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Nutrition Facts
Serving Size 1 pints 470g Recipe makes 6 pints) The following items or measurements are not included below: 6 tablespoons powdered fruit pectin 1 tablespoon crystallized ginger 1/2 lemons, zest of
Calories 995
Calories from Fat 6		(0%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 451mg		12%
Total Carbohydrate 256.1g		85%
	Dietary Fiber 3.6g	14%
	Sugars 252.4g
Protein 2.1g		4%
how is this calculated?

Grand Champion Peach Jam

Recipe #169363 | 40 min | 20 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: mary winecoff
May 24, 2006

I make this jam when freestone peaches are available because the entire jam making process is much easier and quicker when the stone slides out of the fruit when you halve the fruit. Heat a large pot of boiling water and dip your whole peaches in them for a quick peeling method. 8 cups of peaches is around 11 large peaches. Chop the fruit about the size of a pair of dice. This is absoulutely the best peach jam I have ever made.

6 pints (change servings and units)

Ingredients

8 cups pitted peeled, chopped, slightly mashed peaches
4 tablespoons fresh lemon juice
6 tablespoons powdered fruit pectin
7 cups sugar
1 tablespoon finely chopped crystallized ginger
1/4 teaspoon freshly grated gingerroot
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 lemon, zest of

Directions

1
Sterilize the jars, rings and lids according to manufacturer's directions.
2
In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
3
Add the pectin and return the mixture to a boil.
4
Stirring constantly, slowly add the sugar.
5
Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
6
Remove from the heat and skim any foam from the top of the jam.
7
Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
8
Cover with the lids and screw the bands on.
9
Seal the jars according to manufacturer's directions.

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Browse similar recipes by category

Course > Condiments, etc. > Jams & Preserves
Main Ingredient > Fruit
Preparation > Time to Make > < 60 mins
Preparation > Simple
Preparation > Technique > Canning

Featured Reviews for This Recipe

From: Chrisbee

On Oct 1, 2009

This didn't set for a long time (days), and I was really afraid I'd messed it up. I finally decided I would try it as an ice cream topping, and lo and behold, it had set up when I wasn't looking. I made the recipe exactly as written, and the flavors meld together to make the best jam I've ever tasted! Thanks for posting.

0 people found this review helpful

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From: Moe Weiss

On Sep 24, 2009

I just made this Jam and it is delicious, but it did not set. I think in needs more the 6 tablespoons of pectin. Next time I made it I will use two boxes of pectin.

0 people found this review helpful

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From: Pastryismybiz

On Mar 10, 2007

Foolproof recipe. The spices I added were minimal;nutmeg and cinnamon;left out the zest also. I added my secret ingredient; 2 tblsp of gold rum. The result was a very peachy semi-firm jam. When peaches are available I will make this again only more of it!

11 people found this review helpful

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From: Chef #351411

On Sep 16, 2006

The author is correct when she said that it was the best peach jam she ever made. This is absolutely delicious. I didn't have any fresh ginger in the house so I left out of the recipe. I can't even imagine that this could be more delish with an added ingredient but I bet it is!

9 people found this review helpful

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Read all 14 reviews