Prep 20 mins
Cook 20 mins
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.
- 8 cups pitted peeled, chopped, slightly mashed peaches
- 4 tablespoons fresh lemon juice
- 6 tablespoons powdered fruit pectin
- 7 cups sugar
- 1 tablespoon finely chopped crystallized ginger
- 1⁄4 teaspoon freshly grated gingerroot
- 1⁄2 teaspoon freshly ground nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 1⁄2 lemon, zest of
- Sterilize the jars, rings and lids according to manufacturer's directions.
- In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
- Add the pectin and return the mixture to a boil.
- Stirring constantly, slowly add the sugar.
- Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
- Remove from the heat and skim any foam from the top of the jam.
- Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
- Cover with the lids and screw the bands on.
- Seal the jars according to manufacturer's directions.
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.
Thank you for this recipe! I had to make a few minor tweaks and some tips. #1, it takes about 11 peaches to make 8 cups. I always cut an "x" into the bottom and top of each peach, then dunk them into a pot of boiling water for 2 minutes. I then place the peaches into an ice water bath. The peels should come off very easily. #2, I use my food processor to pulse the fruit. #3, I used a whole box of pectin. I used Sure-Jel. Next time, I will find Pomona Pectin so I can decrease the 7 cups of white sugar. #4, I won't use the clove spice next time. It overpowered the flavor of the jam. Not that I didn't like it, but I want the ginger-peach to shine through. #5, I will add some vanilla to the jam next time, based on some reviews I read. Brilliant! #6, I always add a pat of unsalted butter, which cuts back on the foam. #7 - I freeze a few spoons, so I can dip it into the jam to see if it has thickened enough. Finally: the jam set quite well, but isn't super thick. I'm okay with that. The flavor is delicious...the ginger ratio is perfect. If the clove wasn't there, I'd be even more pleased. I will definitely make this recipe again...in fact I'm putting it on my food blog with a link back to your recipes. Thanks for sharing this one. Love it.
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.