Ginger Peach Jam
- 12 cups peeled, pitted and chopped peaches
- 2 cups riesling wine
- 1/4 cup minced candied ginger
- 1 tablespoon microplaned fresh ginger
- 1 teaspoon cinnamon (Vietnamese is best)
- 1 to 2 cups sugar (this is going to depend on how sweet your peaches are)
- 2 - 1.75 ounces NO SUGAR NEEDED pectin
- 1 tablespoon butter
- juice from 2 lemons
- Sterilize your jars and put two spoons in the freezer. Bring the peaches and riesling to a boil in a big heavy pot. Add both gingers - I microplane the fresh ginger straight in there. Add the cinnamon. Simmer and stir for about 10 minutes until the peaches are soft. You may want to mash them a bit with a potato masher to break up the chunks. Stir in th lemon juice.
- Whisk the pectin into 1 c sugar. Add the sugar / pectin and bring the jam back to a boil. Taste it for sweeteness and add more sugar if you need / want. Add in the butter and simmer / stir for another minute or so, then drizzle a bit of jam onto your frozen spoon. Run your finger through it, if the path stays clear your jam is done!
- Fill each jar to the first thread - this leaves 1/4 - 1/2 inch head room. Clean and dry the rim, place a dried top on (those were in hot water, right?) and secure them with a ring. Process / boil the jars for 10 minutes then remove them and let them sit undisturbed until completely cool - 12 hours minimum. That's it!
peaches, riesling wine, candied ginger, ginger, cinnamon, sugar, no sugar, butter, lemons
Taken from food52.com/recipes/12207-ginger-peach-jam (may not work)