Ginger-Peach Jam

Ginger-Peach Jam

21 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
ClaudiaR
Recipe by  ClaudiaR

“This peach jam has a bit of a bite from the ginger, a nice combination.”

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Ingredients

Adjust Servings

Original recipe yields 8 cups

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Directions

  1. Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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Reviews (21)

Rate This Recipe
Cheryl
38

Cheryl

I made this jam both with & without the ginger. both Jams turned out excelent! The directions were easy to follow, which was great since this was my first time making jam. I did a taste test at work with both the Ginger-Peach Jam & the Jam without the Ginger. Out of the 15 people surveyed, 4 liked the Ginger-Peach Jam best, 9 liked the Peach Jam the best, 2 liked both & couldn't decide. This is an excelent recipe. Thank You

Stooker
17

Stooker

Great recipe! I substituted one cup of raspberries and did not use any ginger. Jam had a great consistency and is really tasty! I will use this again next year. Thanks!

Emily Tisdale
17

Emily Tisdale

I was very excited to see this recipe...had bought a big basket of peaches, made jam, made a pie and just happened to have 4 1/2 cups left after we had eaten our fill. This jam came out beautifully with a nice set and the flavor is delightful. Followed the recipe exactly and the results were perfect. Many thanks for a fabulous recipe!!!

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Nutrition

Amount Per Serving (64 total)

  • Calories
  • 76 cal
  • 4%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 19.6 g
  • 6%
  • Protein
  • 0 g
  • < 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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