Summer is the time when seasonal favorites like peaches and nectarines are readily available and worthy of preserving in some for to be able to enjoy at a later date. In this post, Coryanne from our Kitchen Council shares a very simple recipe for homemade peach jam with a flavor boost from fresh ginger. At Stemilt, our entire crop of peaches and nectarines is grown and certified organic – and in-season now to mid-September. Enjoy!

Preserving used to send shivers up my spine and render images of my mother standing over a boiling pot holding specialty tongs while her kitchen counters where strewn with canning supplies. Her canning hours were long; her clean up never ending and the results were well worth it. But I never took to canning like my mother did, I spent years perfecting compote, my lazy solution to wanting a jam like addition to breakfast or an after dinner treat. The results were immediate, but so too was the impact – there was never any left over and I always had to make it again when I wanted more.

This year I set about learning how to make jam in a way that would fit with my busy lifestyle but still give me the flavor and preservation of a traditional jam. I had no interest in buying or storing canning supplies; I simply wanted to make a few jars. The first thing I learned was that you don’t need pectin because with traditional jam, sugar and fruit is all you need.

The second thing that I learned is that a big pot, a few jars and an ice cold plate are all the materials you need — no tongs, no straining cloth, no ice bath, and no cooling rack. With the shopping list so short, all you need is an hour and half to whip up simple jam. You can put a pot on while you do laundry, read a book, or even cook dinner, which is what I did. I started the jam just prior to making our dinner, looked in on it from time to time and by the time dinner was done, so too was the jam. Exactly the sort of timing I needed to feel especially grand about myself.

Simple Peach and Ginger Jam

Ingredients

  • 2 lbs ripe Stemilt Artisan Organics peaches, peeled and diced
  • 2 lbs of white granulated sugar
  • 2 tbs of fresh lemon juice
  • 1 tablespoon of fresh ginger, grated (more if you want a real ginger kick)

Four ingredients are all you need to make this sweet-and-spicy Peach and Ginger Jam.

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  • Yield
    1 28 oz serving
  • Prep time
  • Cook time
  • Total time
  • In Category
    Breakfast, Quick & Easy, Spreads & Sauces, Summer, Summer Fruits.

Four ingredients are all you need to make this sweet-and-spicy Peach and Ginger Jam.

Instructions

  1. Fill a large stock pot with water and bring to a rolling boil, then toss in the peaches, ensuring that each one is scored at the bottom to make peeling easy. Let them roll in the boiling water for 60 seconds, then toss them into bowl of ice cold water to stop them cooking and quicken the peel. Peel each one, then dice them in to equally sized cubes.
  2. Drain the water from the stock pot and return to the heat. Add the sugar, lemon juice, ginger and peaches to the pot, and set the heat to medium; stirring all the while to allow all the ingredients to cook together. After 5 minutes the sugar will dissolved and the peaches will glisten in a light syrup. Turn up the heat to medium high, allow it to get to a rolling boil for 25 minutes. Occasionally check on the pot, and skim the top to prevent clouding of your jam, then turn up the heat to high for the last 25 minutes, skimming the top every few minutes.
  3. Put a side plate in the freezer to allow it to chill while you finish the jam.
  4. If you notice that your pot is boiling to quickly, reduce the heat a bit. You should have an active boil with bubbles and foam for this section of the jam making process.
  5. Once the jam coats your spoon it is ready to test. Remove the plate from the freezer and add a doll-up of your jam to the plate. Use your finger to spate the jam down the middle. If it runs clean and separates without running, your jam is done. If not, leave it for another 5 minutes and repeat the test until it does.
  6. Once finished, remove the pot from the heat and pour it into your clean canning jars. Do not lid, just allow them to rest there until they get to room temperature. You can seal them and give them an ice bath, but I skipped that step to ensure this was a simple process. Once cool, seal the jars and enjoy. The jam usually takes around 3-4 hours to properly set in the fridge.