Potent Peach & Ginger Jam Recipe
|
*all images for illustration purposes only, they do not show the finished recipe unless stated. |
Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.
Today we thought we’d look at something a bit different, peach and ginger jam. Peaches have such a lovely, sweet taste that they make a wonderfully flavorsome jam which can be enjoyed all year round. Then add in the kick of some ginger and you have something really special!
Ingredients:
- - 3lbs of peaches
- - 2 tablespoons of ginger (fresh, grated)
- - 5 cups of sugar
- - 2 packets of powdered pectin (1 3/4oz)
- - 1 cup of cold water
- - 4 x 1 pint freezer containers with lids
What you need to do:
First of all slice the peaches open and remove the stone in the middle, then gently peel off the skin so you don’t get bits of it in your jam. The next stage is to chop the peaches up quite fine and try to make about 4 cups worth.
If you haven’t already grated the ginger then do it now, first cut the skin away from the root, then grate it into a bowl until you get enough for 2 tablespoons worth. Now take a large mixing bowl and add the peach pieces into that and the ginger, then mix it all together with a wooden or plastic spoon. Once that has mixed well then start to slowly pour the sugar into the bowl while you keep stirring so it all mixes up together.
Now add the cold water to a saucepan and place that over a medium heat, then add in all the pectin and while stirring continuously then bring the mixture to boiling point, when it is boiling rapidly then keep cooking for another minute. After that take it off the heat and pour it into the bowl with the fruit, stir that mixture together for 4 minutes so it all melts in together.
Then grab the four containers you have, or four airtight jars will do too, and pour the mixture into the jars evenly and pop the lids on. Leave it for 24 hours at room temperature to fully mature before you serve. It should last for about 3 weeks in the refrigerator, so if you want to then after it has matured you can keep one out and pop the other 3 into the freezer (only if you used suitable containers of course). When you are ready to use them then take one out and let it thaw completely for 24 hours before using.
Voila!