Gingered Peach Jam · 3 cups sugar · 2 tablespoons chopped ginger · 1 tablespoon lemon juice · 1/4 teaspoon salt Directions 1. Place 6 large peaches in a large pot of boiling water for 1 minute; rinse in cold water and peel. 2. Remove pits and cut into wedges (about 6 cups). 3. Transfer to the bowl of a food processor and pulse until coarsely chopped. 4. In a medium stainless steel saucepan, combine peaches, 3 cups sugar, 2 tbsps chopped ginger, 1 tbsp lemon juice, and ¼ tsp salt. Simmer over medium heat, stirring occasionally, until thickened, about 30 minutes. 5. Ladle into Mason jars (or any container is fine…I put mine in a Tupperware container). Cool. Refrigerate overnight. Will keep in the fridge for up to one month. NOTE: I need to simmer my jam longer than 30 minutes to get it to the thickness I desired. I simmered it on medium-low heat to prevent scorching for probably close to an hour.
Posted on: Mon, 16 Sep 2013 21:34:27 +0000
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