Saturday, August 30, 2014

Ginger-Peach Jam

Since I hope to be entering this into next year's fair, I had to use a "tested recipe" - this is the one I picked: http://nchfp.uga.edu/how/can_07/ginger_peach_jam.html

Toffee is still helping:
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First, dump all the canning lids and bands into the sink.
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Stick the recipe to the stove hood with a magnet:
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Start prepping peaches! First, an X cut in the top and bottom.
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Boiling water bath for a minute, then ice water bath, then rest on the counter. Cut into chunks. Chop with the immersion blender.


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Add lemon juice and 7 cups (!!) sugar:
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Dice up the crystallized ginger, stir it all up and start boiling!
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In the meantime, sterilize your jars and lay out canning tools.
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Once you've got them in the jars, process in the water bath.
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This was made more complicated by my big pot that I usually use for the water bath blowing a hole in the bottom in the middle of the process!
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All done! All but one had sealed already, plus a couple of extra in the fridge that didn't get processed.
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It's quite tasty - not overpowering ginger; I might add a bit more the next time.

1 comment:

Sarah Shotts said...

Love ginger!