Peach-Ginger Jam
Created and contributed by Marilyn Godfrey, Peach-Ginger Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Marilyn, one of the July Give Away winners of Preserving with Pomona’s Pectin, says: “One of our favorites . . . Yum!”
Notes
You can substitute fresh ginger for the candied ginger in this recipe. We recommend using 2 teaspoons of finely grated fresh ginger for 4 cups of mashed peach. In our experience, that is the amount that tastes really good without being too much.
Servings 5 cups
Ingredients
- 4 cups mashed peaches about 3 lbs.
- ¼ cup finely chopped crystallized candied ginger*
- 4 teaspoons calcium water see step #1
- ¼ cup lemon juice bottled
- ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
- 3 teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Pit, chop, and mash or peel, pit, and mash peaches.
- Measure fruit into saucepan.
- Add crystallized ginger, calcium water, and lemon juice and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Can I substitute plums for peaches in this recipe?
You sure can Michelle!
can I add habanero pepper to peach jam? Will it be safe if I do. I used to make apricot habanero jam that was good but have no apricots now
We have a delicious Peach Jalapeno Jam recipe, HERE on our website. All you will need to do is substitute the jalapenos for habaneros. Happy jamming Patsy!
Can I use white peaches in this recipe instead?
You sure can!
This recipe was lovely! Delicious fresh peach flavor; you can taste the ginger but it’s not overpowering. I actually threw in a cinnamon stick and let that steep while the fruit mixture came to a boil, which gave a bit of a warm note to complement the spiciness of the ginger. So happy with how it turned out!
Can I use fresh ginger in this recipe instead of Crystalized?
Hello Kathy,
You can substitute fresh ginger for the candied ginger in this recipe. We recommend using 2 teaspoons of finely grated fresh ginger for 4 cups of mashed peach. In our experience, that is the amount that tastes really good without being too much.
Happy jamming!
I managed to add the entire pectin packet to my sugar, not 3t as in the recipe (duh). Thinking it through, I doubt it will jell as the calcium water to pectin ratio is way off. Any idea of how many Tbs are in one pectin packet or how bad this will turn out?
Hello there,
It will be safe to consume, may just be unable to spread. There are about 9 teaspoons of Pomona’s Pectin in each 1oz pouch.
Hi. Can I use powdered ginger, as that’s all I have?
You may use 1 tsp of ground ginger. Happy jamming!
When do you add the toasted coconut? Has this recipe been tested as written? The yield was less than 2 cups. It is delicious. I didn’t process it because my yield was so small. I would like to make it again. Please let me know if there are any corrections.
Thank you1
Hi there,
This recipe doesn’t call for any toasted coconut. 😊
I have an opened box of pectin and calcium. I see in the peach recipe how much calcium is needed, but I need to know the required amount of pectin needed, or at least how many teaspoons/tablespoons are in an unopened packet.
Hello Ron,
3 teaspoons Pomona’s Pectin powder is needed for this recipe. Happy jamming!