Ginger-Peach Refrigerator Jam

When you host seventy-five food bloggers for a weekend as we did at The Big Summer Potluck, there are bound to be leftovers… like the big big bowl full of soft, bruisy peaches just begging for their lives. I can never resist helping desperate produce, and so I decided to make peach shrub, a very interesting recipe I’ll share on Wednesday.

But there were still more peaches! Freezer peaches? I looked in the pantry. No Fruit Fresh. And with a refrigerator bulging with leftovers, I had no energy to go to the store for one little item. I kept looking and ultimately found a box of SURE-JELL.

I also had leftover tubes of Gourmet Garden herbs, one of this year’s Big Summer Potluck sponsors. In addition to their vast herb selection, they also make tubed ginger and lemon grass. No ordinary peach jam for me! I casually squeezed in a couple of tablespoons of their ginger and turned my humble cooked peaches into a brow-raising spread.

My husband, David, adores jam–eats in nearly every morning on toast. He came home that night and could hardly wait to dig in. Next morning, we pulled a jar from the fridge for a  taste. I was pleased. Both the peach and ginger flavors came though beautifully and the texture was soft but not runny. But David. I haven’t seen him so excited about a dish in months.

Looks like I need to find another basket of bruisy peaches.

Ginger-Peach Refrigerator Jam

 

Print

by: Three Many Cooks

Serves: Makes a scant 5 cups

Ingredients

• 3 cups peeled, pitted, and small diced peaches
• 3 cups granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoons finely grated fresh ginger
• 1 box (6 ounces) SURE-JELL Certo liquid fruit pectin

Instructions

1. Mix peaches, sugar, lemon juice, and ginger in a medium bowl; set aside. Bring pectin and ¾ cup water to boil over medium-high heat in a large saucepan. Add fruit mixture and return to the boil; continue to boil boil until sugar has completely dissolved, about 3 minutes.
2. Pour hot jam to within ½ inch of the top of  clean jars equaling 5 cups. Let cool to room temperature and cap tightly. Can be refrigerated up to 1 month or frozen for at least 1 year.

3.2.1311