Give peanut butter and jelly sandwiches a sophisticated twist with this jam, but don’t stop there. Use it as a sweet salsa over chicken or fish, a topping for ice cream, swirl it into plain yogurt or drizzle it over a soft cheese such as brie served with crackers. The jam is lovely too with scones and crusty French bread. Try it once, and you’ll find uses for it you had never imagined before. You’ll want to make a big batch to can, keeping some for yourselves and giving others out as gifts.
The Cooking With Friends Kitchen
8 cups ripe peaches (about 12-14 large peaches)
½ cup lemon juice
8 cups sugar
¾ cup crystallized ginger
2 pouches liquid pectin
Peel peaches, remove pits, and squeeze through fingers into a large pot. Crush using a potato masher or fork. Add lemon juice and sugar and stir thoroughly. Add crystallized ginger. Turn heat to high, and bring to a rolling boil, stirring constantly. Boil for 2 minutes. Remove from heat and stir in pectin. Fill hot, sterile jars with the jam, adjust lids, and process in a boiling water canner for approximately 10 minutes. For more information about canning consult the National Center for Home Food Preservation at www.uga.edu.
Makes about 12 half pint or 6 pint jars of jam