Marilyn Godfrey for Pomona's Pectin
This Ginger Peach Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
- 4 cups mashed peaches (about 3 lbs.)
- ¼ cup finely chopped crystallized (candied) ginger
- 4 teaspoons calcium water
- ¼ cup lemon juice
- ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
- 3 teaspoons Pomona’s Pectin powder
Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- Pit, chop, and mash or peel, pit, and mash peaches.
- Measure fruit into saucepan.
- Add crystallized ginger, calcium water, and lemon juice and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
Original recipe at www.pomonapectin.com.
Keywords: stone fruit, canning, food preservation