Ingredients
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8
-
4
-
6
-
7
-
1
-
1/4
-
1/2
-
1/2
-
1/4
-
1/4
-
-
-
-
-
Directions
Grand Champion Peach Jam,I make this jam when freestone peaches are available because the entire jam making process is much easier and quicker when the stone slides out of the fruit when you halve the fruit. Heat a large pot of boiling water and dip your whole peaches in them for a quick peeling method. 8 cups of peaches is around 11 large peaches. Chop the fruit about the size of a pair of dice. This is absoulutely the best peach jam I have ever made.,Peach perfection! We love the taste. If you ask me, the spices only enhance the peach flavour. The only thing that I did not have on hand was fresh giner root. I read that some were having problems with the jam setting. This happens to me when I am trying to double the recipe. It’s best to keep your fruit to no more than 8-10 cups. I keep a digital thermometer on hand – in my experience, jam will set when the temperature reaches about 220F. Oh and I learned something new and used this tip before making this recipe. My peaches were fairly hard so, I put them in a paper bag; one layer, not touching and I closed the bag. It helps hasten the ripening. Be sure to check back in a day or two because they will ripen up quickly!,I just made this and it is delicious! My husband put some into his hot oatmeal cereal and it was a hit. Thanks!
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Steps
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1
Done
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Sterilize the Jars, Rings and Lids According to Manufacturer's Directions. |
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2
Done
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in a Large Saucepan Over Medium Heat, Bring the Peaches and Lemon Juice to a Boil. |
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3
Done
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Add the Pectin and Return the Mixture to a Boil. |
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4
Done
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Stirring Constantly, Slowly Add the Sugar. |
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5
Done
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Stir in the Crystallized Ginger, Fresh Ginger, Nutmeg, Cinnamon, Cloves, Allspice and Lemon Zest and Continue to Boil, Stirring Constantly For 1 Minute. |
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6
Done
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Remove from the Heat and Skim Any Foam from the Top of the Jam. |
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7
Done
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Carefully Pour the Jam Into the Sterilized Jars, Leaving 1/4 Inch Space Between the Jam and the Neck of the Jar. |
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8
Done
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Cover With the Lids and Screw the Bands On. |
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9
Done
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Seal the Jars According to Manufacturer's Directions. |
