Ginger Peach Preserves
Makes Approx. 6 Pints
Unlike jelly, which is simply made from fruit juice and jam, which usually has crushed fruit, fruit preserves typically have intact pieces of fruit. This simple recipe pairs juicy ripe peaches with the spicy flavors of ginger, making it one of our all-time favorite spreads for biscuits and toast. But with a soft, spreadable texture, this recipe also works well a glaze for meats and a delicious accompaniment for cheese and crackers.
12 cups peeled, pitted and roughly chopped peaches 1 cup finely-diced candied ginger, loosely packed 2 teaspoons ground ginger 8 cups granulated sugar juice of two lemons 2ea 1.75 oz packet fruit pectin
Place the peaches in a large heavy-bottomed saucepan. Add lemon juice, candied ginger and powdered ginger. Add sugar on top and do not stir.
Cover and place the pan over low heat for 15 minutes. Once the liquids begin to release from peaches, gently stir to combine. Increase heat to medium, cover and simmer for 15 minutes, watching as to not boil over. Remove the lid and continuing to simmer for an additional 30 minutes, allowing water to evaporate and concentrate the flavors. Be cautious to not stir too much while cooking, as this will break up the pieces of fruit. As the preserves cook, the peaches will slowly change in color and appearance. Once the peaches become translucent, sprinkle the fruit pectin into the pot, stir to combine and bring back to a simmer. If desired, use a potato masher to break up some of the larger pieces of fruit before jarring.
Fill sterilized jars with preserves, leaving ½ inch of space at the top. Wipe the top rim of the jars with a clean damp cloth to remove any residue. Process in water bath or pressure cooker according to jar manufacturer instructions.
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