Spiced Ginger Peach Jam

By mkuchel

This is delicious with homemade scones, over ice cream or even brus


Use Fresh Ginger Root and Sugar
Mix 2 tbs. of freshly grated ginger root with 2 tbs. of granulated sugar. Substitute for every 1/2 cup of crystallized ginger called for in your recipe. Freshly grated ginger root most closely approximates crystallized ginger, both in texture and the size of the ginger pieces or chunks, depending on how finely you chop or grate them.

When making candies, ice cream or other sweets that call for crystallized ginger, this substitution should be added at the same time as you would add the crystallized ginger. Remember, with any recipe that calls for heating a spice, the longer the spice is allowed to steep in the food, the richer the flavor is going to be.

Powdered Ginger Works, Too
Grab the powdered ginger off the spice rack and mix 4 tsp. with 4 tsp. of confectioner's sugar. Use this mixture as a substitute for every 1/2 cup of crystallized ginger you require. Add 2 tsp. of cold water to the mix, stir and allow to set for a few minutes to bring out the ginger flavor from the powdered spice.

Avoid the temptation to substitute ginger candy for crystallized ginger. Candy contains additives such as pectins and gelatins that can alter the texture and taste of your recipe. Depending on the cooking times, the sugar in ginger candy could also heat to the point that it caramelizes, and you may produce a recipe you did not intend to create. This may or may not be a happy occurrence, depending on the results.


Chopped Nuts as a Last Resort
If neither ginger root nor powdered ginger is available, combine 1 tsp. of chopped walnuts with 1 tsp. of chopped pecans. To this mixture add 1 tsp. of lemon juice or zest and 1 tsp. of sugar. This will provide the texture of crystallized ginger and some of the tanginess to go with the similar-sized bites of crushed nuts, but not the distinctive ginger flavor. For that, you could add ginger tea that has been mulled (cooked over medium heat in a saucepan to thicken the liquid and bring out the flavor). That way you have a bit of crystallized ginger texture from the chopped nuts, with at least a hint of ginger flavor from the tea.

As a final strategy, try ginger extract. Mix 1 tsp. of the extract with 1 tsp. of granulated sugar, and add the chopped nuts to achieve a chunky, crystallized ginger substitute.

Ingredients

• 8 cups freestone)peaches, pitted peeled(about 11 tennis ball sized)
• 1 small lemon, zested and set aside (you'll be using the juice and zest)
• Juice of one small lemon
• 1 box of pectin* (I use Sure-Jell)
• 7 cups sugar**
• 1 tablespoon finely chopped crystallized ginger
• 1/4 teaspoon freshly grated ginger root (I keep ginger root frozen)
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves (optional, as it can be overpowering)
• 1/8 teaspoon ground allspice
• 1 Tbsp vanilla (optional)
• Pomona Universal Pectin can be used, which requires less or no sugar
• If using Pomona Pectin, sugar can be decreased to 3-4 cups

Details

Preparation time 60mins
Cooking time 75mins

Preparation

Step 1

Equipment needed/recommended:

Canning kit: includes pot with lid, canning rack, funnel, tongs
Canning jars, bands and lids, washed and sanitized (I set them in the water canning pot, while the water is coming to a boil, remove with tongs and set on a baking sheet with a towel

Large bowl of ice with water (for blanching the peaches)

For the peaches:
Wash the fruit and bring a large pot of water to a boil. With a paring knife, cut a small "x" on the bottom of each peach (I also cut an "x" on the top of each peach). When the water is boiling, gently place the peaches in the pot and cook for 2 minutes, max.

Using a slotted spoon, remove the peaches into an ice water bath and allow to sit for a few minutes. Using a paring knife (I use my fingers), pull on the skin at an "x" and the peels should come right off.

If adding the ginger and spices, prep those and set aside.

For the jam:
Mash (or use the pulse feature on a food processor) the peeled peaches, to yield 8 cups.

Add the prepared fruit into a large pot, and add the sugar. Bring to a gentle boil, and slowly add the pectin.
Add the lemon zest, lemon juice, ginger and spices (if using) and vanilla(or vanilla bean seeds).

Allow the jam to come to a rolling boil, can take about 10 minutes. TIP: I know when the jam has thickened enough when it coats the back of a spoon. I like to freeze a few spoons, to better test this theory.

Once the jam is thick, turn off the heat. Carefully spoon the jam into sterilized jars, leaving about 1/4" head space. Add a lid and band and tighten-- but don't over tighten.

I like to water can the filled jars, by placing them into a canning rack, and bring to a boil for about ten minutes. Remove, carefully, with tongs onto a baking sheet with a fresh towel.

Listen for the "ping" as each can self-seals.

Enjoy this jam with fresh scones or homemade bread. Delicious!