mariadnoca
Moderator
Posted by GayR
Grand Champion Peach Jam
8 cups pitted, peeled and chopped peaches, slightly mashed
4 tbsp freshly squeezed lemon juice
1-1/2 pkgs (1.75 oz each) powdered fruit pectin
7 cups sugar
1 tbsp finely chopped crystallized ginger
1/4 tsp freshly grated ginger root, optional
1/2 tsp freshly ground nutmeg
1/2 tsp ground cinnamon
pinch of ground cloves
pinch of ground allspice
grated zest of 1/2 lemon
Sterilize the jars, rings and lids according to manufacturer's directions.
In a large saucepan over medium heat, bring the peaches and the 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, if using, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
Remove from 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. Wipe the rims of the jar. Cover with the flat lids and screw the bands on, being careful not to tighten the bands too tightly.
Seal the jars according to manufacturers directions. (Pat/No CA's note: I process in boiling water bath for 10 minutes.) Unopened jars of jam will keep for about a year. It is not necessary to refrigerate the jars until they have been opened. Makes about 6 pints. Per serving: 54 calories, trace fat, 14 g carbohydrates, trace sodium, trace protein, trace fiber. Source: GayR @ Gails Swap
Grand Champion Peach Jam
8 cups pitted, peeled and chopped peaches, slightly mashed
4 tbsp freshly squeezed lemon juice
1-1/2 pkgs (1.75 oz each) powdered fruit pectin
7 cups sugar
1 tbsp finely chopped crystallized ginger
1/4 tsp freshly grated ginger root, optional
1/2 tsp freshly ground nutmeg
1/2 tsp ground cinnamon
pinch of ground cloves
pinch of ground allspice
grated zest of 1/2 lemon
Sterilize the jars, rings and lids according to manufacturer's directions.
In a large saucepan over medium heat, bring the peaches and the 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, if using, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
Remove from 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. Wipe the rims of the jar. Cover with the flat lids and screw the bands on, being careful not to tighten the bands too tightly.
Seal the jars according to manufacturers directions. (Pat/No CA's note: I process in boiling water bath for 10 minutes.) Unopened jars of jam will keep for about a year. It is not necessary to refrigerate the jars until they have been opened. Makes about 6 pints. Per serving: 54 calories, trace fat, 14 g carbohydrates, trace sodium, trace protein, trace fiber. Source: GayR @ Gails Swap
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