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Home Canning Recipes: Ginger Peach Jam

In this yummy recipe, ginger gives the peaches a little heat and an exotic back note.

| September/October 2011

In this yummy recipe, ginger gives the peaches a little heat and an exotic back note. Feel free to use less if you don’t enjoy spiciness.


2 cups sugar
1 tablespoon Pomona’s Universal Pectin (Pomona’s gels with less sugar than most pectins)
1 cup water
1/4 cup bottled lemon juice
4 pounds peaches
2 tablespoons freshly grated ginger
1 tablespoon calcium water (included in the Pomona’s box)


1. Stir together sugar and pectin in a small bowl and set aside. Combine water and lemon juice in a large nonreactive pot. Prepare an ice-water bath in a large bowl or clean sink.

2. Bring another large pot of water to a boil. Working in batches of 2 peaches at a time, blanch fruit in boiling water for 30 seconds to loosen skins.

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