This has been a popular post and I’ve been asked about it many times so I thought I would re-post. I was even honored a while back when I was at my local yarn shop. Every once in a while I go to the shop just to sit and knit with friends, it is nice in my busy schedule to sit and catch up with everyone, well one day a young woman walked in and we all said hello and those that did not know her introduced ourselves (we’re friendly that way). When we got talking about Ravelry and blogs she asked me if I was the one that posted the ginger peach jam recipe. I admitted that I was the guilty one, and she proceeded to tell me that she had been always afraid to can but with my tutorial she felt brave enough to do it and gave it a go. I was so thrilled.
Today I finally made the Ginger Peach Jam and we had it tonight with fried eggs, homefries, and homemade toast. YUM!!!! Really this came out really delicious. A dear sweet friend of mine asked me if I would make it into a tutorial so I did and here it is. Just for you Terry – a thanks for all the shortbread recipes you sent me. If you want a jar to try let me know and we’ll get together.
I am not new to canning but I never made this jam before. I plan on canning more things this summer – tomato sauce, pickles and some veges. I found the recipe for the Ginger Peach Jam with Liquid Pectin on the National Center for Home Food Preservation site.
You will need 4 1/2 Cups crushed Peaches (about 3 1/2 pounds of peaches).
1/4 Cup of Lemon Juice
1 or 2 ounces of Candied Ginger
7 Cups of Sugar (I did not use 7 cups – we don’t like overly sweet things so I tasted after adding each batch.)
1 pouch of Liquid Pectin (not in this picture)
My Mom bought me the scale to weigh my yarn as it does grams and pounds – it has been the best gift ever, I use it all the time.
Canning utensils that I use.
My water bath canner and wire rack, pot in which the peaches will cook, behind that is another pan with hot water for the rings and lids (do not boil the lids it can ruin them), funnel, pectin, bubble remover (it is a long thin piece of plastic), jar lifter.
Inside the canner are my jars and the canner is filled with hot water. I first place my jars in the dishwasher and wash them. While they are hot I place in my canner which is filled with hot water, and I start the water to boil while I’m preparing the peaches. It needs to be boiling after I put my filled jars in and the jars need to be hot so they don’t crack/break when putting in the jam so I find heating and sterilizing the jars in one step helps.
Between these two things using the kettle for boiling water is a big help so if you have an electric or stovetop kettle use it. This sure saves time.
Set up a water bath to peel the peaches.
Fill one pot with boiling hot water and another with cold water. Dip the peaches in the hot and then the cold for easier peeling. I also had an extra bowl nearby to put my discards in for our compost. Then take out pit and stems and slice up, putting into a bowl and mash with a potato masher (forgot to picture the masher) then place the mashed peaches into a large measuring cup, I have a 4 cup Pyrex measurer and used this. I did this in stages so I didn’t have to many peaches cut up.
Now places peaches in your pot, add the sugar, and stir.
Then add your candied ginger.
Grab a nice chair and a book or magazines.
We have had this chair/step stool forever, I grab this to sit on as it might take a while for the peaches.
Bring to a rolling boil for one minute. The whole top should have bubbles.
It is starting in the picture above. It didn’t take as long as I thought it would, but you’ll still need the chair for when your jars are in the canner.
When the peaches first started on the stove I did this…
Cleaned up the mess and washed the dishes. See the candied ginger on the counter LOL I had a hard time not eating all the ginger in the canister so I put a few out for me to nibble on and quickly placed the canister in my spice cupboard. YUM!!! Something about the bite of the ginger and the candied part – kind of like Bailey’s Irish Creme – I love the hint of whiskey and the smoothness of the cream. LOL.
After the peaches have boiled for one minute take off the stove and add in your pectin and stir. Skim the top. Take your jars out of the canner using your jar grabber, tilting to remove any water inside, and place your canning wire so it hangs off the top of the canner (the jag in the handles are designed for this).
Place funnel in jar and scoop jam into jars leaving a 1/4″ head space (the space between jam and jar top.
Remove funnel and wipe jar top.
Use your bubble remover and slide down edge of jar doing this all around to remove the bubbles.
Put on lid and ring, do not over tighten.
Place jar in your wire rack. Repeat this process until either you have filled your wire rack or your jam is finished. I ended up doing this in two batches.
We bring you a break by my sweet hubby who just brought me a huge Pomatini YUM, we are celebrating some good news, I’ll tell you all tomorrow ;-).
Okay I’m back, LOL hopefully I don’t forget anything from here on.
Using your jar lifter and some other tool – I used a spatula – to bring your wire into your canner.
Put lid on canner and check every once in a while to see if it is a full rolling boil. Boil according to your altitude, I boiled them for 10 minutes. See recipe link above.
This is where your chair and book/mag comes in handy.
When you are done boiling, user your jar lifter and another tool to grab the handles (you can see them folded over in the above photo) and lift out of the water or hang the handles on the side of your canner. Take out one jar at a time and place on a counter, about 1 or 2 inches apart. Do not put in drafty areas as you don’t want the glass to chill to quickly.
Now be real quiet shshshsh listen – ping, ping, pop the jar are cooling, listen for that noise – I love it. Let sit for 12-24 hours. See if sealed by pushing down on lid, it should not give, it should be nice and strong and not move. You can remove the bands now. Wipe jars, label and put away.
I ended up doing it in two batches which meant I had to reheat the jam, new jars and lids, and do the process again.
9 pints of Ginger Peach Jam goodness. The 1/2 filled jar we started tonight as you don’t want that to sit on your shelves. If you have a little extra you can just place in a bowl and refrigerate instead of using another canning jar.
I hope to have this in a PDF tomorrow.