Food recipes
Peach Ginger Jam
Peach Ginger Jam Ingredients: peaches, yellow, raw lemon juice, raw sugars, granulated spices, ginger, ground Directions: Wash, peel and pit your peaches. Puree to a slightly chunky consistency. You will have about 10...
Peach Ginger Jam
Ingredients:
peaches, yellow, raw
lemon juice, raw
sugars, granulated
spices, ginger, ground
Directions:
Wash, peel and pit your peaches.
Puree to a slightly chunky consistency.
You will have about 10 cups.
Mix all ingredients in a glass bowl and let stand for 1 hour.
Transfer to a LARGE stainless or enamel pot.
Bring to a rolling boil, turn heat to medium-high and continue boiling.
Stir nearly constantly.
(You may want to wear a mitt and long sleeves or a damp towel over your forearm, as boiling jam spits a lot.)
Skim off and discard any foam.
After about 25 minutes of boiling, the jam will have cooked down to gel-point.
(It will be slightly thick.
You can test it by dipping a small amount out with a spoon and letting it cool in the fridge to see if it is near jam consistency.)
Ladle into clean, hot jars leaving about 1/4 inch of head space.
Clean rims and tighten warmed lids and rings onto the jars.
Process with your preferred method (inversion, or hot water bath, or steam for 10 minutes).
Ingredients:
peaches, yellow, raw
lemon juice, raw
sugars, granulated
spices, ginger, ground
Directions:
Wash, peel and pit your peaches.
Puree to a slightly chunky consistency.
You will have about 10 cups.
Mix all ingredients in a glass bowl and let stand for 1 hour.
Transfer to a LARGE stainless or enamel pot.
Bring to a rolling boil, turn heat to medium-high and continue boiling.
Stir nearly constantly.
(You may want to wear a mitt and long sleeves or a damp towel over your forearm, as boiling jam spits a lot.)
Skim off and discard any foam.
After about 25 minutes of boiling, the jam will have cooked down to gel-point.
(It will be slightly thick.
You can test it by dipping a small amount out with a spoon and letting it cool in the fridge to see if it is near jam consistency.)
Ladle into clean, hot jars leaving about 1/4 inch of head space.
Clean rims and tighten warmed lids and rings onto the jars.
Process with your preferred method (inversion, or hot water bath, or steam for 10 minutes).