If you're thinking to yourself, "I don't like Ginger", or "I don't like to can my own jam (or that you have a fear of canning)", please give this post a chance-- keep on reading. I'll show you how to easily peel a lot of peaches, in a very short time. Maybe, I'll give you the confidence to learn how to can your own jam. It's much easier than you think, and you will never buy store-bought jam again
Peach Chutney. They make the most delicious pies or fruit crisps. We recently discovered that peaches are delicious as a sweet and savory Caprese salad. As a beverage, a White Peach Sangria is a perfect summer party drink.
A few days ago, I bought some organic California grown peaches, and I allowed them to ripen for a couple more days. After a very busy day at work, I came with a personal mission to make peach jam-- exhausted as I was. Call me crazy, but I didn't want the peaches to over-ripen. I made six pints of this peach jam in an hour and a half! Seriously! So, you see, canning doesn't have to be an all day project. Here we go!
Pomona Pectin. I'm going to make it my personal mission to find this product, so that I can develop some jam recipes with a lot less sugar. For now, this recipe is going to be the traditional way-- but feel free to adapt it to suit your own needs. I added some lemon zest and fresh juice-- now, let's talk about ginger and spices.
If you don't like ginger, you can skip adding it to this recipe. I have no doubt you will still be pleased with the results. I found this recipe on Food.com, and I made a few minor tweaks, that I will share on the printable recipe card at the end of this post.
here, if you are
canning kit, a few years ago. It has all the tools that I need-- a funnel, tongs, and canning pot and rack. This makes the process of homemade jam making more efficient. From start to finish, I timed this recipe as 1-1/2 hours to make. This made 6 and 1/2 pints of jam. Not bad!
TASTING NOTES: Texture: The jam set very well, though at room temperature it can be a little thinner than most of my jams. I might increase the pectin a bit more. Flavor: The jam has a beautiful brownish-orange color, because of the spices. You can taste the ginger, which is not overpowering but complimentary to the peaches. The spices definitely compete with the flavor of the peaches-- so I will definitely leave out the cloves next time-- not that I don't like clove! I'd just like to let the fruit be the top-heading star of this jam. I wish I had thought to add some vanilla or vanilla bean seeds-- and I will, next time! Rating: What I like about this jam is that it isn't a straight-forward peach jam. Peach jam isn't my #1 favorite, on toast; Apricot-Pineapple still holds that spot. Peaches with ginger is quickly moving up my favorite scale. I think this jam will be delicious in a pan sauce, over vanilla ice cream, or as a base for a tart. Winner!
If you have a fear of making jam, I encourage you to try it. The days of having to melt wax are long gone. Today, you can by self-sealing jars for reasonable prices. Homemade jam makes fantastic hostess or Christmas gifts. Who wouldn't love to be handed a jar of homemade jam? I'm hooked, and I have more flavors up my sleeve.
Preserving summer is what it's all about. Enjoy what's left of summer-- Fall is fast approaching, but fortunately we don't feel the weather changes until closer to October. I love my hometown of California!