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    You are in: Home / Recipes / Grand Champion Peach Jam Recipe
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    Grand Champion Peach Jam

    Grand Champion Peach Jam. Photo by AmandaInOz

    1/5 Photos of Grand Champion Peach Jam

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    mary winecoff's Note:

    I make this jam when freestone peaches are available because the entire jam making process is much easier and quicker when the stone slides out of the fruit when you halve the fruit. Heat a large pot of boiling water and dip your whole peaches in them for a quick peeling method. 8 cups of peaches is around 11 large peaches. Chop the fruit about the size of a pair of dice. This is absoulutely the best peach jam I have ever made.

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Sterilize the jars, rings and lids according to manufacturer's directions.
    2. 2
      In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
    3. 3
      Add the pectin and return the mixture to a boil.
    4. 4
      Stirring constantly, slowly add the sugar.
    5. 5
      Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
    6. 6
      Remove from the heat and skim any foam from the top of the jam.
    7. 7
      Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
    8. 8
      Cover with the lids and screw the bands on.
    9. 9
      Seal the jars according to manufacturer's directions.

    Ratings & Reviews:

    • on August 23, 2011

      I haven't tried the recipe yet, but wanted to write an answer for Tisme. I helped my mom can peaches for years and years when I was growing up. The way to peal peaches is actually quite simple. First you have a large pot of water boiling on the stove and fill the sink with cold water and ice. Prick the peaches and place the peaches a few at a time in the boiling water for a couple of minutes. You can tell when it's time to take them out when the skins split. Remove them and put them immediately in the cold water. Then the skins will slip right off.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2012

      25

      Followed the recipe to the letter with only one exception... I did not have any crystallized ginger on hand. The jam set perfectly, but there are so many spices in this recipe you can't even taste the peach. While I like a little spice now and then, why cover the gorgeous flavor of one of the most luscious fruits in existence? I am really disappointed that I wasted 13 of my beloved peaches on this recipe. I love the way it looks, and sets... but will likely never make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2011

      I didn't make this yet, but I will. Just a note to the soft set jammers - it can take a week for a jelly or jam to set up so don't despair. I made Concord Jelly last week and it is still very soft BUT the jar I have in the fridge is perfectly set. So, patience!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (36)

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    Nutritional Facts for Grand Champion Peach Jam

    Serving Size: 1 (2694 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 987.3
     
    Calories from Fat 5
    83%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2.7 mg
    0%
    Total Carbohydrate 253.9 g
    84%
    Dietary Fiber 3.3 g
    13%
    Sugars 250.4 g
    1001%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    powdered fruit pectin

    crystallized ginger

    lemons, zest of

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