"One does a whole painting for one peach and people think just the opposite - that particular peach is but a detail." -- Pablo Picasso
My peach ginger jam recipe as promised. It gives a delightful kick to the old fashioned peanut butter and jelly and is fantastic with sharp cheddar cheese on crackers. I also love a spoonful (or two) stirred into a cup of plain yogurt.
Yield: approximately 14 cups of jam.
12 cups of peeled and diced peaches (18-20 peaches)
8 slices of fresh ginger root
1/4 cup of fresh lemon juice
6 cups of sugar
1 cup of chopped crystallized ginger (optional, but very yummy)
1 package of Pomona'a Universal Pectin
Dip the peaches in simmering water for half a minute or so and then into a bath of ice water. This makes it easier to peel them. (Same goes for tomatoes....)
When cool to the touch, peel, halve and remove the peach pits. Dice the peaches.
Add the peaches and lemon juice to your pot (I use a large stock pot.) and mash with a potato masher until you achieve the desired amount of fruit chunkiness.
Add a half cup of sugar at a time to the mixture. Allow to dissolve before adding the next cup.
Add the ginger root and and pectin (follow pectin box directions to activate it) to the mixture. If you are like me, your pectin may end up initially looking lumpy in the pot. Be patient. It will fully dissolve when the jam reaches jelling point or 212 degrees. Check temperature with a candy therometer.
Stir in the crystalized ginger.
Can using the rolling boil method for 10 minutes.
Hint: Use fresh peaches from the farmer's market. Don't bother with grocery store variety, they tend to be too hard and flavorless.