Ginger Peach Jam

Recipe View Prepare Jars and Lids (5 minutes): Inspect four pint-sized canning jars for any cracks or chips. Check the rings for rust. Discard any defective jars or rings. Immerse the jars in simmering water to sterilize them; keep them hot until ready to fill. Wash new, unused lids and rings in warm, soapy water.

Recipe View Combine Ingredients and Bring to a Boil (15 minutes): In a large, heavy-bottomed saucepan, combine the chopped peaches, crystallized ginger, and fruit pectin. Bring the mixture to a rolling boil over medium heat, stirring constantly to prevent scorching. Add the sugar and butter to the boiling fruit mixture. Continue to stir until the sugar is completely dissolved. Return the mixture to a full, rolling boil that cannot be stirred down, and boil hard for 1 minute, stirring constantly.

Recipe View Skim and Fill Jars (10 minutes): Remove the saucepan from the heat. Use a spoon to carefully skim off any foam that has formed on the surface of the jam. Pack the hot jam mixture into the hot, sterilized jars, leaving approximately 1/4 inch of headspace at the top of each jar. Use a clean knife or thin spatula to release any trapped air bubbles inside the jars. Wipe the rims of the jars clean with a damp paper towel to remove any spills or residue.

Recipe View Seal Jars (5 minutes): Center a new lid on each filled jar, ensuring it sits flat on the rim. Screw the metal ring on firmly, but not too tightly. It should be just snug.

Recipe View Process in a Boiling Water Bath (25 minutes): Place a rack in the bottom of a large stockpot or canning pot. Fill the pot halfway with water and bring to a boil over high heat. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring that the jars are spaced at least 2 inches apart. Add more boiling water, if needed, to cover the jars by at least 1 inch. Return the water to a rolling boil, cover the pot, and process the jars for 10 minutes.

Recipe View Cool and Check Seals (12 hours): Carefully remove the jars from the boiling water bath using the jar lifter and place them on a towel-lined surface to cool completely. Allow the jars to cool undisturbed for at least 12 hours. As the jars cool, you should hear a 'popping' sound as the lids seal.

Recipe View Test Seals and Store (10 minutes): After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn't flex or move up and down, it is properly sealed. If a lid doesn't seal, you can reprocess the jar with a new lid or store the jam in the refrigerator for immediate use. Properly sealed jars of Ginger Peach Jam can be stored in a cool, dark place for up to one year.