Peach Ginger Jam

Spread this delicious jelly over ice cream or cake and enjoy the flavours of homemade jelly!

Time

Prep Time: 30 min.

Difficulty: Intermediate

Ingredients

4 cups (1000 ml) crushed peaches, about (1.4 kg) or 9 medium

1/3 cups lemon juice

1 tbsp (15 ml) grated ginger root

2 pouches (170 ml) Liquid Pectin

7- 1/2 cups (1875 ml) granulated sugar

Directions

Place 7 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
Peel, pit and finely chop or crush peaches, one layer at a time. Measure 4 cups (2 L).
In a large, deep stainless steel saucepan, stir together prepared fruit, lemon juice, grated ginger and all of the sugar and 1/2 tsp (2 ml) butter or margarine (to reduce foaming). Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouches. Return to boil; boil hard 1 minute, stirring constantly. Remove from heat and skim off foam.
Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.*
When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Makes 7 x 250 ml jars.

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Tomato Sauce

21 Sep, 2020

A great basic sauce to add to pastas, lasagnas and chilis. You can add more herbs and spice as desired but the basic tomato ratio to lemon juice should not be changed.