Ginger-Peach Jam (no pectin needed)

"Another fantastic recipe from my upstairs neighbor, who likes to raid my fruit trees, and always gives me the wonderful things she makes with that fruit. I love to use this jam poured over chicken pieces in a crock pot, or covered in the oven."
 
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photo by 1joyoussoul photo by 1joyoussoul
photo by 1joyoussoul
photo by 1joyoussoul photo by 1joyoussoul
photo by Mmmama photo by Mmmama
photo by Mmmama photo by Mmmama
Ready In:
40mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Place the peaches in boiling water for 1 minute, or until the skins loosen.
  • Then plunge them in ice water.
  • Slip off the skins, halve the fruit and remove the pits.
  • Cut the peaches into 1 inch pieces.
  • In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
  • Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
  • Ladle into jars and store in the fridge for up to 2 months.

Questions & Replies

  1. Hello! Can this recipe be canned so it keeps longer? TIA
     
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Reviews

  1. And, my best regards to your upstairs neighbor, also! I had gotten carried away buying peaches at the local fruit stand last week and was looking for a way to "salvage" some before they went bad. When I came across this recipe, I knew I had found my solution. The only change I made was to add about 1T. of chopped candied ginger. This may very well be great to use when cooking chicken, but that experiment will have to wait until the next batch: this batch is already about gone! Thank you to you and your neighbor.
     
  2. I had already made a few pies and still had 2 cups of peach pieces left, so I thought I'd make jam. I perused the recipes and found this one, realized I had a piece of ginger sitting in the freezer I could also use, and decided to make 1/3 recipe. I'm very glad I did! The ginger gives the sweet peachy taste a wonderful kick. I already enjoyed this on my morning toast and have made a few trips to the fridge to have a spoonful of this jam right from the jar! This jam is very easy to make and tastes absolutely delicious. Thank you Mirj for sharing this and my best regards to your upstairs neighbour!
     
  3. Added chopped candied ginger pieces as well for extra gingery flavour bursts.
     
  4. What a great recipe. It takes me a while to go thru a jar tho. Does anyone think I can water bath/process this so it lasts longer? Thanks!
     
  5. Make it! It's so good! I would note, I didn't add allspice, and didn't measure the ginger that I grated.
     
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RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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