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Ginger-Peach Jam

Source of Recipe


From "Gourmet Preserves Chez Madelaine"






List of Ingredients



• 3 lbs. peaches (6 medium)
  
• 3 slices fresh ginger (size of a quarter)
  
• 1 Tbsp fresh lemon juice
  
• 1/3 cup water
  
• 2 cups sugar
  
• 1/3 cup crystallized ginger (1-1/2 ounces)
  






Instructions



1. Dip peaches in simmering water for 30 seconds, then submerge them in an iced water bath. When cool enough to handle, peel, halve and remove pits. Finely chop each half by hand or with rapid pulses in a food processor.
   
   
2. Combine peaches with ginger slices, lemon juice and water in a deep, non-reactive 5-quart saucepan or stockpot. Cover and bring fruit to a boil. Uncover and simmer for 10 minutes. Begin adding sugar 1/2 cup at a time, allowing the mixture to regain the simmer before adding more.
   
   
3. Continue to simmer the jam, stirring frequently, until the jam thickens and liquids clear. The temperature on a candy thermometer should rise to 212° F and volume reduce to about 4 cups. Keep the pan partially covered near the end to avoid spatters.
   
   
4. Cut the crystallized ginger into pea-size pieces. After skimming the foam off the jam and removing the ginger slices, fold in the crystallized ginger pieces.
   
   
5. Fill hot, sterilized jars to within 1/4-inch of the lips. Wipe rims clean, attach new lids, and screw caps on tightly. Process in a boiling-water bath for 10 minutes, submerged by 1 inch.
   
   Makes 4 cups.