Pickles & Preserves

Peach and Ginger Jam

image :  Peach and Ginger Jam


  • 4 lbs (2 kg) fresh peaches
  • 3 lbs (1.5kg) granulated white sugar
  • 1/4 cup finely grated ginger
  • pinch of salt


Blanch peaches in a large saucepan of boiling water for 2 to 3 minutes or until the skins are starting to peel away. Remove to large bowl of cold water. Peel away skin. Cut peaches in half and remove pits. Cut peaches into chunks. Place in large saucepan.

Add remaining ingredients. Stir over medium heat until sugar is dissolved. Bring to a boil and boil, uncovered, stirring occasionally, for 30 to 45 minutes or until thickened. To test to see if jam is thickened, place a saucer in freezer until cold. Add some jam to it and let stand for 20 seconds, run your finger through the jam, if it wrinkles it is cooked. Spoon mixture into 250 ml hot sterilized jars.

Makes 6.