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Peach Ginger Jam Recipe

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This recipe for Peach Ginger Jam is from Sue's Sizzlin' Suppers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups crushed peaches
⅓ cup lemon juice
1 tbsp grated gingerroot
2 pouches Bernardin Liquid Pectin
7 ½ cups sugar
Directions:
Directions:
Place 6 to 7 clean 250 ml. jars on a rack in a boiling water canner, cover jars with water and heat to a simmer. Set screw bands aside. Heat SNAP Lid sealing discs in hot water, not boiling. Keep jars and sealing discs hot until ready to use.
Peel, pit and finely chop or crush peaches, one layer at a time. Measure 4 cups
In a large, deep stainless steel saucepan, stir together prepared fruit, lemon juice, grated ginger and all of the sugar and ½ tsp butter. Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire content from package. Return to boil; boil hard 1 minute stirring constantly. Remove from heat and skim off foam.
Ladle hot jam into a hot jar to within ¼ inch of top of jar. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner.
When canner is filled, ensure jars are covered by at least one inch of water. Boil 10 minutes.
When processing finished, turn off stove. Remove jars without tilting. Cool upright, undisturbed 24 hours. Do not tighten bands.
After cooling check jar seals.Sealed discs will curve inward.
Number Of Servings:
Number Of Servings:
Makes 6 -7 Jars

 

 

 

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