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.
3. Scoop peaches out of water and plunge them into ice-water bath. Repeat with remaining peaches. Drain. Using a small paring knife, peel, pit and dice peaches, then add them to lemon water.
4. When all peaches are diced, bring peach mixture to a boil. Add ginger and simmer for 5 minutes. Lightly mash about one-quarter of the mixture. Stir in sugar-pectin mixture and return to a boil. Add calcium water, stir, and remove from heat.
Use the boiling-water method. Ladle into clean, hot half-pint canning jars, leaving 1/4 inch of headspace. Release trapped air by stirring contents with a plastic knife or wooden chopstick. Wipe rims clean; center lids on jars and screw on jar bands. Process in canner for 10 minutes. Turn off heat, remove canner lid and let jars rest in water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year. Makes about 6 cups.
For more canning recipes, read the original article, “Put ‘Em Up! Easy Home Canning Recipes.”