Difference between revisions of "Ginger Peach Jam"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine") |
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Crystallized ginger Recipes]] | [[Category:Crystallized ginger Recipes]] | ||
[[Category:Preserves and jam Recipes]] | [[Category:Preserves and jam Recipes]] | ||
[[Category:Peach Recipes]] | [[Category:Peach Recipes]] | ||
Revision as of 10:55, 5 May 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vaughan Estate in McKinney, Texas in 1987. From "Catsrecipes Y-Group"[1]
Ingredients
- 4½ cup ripe peaches peeled and cubed
- ¼ cup crystallized ginger finely chopped
- 6 cups sugar
- 1 box fruit pectin
Directions
- Peel and pit peaches then finely chop or grind and pour into sauce pot and add ginger.
- Measure sugar and set aside.
- Mix fruit pectin into fruit in sauce pot then place over high heat and stir until mixture comes to a full boil.
- Immediately add all sugar and stir.
- Bring to a full rolling boil and boil 1 minute stirring constantly.
- Remove from heat and skim off foam with metal spoon.
- Ladle quickly into hot jars then fill to ⅛ inch of tops.
- Wipe jar rims and threads.
- Cover with two piece lids.
- Screw bands tightly.
- Invert jars for 5 minutes then turn upright.
- After 1 hour check seals.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
