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:

Toffee is still helping:
 photo 022_zpsa35e6992.jpg

First, dump all the canning lids and bands into the sink.
 photo 032_zps207e6ef5.jpg

Stick the recipe to the stove hood with a magnet:
 photo 024_zpsb8734692.jpg

Start prepping peaches! First, an X cut in the top and bottom.
 photo 023_zps16afb732.jpg

Boiling water bath for a minute, then ice water bath, then rest on the counter. Cut into chunks. Chop with the immersion blender.

 photo 025_zpsb4b1be46.jpg

 photo 026_zps29829390.jpg

 photo 027_zpsab5400ee.jpg

Add lemon juice and 7 cups (!!) sugar:
 photo 030_zps146b916d.jpg

Dice up the crystallized ginger, stir it all up and start boiling!
 photo 028_zps93473cc1.jpg

 photo 029_zps7a4bd7ea.jpg

In the meantime, sterilize your jars and lay out canning tools.
 photo 031_zpsa8bfb867.jpg

 photo 033_zps3167f8e2.jpg

Once you've got them in the jars, process in the water bath.
 photo 035_zps5cd1a603.jpg

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!
 photo 034_zpsba019ac0.jpg

All done! All but one had sealed already, plus a couple of extra in the fridge that didn't get processed.
 photo 036_zps46ec753b.jpg

It's quite tasty - not overpowering ginger; I might add a bit more the next time.

1 comment:

Unknown said...

Love ginger!