Peach Ginger Jam

4 cups peeled and diced peaches
3 large pieces of candied ginger
2 Tbsp.  fresh lemon juice
1 box  SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5-1/2 cups  sugar
7 sterilized 8 oz jars, lids and rims
  1. Carefully measure out the sugar and set aside.
  2. Measure 1 cup of peaches at a time and place in a non-reactive cooking pot. Mash peaches with a potato masher or the back of a wooden spoon. repeat with remaining peaches.
  3. Add whole candied ginger pieces and butter. Stir in lemon juice. Turn heat on and bring fruit mixture to a low simmer. Add the pectin into the fruit mixture and bring to a rolling boil.
  4. Quickly stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Remove pieces of candied ginger. Skim off any foam with metal spoon.
  5. Carefully ladle jam into sterilized jars, allowing 1/8 in at the top. Wipe the rims of the jars clean and apply lids. Gently place rings on jars and loosely tighten.
  6. Place jars in canner full of boiling water. Make sure they sitting below 1-2 inches of water. Once the canner returns to a roaring boil, process the cans for 10 minutes.
  7. Remove jars and place on a kitchen towel to cool. Once cool store in a cool dark place for up to 1 year.*
**(NOTE: The lids of the jars MUST BE depressed. If the jars did not “pop,” re-process in the canner for 10 additional minutes or place in the refrigerator and use within 3 weeks.)
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One thought on “Peach Ginger Jam

  1. Pingback: Late Summer Canning | K E R N girl

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