Ginger-Peach Jam (Freezer Version and Traditional)

Since work is still super busy, I am pulling this draft out of the archives from peach season this summer. Hope you enjoy. These two recipes are delicious!!!!!

One of our perfect white peaches from earlier in the summer.

I modified recipes from this marvelous book. (Have I gone on-and-on about it enough yet?)

• Peach Jam with Ginger Liqueur
• Based on Peach Jam with Powdered Pectin from The Ball Complete Book of Home Preserving
• 4 c. chopped peaches, peeled and pitted
• 2 T. lemon juice
• 1/4 c. ginger liqueur
• 1 pkg. powdered pectin
• 5 c. sugar

Prepare canner, jars and lids.

I used mostly white peaches with a few Red Havens thrown in for good measure.

Place the peaches in a large stainless steel kettle. Mash with a potato masher until the desired consistency is obtained. Add lemon juice and liqueur. Whisk in pectin until dissolved and bring to a boil over high heat, stirring often. After the mixture comes to a boil, dump in sugar all at once. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.

Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe rims, center lid on jar, and screw band down util it is fingertip-tight.

Place jars in canner, ensuring they are completely covered with water and bring to a boil. Process for 10 minutes. Remove canner lid and wait for 5 minutes, then remove jars, cool and store. (I got about 10 4 oz. jars from this recipe.)

This is a super easy freezer jam that also has the essence of ginger.

Gingery Peach Freezer Jam

Based on Gingery Peach Pear Freezer Jam from The Ball Complete Book of Home Preserving

1 1/2 c. sugar

1 pouch freezer jam pectin

4 c. chopped peaches, peeled and pitted

1 T. grated ginger root

grated zest and juice of one small lemon

In a medium mixing bowl, combine sugar and pectin, whisking until well combined. Add peaches, ginger, zest and lemon juice. Stir for three minutes so sugar will dissolve.

No cooking!

Ladle into freezer jars and apply tight lids. Let jam stand at room temperature for about thirty minutes.

Then, you can serve this immediately or refrigerate for up to three weeks or freeze for up to one year.

OK—Have I been known to have freezer jam in my freezer for more than one year. Yes, I have. But, please follow these guidelines. I doubt I have this version in my freezer that long at all!

Postscript: I also made Tomato Jam this weekend but used a Malbec instead of a white wine. Beautiful color and flavor!

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