Ginger Peach Jam Recipes

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PEACH-GINGER JAM



Peach-Ginger Jam image

Makes about 2¼ cups

Number Of Ingredients 5

2 pounds fresh peaches, peeled, pitted, and cut into 1 inch pieces
2 cups sugar
2 tablespoons fresh lemon juice
3 (¼-inch-thick) slices fresh ginger
⅛ teaspoon kosher salt

Steps:

  • In a large glass or ceramic bowl, combine all ingredients. Let stand at room temperature, stirring occasionally, until peaches have released their juices and most of sugar has dissolved, about 1 hour.
  • Transfer fruit mixture to a medium enamel-coated cast-iron Dutch oven. Bring to a boil over medium-high heat; mash with a potato masher or the back of a wooden spoon. Reduce heat until mixture is gently boiling. Cook, stirring frequently, until thickened, about 50 minutes. Remove from heat. Discard ginger. Let cool for 30 minutes. Spoon into jars. Cover and refrigerate for up to 2 weeks.

GINGER-PEACH JAM



Ginger-Peach Jam image

This peach jam has a bit of a bite from the ginger, a nice combination.

Provided by ClaudiaR

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 64

Number Of Ingredients 5

4 ½ cups fresh peaches - peeled, pitted and chopped
¼ cup finely chopped crystallized ginger
1 (1.75 ounce) package powdered fruit pectin
6 cups white sugar
½ teaspoon butter

Steps:

  • 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. 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.
  • 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. 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.
  • 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.

Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Cholesterol 0.1 mg, Sodium 0.8 mg, Sugar 19.4 g

SPICED GINGER PEACH JAM RECIPE - (4.3/5)



Spiced Ginger Peach Jam Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 14

8 cups freestone)peaches, pitted peeled(about 11 tennis ball sized)
1 small lemon, zested and set aside (you'll be using the juice and zest)
Juice of one small lemon
1 box of pectin* (I use Sure-Jell)
7 cups sugar**
1 tablespoon finely chopped crystallized ginger
1/4 teaspoon freshly grated ginger root (I keep ginger root frozen)
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves (optional, as it can be overpowering)
1/8 teaspoon ground allspice
1 Tbsp vanilla (optional)
Pomona Universal Pectin can be used, which requires less or no sugar
If using Pomona Pectin, sugar can be decreased to 3-4 cups

Steps:

  • Equipment needed/recommended: Canning kit: includes pot with lid, canning rack, funnel, tongs Canning jars, bands and lids, washed and sanitized (I set them in the water canning pot, while the water is coming to a boil, remove with tongs and set on a baking sheet with a towel Large bowl of ice with water (for blanching the peaches) For the peaches: Wash the fruit and bring a large pot of water to a boil. With a paring knife, cut a small "x" on the bottom of each peach (I also cut an "x" on the top of each peach). When the water is boiling, gently place the peaches in the pot and cook for 2 minutes, max. Using a slotted spoon, remove the peaches into an ice water bath and allow to sit for a few minutes. Using a paring knife (I use my fingers), pull on the skin at an "x" and the peels should come right off. If adding the ginger and spices, prep those and set aside. For the jam: Mash (or use the pulse feature on a food processor) the peeled peaches, to yield 8 cups. Add the prepared fruit into a large pot, and add the sugar. Bring to a gentle boil, and slowly add the pectin. Add the lemon zest, lemon juice, ginger and spices (if using) and vanilla(or vanilla bean seeds). Allow the jam to come to a rolling boil, can take about 10 minutes. TIP: I know when the jam has thickened enough when it coats the back of a spoon. I like to freeze a few spoons, to better test this theory. Once the jam is thick, turn off the heat. Carefully spoon the jam into sterilized jars, leaving about 1/4" head space. Add a lid and band and tighten-- but don't over tighten. I like to water can the filled jars, by placing them into a canning rack, and bring to a boil for about ten minutes. Remove, carefully, with tongs onto a baking sheet with a fresh towel. Listen for the "ping" as each can self-seals. Enjoy this jam with fresh scones or homemade bread. Delicious!

GINGER-PEACH JAM (NO PECTIN NEEDED)



Ginger-Peach Jam (no pectin needed) image

Another fantastic recipe from my upstairs neighbor, who likes to raid my fruit trees, and always gives me the wonderful things she makes with that fruit. I love to use this jam poured over chicken pieces in a crock pot, or covered in the oven.

Provided by Mirj2338

Categories     Fruit

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

3 lbs peaches (about 6 cups)
3 cups granulated sugar
3 tablespoons chopped fresh ginger
2 teaspoons lemon juice
1/4 teaspoon allspice

Steps:

  • Place the peaches in boiling water for 1 minute, or until the skins loosen.
  • Then plunge them in ice water.
  • Slip off the skins, halve the fruit and remove the pits.
  • Cut the peaches into 1 inch pieces.
  • In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
  • Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
  • Ladle into jars and store in the fridge for up to 2 months.

Nutrition Facts : Calories 358.8, Fat 0.5, Sodium 1.1, Carbohydrate 91.8, Fiber 2.6, Sugar 89.2, Protein 1.6

BOURBON, PEACH AND GINGER JAM



Bourbon, Peach and Ginger Jam image

Provided by Damaris Phillips

Categories     condiment

Time 45m

Yield 2 quarts

Number Of Ingredients 7

32 ounces peeled and chopped peaches, frozen or fresh
1/2 cup sugar
4 tablespoons minced ginger
1/3 cup bourbon
1 tablespoon lemon juice
1/2 tablespoon lemon zest
1/2 tablespoon salt

Steps:

  • In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month.

GRAND CHAMPION PEACH JAM



Grand Champion Peach Jam image

I make this jam when freestone peaches are available because the entire jam making process is much easier and quicker when the stone slides out of the fruit when you halve the fruit. Heat a large pot of boiling water and dip your whole peaches in them for a quick peeling method. 8 cups of peaches is around 11 large peaches. Chop the fruit about the size of a pair of dice. This is absoulutely the best peach jam I have ever made.

Provided by mary winecoff

Categories     Fruit

Time 40m

Yield 6 pints

Number Of Ingredients 11

8 cups pitted peeled, chopped, slightly mashed peaches
4 tablespoons fresh lemon juice
6 tablespoons powdered fruit pectin
7 cups sugar
1 tablespoon finely chopped crystallized ginger
1/4 teaspoon freshly grated gingerroot
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 lemon, zest of

Steps:

  • Sterilize the jars, rings and lids according to manufacturer's directions.
  • In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
  • Add the pectin and return the mixture to a boil.
  • Stirring constantly, slowly add the sugar.
  • Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
  • Remove from the heat and skim any foam from the top of the jam.
  • Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
  • Cover with the lids and screw the bands on.
  • Seal the jars according to manufacturer's directions.

Nutrition Facts : Calories 987.4, Fat 0.6, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 253.9, Fiber 3.3, Sugar 250.4, Protein 1.9

SURE.JELL® GINGER-PEACH JAM



SURE.JELL® Ginger-Peach Jam image

Fully ripened peaches and chopped crystallized ginger complement each other perfectly in this SURE.JELL Ginger-Peach Jam.

Provided by My Food and Family

Categories     Home

Time 3h

Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Number Of Ingredients 5

4-1/2 cups prepared fruit (buy about 3-1/4 lb. fully ripe peaches)
1/4 cup finely chopped crystallized ginger
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Peel and pit peaches; finely chop or grind fruit. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in ginger.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

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