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!”
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
- 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
- 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.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- 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.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.