4 cups chopped peaches
2 TBSP lemon juice 2/3 water
1 tsp grated ginger
2 small packets pectin (Bell for no-sugar/low-sugar recipes)**
Prepare peaches by washing them and scoring an "x" through the bottom with a knife so they are easier to peel. Bring a large pot of water to a boil and submerge peaches for 5-10 minutes. Once the skin starts to peel in the center of the "x" they are ready. Soak peaches for about 5 minutes in a bowl of ice water. Skins should come off easily.
Finely chop peaches and add to a medium saucepan with ginger, lemon juice, and water. Bring to a boil and mash with a potato masher to crush any large chunks of pieces. Add pectin slowly, stirring to make its well combined. Bring jam to a rolling boil, and boil hard for 1 minute while stirring.
If you are canning, heat a water bath before making the preserves. Sterilize the lids and jars for 5 minutes, and ladle hot preserves into (4) half pint jars leaving a 1/4" head space. Process 10 minutes, making sure there is 1" of water over the lids. Let stand overnight, and refrigerate and immediately use any jars that do not properly seal (the top shouldn't be able to pop down anymore).
Makes 4 half pint jars.
For canning tips, check out 5 Great Canning Websites
**Check out the specific manufacturers directions on the pectin and adjust recipe accordingly. This recipe is intended to make no sugar added preserves so you can't use the regular pectin for sugar-based recipes. I found the small batch Bell's no/low sugar pectin. **
For canning tips, check out 5 Great Canning Websites
This jam is delicious spread on:
Or inside:
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