I was given this recipe by a bingo hall employee. They are tasty, quick, cheap, and easy to make!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 128 |
| Yield: | 8 cups |
Ingredients
- 4 ½ cups fresh peaches – peeled, pitted, and chopped
- ¼ cup finely chopped crystallized ginger
- 1 (1.75 ounce) package powdered fruit pectin
- 6 cups white sugar
- ½ teaspoon butter
Instructions
- Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes or until jam is ready. Wash new, unused lids and rings in warm soapy water.
- At the same time, bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Add sugar and butter; cook and stir until sugar is dissolved. Stir constantly and return to a boil, about 1 minute. Remove from the heat and skim off any foam with a spoon.
- Pack peach mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, until cool.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.
Nutrition Facts
| Calories | 41 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 0 g |
| Sodium | 1 mg |
| Sugars | 10 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
Prep time estimate of 10 minutes is wildly optimistic. Yield is four cups not eight. You can’t get eight cups out of 4+ cups of ingredients. I used 1/3 the amount of sugar called for and it was still too sweet. That said, it tasted great.
We added 2-4 jalapeños and it filled 6-8 jelly jars (depends on size jelly jar you use) It is delicious!
I followed another cooks advice and cut the sugar in half, used 3 cups. It came out perfect!
Fantastic. Made more than four pints…I got six.
Very good. I used jalapeno peppers instead of ginger (simply because I had jalapeno peppers on hand and a commenter mentions it).
This jam is fantastic!. I made a couple of tweaks. I kept the peach skins (used a hand/stick blender to pulverize) and the juice of one lemon. I also made a low-sugar version using Sure-Jell Light Premium Fruit Pectin, and only 2 cups of sugar + 1 cup Lakanto Classic Monkfruit Sweetener. It turned out awesome. We like the low-sugar version better because the peach taste is stronger – 6 cups of sugar seems to act as a flavor filler. This recipe is a must keep, and I have already made three batches and will be making more with friends when the white peaches are ripe. All of our friends loved the jam and want to make some. Lastly, I recommend using a coffee grinder for the crystallized ginger as it makes swift work of chopping the ginger into tiny bits.
I took the suggestion from a previous review and only used 3 cups of sugar. This was the first time I’ve used crystallized ginger and I must say it was a perfect compliment to the peach flavor!! I used the 1/4 cup initially, but because I love ginger so much….ended up using the entire 2oz bottle (bought at Target). This one s a great recipe!! Will definitely be making it again! Sad I only got 4 jars…my peaches weren’t that big but still flavorful!
I followed the recipe exactly. At first I thought there was too much syrup so I didn’t fill the jars completely. I used almost all the pieces of fruit and then filled the jars to 1/4” from the top. When o put the knife around the edges to remove any air bubbles everything sort of mixed a bit. Bottom line – it was fine and tasted as good as I had hoped!
I have made this jam on several occasions and just finished a batch so I thought I’d write a review. It is the best ever jam and pretty easy, however, the prep time takes longer than 10 minutes! It takes 10 minutes just to boil the water in order to dunk the peaches in for peeling! Also, no time is allotted to the canning process, which is time consuming since you have a huge pot of water to boil prior to sterilizing all your jars and utensils. Bottom line, this jam takes a couple of hours start to finish and more if you’re doubling the recipe, but worth every minute of it! Note on doubling the recipe: Do not triple or quadruple recipe unless you have industrial size pots!
I just made it, and it is on the chuncky side, I used finely grated Ginger Root, it tastes awesome.
Made this with Chambersburg peaches and gave to family, friends and coworkers for Christmas last year. People are still asking for more!
Very nice! Let it sit for a month and the flavors blend beautifully. Great for gift giving!
This makes the perfect fall jam. I make this with 3 cups of sugar and roughly 1/4-1/2 inch piece of ginger root. It didn’t gel up as firm (obviously), but tastes wonderful. Not too spicy even with reduced sugar. I highly recommend this recipe.
This is a great recipe but it really needs 1/4 cup bottled lemon juice to bring the acidity up to safe levels.
This is a great recipe! I cut the sugar down a little because I don’t like super sweet jam. I love the ginger! This is GREAT on pork chops and on egg rolls.
Delicious! I adjusted the sugar from 6 cups to 4 cups. It is still plenty sweet. Also, I used 10 peaches to yield 4.5 cups needed. Blanching followed by a cold bath makes the peaches very easy to peel. My end result was seven 8-ounce jars of jam.
Delicious! I used fresh grated ginger and used 1 cup of sugar and it was so good and sweet from the ripen peaches. Took it work and everyone loved it.
Fun to make but feel there is way too much sugar as written. Too sweet. Cut to 3 cups vs. 6.
I followed the advice from reviews and reduced sugar to 3 cups and it turned out great! Also tried the jalapeno suggestion in a couple batches, peach jam with a kick! Awesome recipe and my first go-around with canning jam, I’ll use this again!
I’ve made this twice now with very ripe, juicy peaches. I followed other reviews and reduced the first batch to only one cup of sugar, the second batch I used only 4 cups of sugar and added the juice of half of a fresh lemon. I loved the flavors of both batches. I also haven’t tried it yet with the ginger yet, but will the next time. My only complaint is that it seems a little too runny and I plan to add extra pectin next time as well to see if it helps it set up a little better. I wonder if the ripeness of the peaches prevented it from setting up well? I loved how easy the canning instructions were and how easy it all came together. Thanks so much for sharing!
I made this for the Yourh Canning and Baking Competition at the California State Fair and I won Best of Show with this jam! Very good, I’m glad I made it!!!!!