Homemade Ginger Peach Jam (Honey Sweetened)
 
Prep time
Cook time
Total time
 
An aromatic and refreshing ginger peach jam delicately sweetened with honey
Author:
Serves: 40 oz
Ingredients
  • ◊ 1.3 kg/ 3 pounds ripe peaches (skin on/pits in)
  • ◊ 32 ml / 2 Tbsp lemon juice (bottled is recommended if using fresh, be sure to strain)
  • ◊ 170-255g / ½ - ¾ cup room temperature honey according to taste preference *do not exceed 340g/1 cup with this pectin* otherwise it won't set, it is formulated for low sugar)
  • ◊ 27-54g (about 2-4 Tbsp) fine grated fresh ginger (peel & roughly chop the ginger and process further in a small blender) -- you can omit the ginger or use less according to preference (2 Tbsp is present but not too bold, 4 Tbsp has a good zing)
  • ◊ 1 Package of Pomona's Universal pectin:
  • 4 tsp Pomona's calcium water
  • 2.5 tsp Pomona's pectin
Instructions
  1. Preparing the Fruit: 1 Minute blanch to remove peach skins: wash and remove stems of peaches. Using a pairing knife, score the underside of each peach (make a cross formation into the skin, see photo). Meanwhile bring a large pot of water to boil and then reduce to simmer. Gently lower peaches into the simmering water and blanch for 1 minute. Have another large bowl of ice water waiting beside; placing each blanched peach into the cold water for a couple minutes (working in batches as necessary) and then transfer to work surface.
  2. Roll off the Skins: the skin of the peaches should fall away without much effort revealing the gorgeously smooth peach underneath. Reserve the skins and place them in a small pot on stove with 1 cup of water (the skin will be used as a flavor/color/nutrient infusion in your jam!) -- bring the water to boil and then reduce immediately to simmer for 5 minutes. Strain into a bowl and reserve -- you should end up with ½-3/4 cup of colorful water (it tastes so flavorful too).
  3. Chop peach flesh into smaller pieces: slice the peach flesh away from the pit and chop into smaller pieces (mashing is not necessary). Discard the pits and reserve the chopped peach flesh.
  4. Other Ingredient Prep: Meanwhile measure out lemon juice (bottled lemon juice is recommended but if you're using fresh lemon juice be sure to strain it), prepare calcium water and sterilize jars (see info in post).
  5. Place the peeled and coarsely chopped ginger into a small processor and process until finely ground.
  6. Prepare sweetener: In a roomy bowl, add 2.5 tsp of Pomona's pectin powder to desired amount of honey -- (use anywhere from ½ cup - 1 cup of honey according to sweetness preference (don't exceed 1 cup though otherwise the jam won't set), mix well to combine (the honey may be a little stiff so be sure to work to smoothness).
  7. Ready for Cooking: Place the peaches in a medium or large saucepan and add: 4 tsp of calcium water, lemon juice and ginger, mixing to combine. Add the colorful peach skin liquid and mix again to combine. Bring the mixture to a boil and add the pectin-honey, whisking vigorously for 1-2 minutes until the pectin-honey mixture is properly dissolved and integrated. Bring jam back up to a full rolling boil for 2 minutes before removing from heat -- foam formation is common and can be removed with a slotted spoon. Pomona's pectin does not require reaching a specific temperature (220F is usually the golden rule) but I sometimes do a temp check just to make sure I'm at least at a standard full boil (212F) for those 2 minutes before removing from heat.
  8. Pouring: Allow the jam to sit for 3 minutes before pouring into sterilized jars (a funnel is helpful); wipe the edge/perimeter of the jars with a clean kitchen towel. Place lids on jars and affix rings (not too tight). Return large pot of water (the one you used to sterilized jars) to boil and carefully lower jam filled jars into the water for a 10 minute water bath. Remove jars one by one and return to counter to sit (you will hear the glorious sound of popping as the lids seal as the jam cools). Leave your jars undisturbed for 24 hours (place them away from traffic in a cool spot out of direct sunlight). After 24 hours, check each jar to ensure proper seal before enjoying. The shelf life for cooked and processed jams with Pomona's pectin is one year. Once opened, the jam will last about 2 weeks in the fridge.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2021/07/honey-sweetened-ginger-peach-jam.html