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- Dish type
- Strawberry jam
This brightly coloured and fresh tasting summer jam gets a special kick from fresh root ginger. Adjust the amount of ginger to your personal taste.
3 people made this
IngredientsMakes: 4 small jars
- 500g ripe peaches, peeled, stones removed and diced
- 300g strawberries, hulled and diced
- 400g caster sugar
- 5cm piece root ginger, peeled and minced (about 2 tablespoons), to taste
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Add peaches, strawberries, sugar and root ginger to a saucepan and slowly bring to the boil. Reduce the heat and simmer, uncovered, over low heat until thickened, about 40 minutes. If it's does, a few drops on a cold place should set quickly.
- Pour jam into sterilised jars and close with lids immediately.
Reviews & ratingsAverage global rating:(1)
Peach Ginger Jam
Just enough ginger to add an alluring flavor. This cooked-down, pectin-free jam is a thick, savory sweet glob of goodness. The lower sugar amount allows the beautiful peach flavor to shine through. Try it. You’ll love it.
- 5 pounds Peaches
- 3 Tablespoons Lemon Juice
- 5 cups Sugar
- 1-½ teaspoon Fresh Grated Ginger
Wash, peel and pit your peaches. Puree to a slightly chunky consistency. You will have about 10 cups.
Mix all ingredients in a glass bowl and let stand for 1 hour.
Transfer to a LARGE stainless or enamel pot.
Bring to a rolling boil, turn heat to medium-high and continue boiling. Stir nearly constantly. (You may want to wear a mitt and long sleeves or a damp towel over your forearm, as boiling jam spits a lot.)
Skim off and discard any foam.
After about 25 minutes of boiling, the jam will have cooked down to gel-point. (It will be slightly thick. You can test it by dipping a small amount out with a spoon and letting it cool in the fridge to see if it is near jam consistency.)
Ladle into clean, hot jars leaving about 1/4 inch of head space.
Clean rims and tighten warmed lids and rings onto the jars.
Process with your preferred method (inversion, or hot water bath, or steam for 10 minutes).
The world of jam extends way beyond simple strawberry (although it's a very good place to start!). Too often dismissed as a pastime only WI members can enjoy, jam making is a fantastic way of preserving fruit which would otherwise go to waste (particularly seasonal gluts of garden-grown offerings) and, once you've mastered the basics, it offers a fantastic blank canvas for experimentation. Jam can be sweet or savoury, fruity or spicy, and can be slathered on burgers, stirred into porridge, sandwiched between cakes or simply spread across a good piece of toast.
Learn how to make jam to suit every taste with our diverse collection of jam recipes. Karen Burns Booth's Easy raspberry jam recipe is a fantastic preserve for beginners to tackle, or try Adam Bennett's No-cook strawberry jam recipe if cooking with children (young helpers and boiling sugar don't mix well, after all). Karen's Apricot jam is handy to have in the cupboard for icing cakes as well as a tasty treat for toast, or give Ollie Moore's Bacon jam recipe for a wonderful (and unusual) barbecue condiment.
Drunken Peach Jam
Cook Time: 45 minutes
Total Time: 12 hours
Peach and bourbon come together in this delightfully tipsy drunken peach jam. With ripe summer peaches, a splash of lemon juice and more than a splash of bourbon, this might just become a new favorite.
- 3 pounds ripe peaches (about 6-8)
- 2 cups (400g) granulated sugar, divided
- 6 tablespoons lemon juice (from 2-3 lemons), divided
- 2 teaspoons Pomona’s Universal Pectin
- 1 1/2 teaspoons calcium water*
- 1/2 cup bourbon, divided
- Bring a saucepan of water to a boil. Cut a shallow X in the bottom of each peach blanch for 30 seconds. Transfer with a slotted spoon to an ice bath to stop the cooking process. Once cool enough to handle, you should be able to peel the peaches very easily. Cut in half and remove pits, then chop the rest of the peaches into roughly 1/2-inch pieces. You should have about 5 cups of chopped fruit.
- Toss chopped peaches with 3 tablespoons of lemon juice and 1 cup of sugar. Cover tightly and refrigerate for a few hours or overnight, stirring once or twice to keep the peaches coated with their own juice (this will keep them from oxidizing).
- Fill a large stock pot or canning pot 2/3 full with water place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize your jars and submerge in water bath as it heats. The pot should be just about boiling by the time the jam is ready to go. Keep jars in hot (not boiling) water until ready to use.
- In a bowl, whisk together remaining 1 cup sugar and pectin until evenly incorporated.
- Pour prepared fruit and all of the juices into a large, heavy saucepan. Bring to a simmer and cook for 10 to 15 minutes, mashing the fruit as it softens using a potato masher or by pressing the chunks of fruit against the side of the pan with a spoon or spatula. Softer, more ripe peaches won’t need quite as long here. Ideally you’re looking for roughly mashed fruit rather than cleanly cut chunks, which will make for an ideal jam texture.
- Add remaining 3 tablespoons lemon juice and calcium water, along with 6 tablespoons (about 2/3) of the bourbon. Bring to a full rolling boil, stirring occasionally.
- Whisk in sugar/pectin mixture, stirring continuously until mixture returns to a full rolling boil. Stir in remaining 2 tablespoons bourbon, then remove from heat. Ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
* Calcium powder to make calcium water is included with the Pomona’s brand pectin.
** This recipe requires a low sugar pectin. If using a brand other than Pomona’s, please follow the basic peach jam recipe and instructions inside your pectin package (adding in the bourbon as outlined here), paying attention to the order in which the ingredients are added and the proportion of fruit to sweetener recommended.
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Bonus Printable Labels
Dare I say these are some of my favorite labels yet?
Since I used a random assortment of jars that I happened to have on hand, I went with hang tags instead of my typical sticker labels. The two-sided design is meant to be printed front and back on cardstock, though you could also have a double hang tag as well if your printer doesn’t do well at lining things up. You can also print the design onto full-sheet sticker paper and stick them to the side of larger smooth-sided jars.
The downloadable PDF file contains 15 front and back tags per page, the back labels including space to write in made/opened dates and the batch number.
To use, simply download the printable file by completing the form below. Print your labels onto white cardstock, cut out shapes with scissors or an xacto knife, punch the corner with an 1/8-inch hole punch, and tie onto your finished jars with decorative jute twine.
Strawberry Peach Jam Recipe
My favorite jam recipes are quick. I don&rsquot like hanging out over the stove for 2 hours stirring jam in the Summer. This recipe is quick and is ready in 15 minutes including preparing and cooking.
Berries that have exotic colors are usually rich in antioxidants, and strawberries are no exception to that! Strawberries are proven to help eye care, they boost the immune system (hi Vitamin C!) and brain function and reduce inflammation!
This 15 Minute Strawberry Peach Jam makes 8 oz of jam, perfect for spreading over toast (like my homemade white bread recipe!) or on top of ice cream. Eat all of it. Give some to a friend. Eat all of it. Eat all of it. Eat all of it. Enjoy!
- 6 large peaches
- 1 cup sugar (add more sugar if you want things a bit sweeter)
- 2 tbsp chopped ginger
- 1 tbsp lemon juice
- 1/4 tsp salt
Place the peaches in a large pot of boiling water for 1 minute then rinse in cold water and peel. Remove the pits and cut into wedges. Transfer to a food processor and pulse until coarsely chopped.
In a medium saucepan, combine the peaches, sugar, ginger, lemon and salt. Let simmer over medium heat, stirring occasionally until thickened, about 30 minutes. Remove from heat, ladle into jars and let cool. Store in the refrigerator up to 1 month. Makes about 4 cups.
Have you tried making jam? What’s your favorite flavor?
Strawberry Butter Jam Thumbprint Cookies from The Anthony Kitchen
Cranberry Orange Thumbprint Cookies from Recipes from a Pantry
Sweet & Spicy Jalapeno Peach Jam
If I lived in the south, you can bet my house would have a peach tree. I’d be making peach pie, peach scones, peach cobbler, and yes, peach jam all summer long. And if we were friends, I’d invite you over for a peach party, and we’d sip peach cocktails and eat all things peaches. Life would be juuuuust peachy.
Sadly, I don’t live in the south, I live in Michigan, where peaches are scarce. At least, ripe peaches are. Instead, we have what I like to call “rocks”, which generally require at least a week of sitting around on the counter before being edible, and even then, there’s no guarantee how good they’ll be. I rarely think about moving away from here, but peach season is one that makes me dream.
Against my better judgement, I gave in and bought a bushel of these rocks a while back, and set them on the counter to ripen. A week later, to my happy surprise, they had transformed into some of the best peaches this side of Ohio — sweet, juicy, drip-down-your-chin delicious. Maybe my dreams of having a peach party aren’t that far off, after all?
It took every ounce of willpower I had not to eat every last one, but resist I did. Oh yes, I had plans for these.
If sweet and spicy are your kind of wonderful, let me introduce you to my new favorite indulgence: jalapeno peach jam. Perfectly sweet preserves, with just enough punch from the jalapenos to make things interesting. Let’s be honest here, we could all use a little more jalapeno in our lives.
You might be thinking that hot peppers in jam might make it’s uses limited, but that’s where you’d be wrong. That touch of heat makes this the perfect accompaniment to spice up a cheese plate (I’ve been spreading it on toast with brie or cream cheese, and on crackers with cheddar) or just about anything else, for that matter. I am a huge fan of foods that dance the line between sweet and savory, so I’ve also been brushing it liberally over grilled chicken and pork, schmearing it on sandwiches, and having it on toast with my eggs in the morning.
The more I eat it, the more things I think to try. Next on my list: shaking it up in a cocktail shaker with some bourbon and ice. Who wants to come over and taste test with me?
Rumor has it summer is coming to an end (it’s still hotter than bacon grease here, how should I know), so hurry up and grab yourself some peaches while you still can. I’m hoping to make one more batch of this jammy goodness before it’s too late, to last me through till next year. Or, at this rate, September or so… who knows.
What’s your favorite sweet and savory flavor combo? I’d love to hear in the comments below. Also, please RSVP if you’re coming to my peach party. I need to know how many cocktails to make.
Overnight Strawberry Preserves
Combine the strawberries and sugar in a large pot and heat slowly until the juices are clear, about 5 minutes. Remove from the heat and stir in the lemon juice, then cover loosely and let stand overnight.
The next day, get everything ready for canning: Bring a large pot of water to a boil and sterilize 5 sets of jars and lids, about 5 minutes. Turn off the heat, but leave the jars and lids in the hot water until you're ready to use them.
Heat 2 cups of the strawberries and juice in a 10-inch nonstick skillet over medium-high heat. When the strawberries start to simmer, cook, stirring often, until the preserves test done, 3 to 5 minutes. Ladle the jam into the sterilized jars, filling to within 1/4-inch of the rim. Cover with the lid and fasten the ring tight.
Set aside and repeat with the remaining strawberries and juice. To complete the seal, bring the large pot of water back to a boil, place the covered jars in a pasta insert and place them in the pot. Make sure the boiling water covers the jars. Cook 5 minutes.
Remove the jars from the pan and set aside to cool. After 30 minutes, check the lids to make sure they've sealed tightly. Gently press down in the center of the lid if it does not spring back, you have a tight seal.
Strawberry Habanero Jam
And it wasn&rsquot. The only hiccup we had was with the pectin. Did you know that there are different recipes for jam based on the type of pectin you have and that there are three different types of pectin? Yeah, me either.
I made the mistake of buying the instant pectin when what I needed was the liquid pectin. Thankfully I realized my mistake before we really got started so a quick run to the store remedied my error. Just so all you future jam makers know, your recipe may call for powdered (aka classic), liquid or instant pectin.
Make sure you have the right one for the recipe you are planning to use and you should be ready to go.
I will probably be sharing a bunch of instant pectin jam recipes with you in the future. 🙂
We started off with a strawberry jam recipe from the Ball Complete Book of Home Preserving (affiliate link) book and added the habanero peppers. I am not going to go too crazy into the actual method of canning &ndash it has been explained really well by others so I will just direct you to some sources for that (after the recipe). Kristina and I both like spicy stuff so we left all of the habanero seeds in. If you want a jam that is more mild, remove all or some of the habanero&rsquo seeds before mincing.
Create Your Own Signature Jam By Mixing and Matching Flavors
It’s unofficial Preserve Week here at Northwest Edible Life. I know because my floor is sticky with canning syrup and my refrigerator smells like pickle brine. It’s hard for me to think of anything else but putting food by right now, so I’m going to be talking jams and pickles all week long. I hope you enjoy this week’s line up of preserving posts.
If you like what you read here, you might want to join over 1600 other readers who have NW Edible blog posts delivered automatically to their favorite reader or email inbox. It’s free, convenient and helps ensure you don’t miss anything. Thanks for reading!
Adding Zing To Your Jam
There is nothing wrong with a jam that has nothing but fruit, sugar and a bit of lemon in it. The sublime simplicity of pure strawberry has a lot going for it, for example. But when you are ready to get creative with jam making, it is possible to turn a simple fruit preserve into something of a food statement. All you need to do is add a bit of flavor zing to enhance the fruit.
Then you start to develop flavors like…
- Pear with Ginger and Rum
- Strawberry with Black Pepper and Balsamic
- Sweet Cherry with Mint and Kirsch
- Nectarine with Lime and Cointreau
- Plum with Cardamom and Port Wine
- Apricot with Vanilla and Earl Grey Tea
I tend to think of jam flavoring options as either Dry Zings or Wet Zings. Dry Zings include ground spices, citrus zests or dried herbs and are typically added in small quantity towards the beginning of the jam-cooking process. Wet Zings are liquids like alcohols and liquors, vinegars, maple syrup or citrus juices. They are added in slightly larger volume and are added towards the end of jam making to keep their flavors bright.
I have found that adding one Dry Zing and one complimentary Wet Zing to my basic preserve tends to give me just the right level of creative, appealing flavor without getting into that land of “yeah, that’s just…too much” that can happen when too many flavors are competing. However, just adding either a dry or wet zing is a great way to dip your toe into the world of Signature Jams, too.
I’ve been putting together a remarkably geekish list detailing Dry Zing and Wet Zing options by fruit. These are flavors that will, when used in appropriate quantity and paired appropriately, taste good with the fruit they are supporting.
The list is by no means exhaustive, it’s just my opinion on what spices and herbs and alcohols one can add to particular fruit preserves. It focuses on the fruits I preserve as jams most, and so does not include things like citrus or tropical fruits, which are rarely available in my area except through traditional (expensive-ish) commercial channels.
Do yourself a favor and don’t try to combine multiple spices and boozes like some sort of crazed Swedish Chef of jam making until you have a few solid crowd pleasers, like Blueberry-Cinnamon or Apricot with Nutmeg and Bourbon or Blackberry with Lemon Zest and Grand Marnier under your belt.
Then you can start to really have fun and experiment with some more unusual flavors, like Strawberry with Cocoa and Framboise or Pear with Curry and Maple Syrup or Apple with Rosemary and Calvados.
Get the full, printable .pdf version of this chart for free on the Downloadables page.
Tomorrow I’ll be giving step-by-step instructions on how to incorporate Dry Zing and Wet Zing flavor options into pectin-free jam making. I hope you’ll come back to see how to ditch the pectin box and really become the master of your own jam recipe.
What’s your favorite custom jam flavor? Do you have a family favorite?