wooden basket filled with fresh peaches on a lawn

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.
  • 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.

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11 Responses

  1. Anna
    | Reply

    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!

  2. Kathy
    | Reply

    Can I use fresh ginger in this recipe instead of Crystalized?

    • Shelby Collings
      | Reply

      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!

  3. Dude
    | Reply

    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?

    • Shelby Collings
      | Reply

      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.

  4. julie
    | Reply

    Hi. Can I use powdered ginger, as that’s all I have?

    • Shelby Collings
      | Reply

      You may use 1 tsp of ground ginger. Happy jamming!

  5. Nina Brown
    | Reply

    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

    • Shelby Collings
      | Reply

      Hi there,

      This recipe doesn’t call for any toasted coconut. 😊

  6. Ron Prondzinski
    | Reply

    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.

    • Shelby Collings
      | Reply

      Hello Ron,
      3 teaspoons Pomona’s Pectin powder is needed for this recipe. Happy jamming!

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