensure they are perfectly clean. Place the lids on immediately and screw on the bands until fingertip-tight, being careful not to overtighten.
- For home canning:
- If you plan to store the jam long-term, process the jars in a boiling water bath: Place the jars in the water bath canner and process for 10 minutes if your altitude is below 1,000 feet. Turn off the heat and let the jars sit in the water for 5 minutes. Using a jar lifter, carefully remove the jars and place them on a towel-lined surface to cool completely.Cool and store the jars: The jars will make a popping sound as they cool, indicating that they have sealed. Once completely cooled, check the seals. Properly sealed jars can be stored in a cool, dark place for up to a year. Any jars that do not seal should be refrigerated and used within a few weeks or reprocessed.
- For refrigerator storage, allow the jars to cool to room temperature before refrigerating; they will keep for up to three weeks.
Notes
This recipe will yield about 2 jars. I’m using two 250 mL jars. One serving is equal to 1 tablespoon.
White peaches - White peaches are less acidic than yellow peaches and are not recommended for canning. If you make peach jam with white peaches, it should be stored in the refrigerator and not canned.
Prepare the jars: Clean your jars by running them through the hot cycle of the dishwasher or washing them thoroughly, then sterilize them in a pot of boiling water. You can reuse the glass jars, but always use new lids for each batch to ensure a proper seal. Extra lids are usually sold near the jars in the store.
Wash the lids: Place the lids in a small pot or bowl and cover with hot, but not boiling, water. Let them sit for a few minutes to warm and sanitize, then remove carefully and allow to air dry completely before use.
Store in the refrigerator for immediate use, or water bath canning for longer storage. Properly canned peach jam should maintain quality on the pantry shelf for 12- 18 months.
Nutrition
Calories: 64kcalCarbohydrates: 16gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 4mgPotassium: 40mgFiber: 0.5gSugar: 16gVitamin A: 100IUVitamin C: 2mgCalcium: 2mgIron: 0.1mg
Tried this recipe?Let us know how it was!