Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Intermediate |
Ingredients
- 5 pounds Peaches
- 3 Tablespoons Lemon Juice
- 5 cups Sugar
- 1-½ teaspoon Fresh Grated Ginger
Preparation Instructions
Wash, peel and pit your peaches. Puree to a slightly chunky consistency. You will have about 10 cups.
Mix all ingredients in a glass bowl and let stand for 1 hour.
Transfer to a LARGE stainless or enamel pot.
Bring to a rolling boil, turn heat to medium-high and continue boiling. Stir nearly constantly. (You may want to wear a mitt and long sleeves or a damp towel over your forearm, as boiling jam spits a lot.)
Skim off and discard any foam.
After about 25 minutes of boiling, the jam will have cooked down to gel-point. (It will be slightly thick. You can test it by dipping a small amount out with a spoon and letting it cool in the fridge to see if it is near jam consistency.)
Ladle into clean, hot jars leaving about 1/4 inch of head space.
Clean rims and tighten warmed lids and rings onto the jars.
Process with your preferred method (inversion, or hot water bath, or steam for 10 minutes).
