Sunday, November 24, 2013
Gingered Peach Jam
Directions
Place 6 large peaches in a large pot of boiling water for 1 minute; rinse in cold water and peel. Remove pits and cut into wedges (about 6 cups). Transfer to the bowl of a food processor and pulse until coarsely chopped. In a medium stainless steel saucepan, combine peaches, 3 cups sugar, 2 tablespoons chopped ginger, 1 tablespoon lemon juice and 1/4 teaspoon salt. (I just chopped the peaches very fine on a cutting board. I also used dried ginger because that was all I had.) Simmer over medium heat, stirring occasionally, until thickened, about 30 minutes. Ladle into Mason jars and cool. Refrigerate overnight. Store in refrigerator for up to 1 month.
Place 6 large peaches in a large pot of boiling water for 1 minute; rinse in cold water and peel. Remove pits and cut into wedges (about 6 cups). Transfer to the bowl of a food processor and pulse until coarsely chopped. In a medium stainless steel saucepan, combine peaches, 3 cups sugar, 2 tablespoons chopped ginger, 1 tablespoon lemon juice and 1/4 teaspoon salt. (I just chopped the peaches very fine on a cutting board. I also used dried ginger because that was all I had.) Simmer over medium heat, stirring occasionally, until thickened, about 30 minutes. Ladle into Mason jars and cool. Refrigerate overnight. Store in refrigerator for up to 1 month.
# posted by Chelsea @ 10:51 AM 
