Ginger Peach Jam No Pectin Needed
Capture the taste of summer in a jar with this delightful Ginger Peach Jam – no pectin required! Bursting with the natural sweetness of ripe peaches, the bright zing of freshly grated ginger, and a touch of tartness from fresh lemon juice, this homemade jam achieves the perfect balance of flavors without the need for any artificial thickeners. The simple, no-fuss recipe relies on the natural pectin in peaches and a bit of patience to create a lusciously thick and spreadable texture. Ideal for beginners and seasoned home canners alike, this jam comes together in under an hour and is perfect for slathering on toast, dolloping over yogurt, or using as a glaze for baked goods. Preserve a taste of the season and enjoy the wholesome goodness of this small-batch ginger peach jam any time of year!
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Recipe Information
Ingredients
- 4 cups (peeled, pitted, and diced) ripe peaches
- 2 cups granulated sugar
- 2 tablespoons (freshly squeezed) lemon juice
- 1 tablespoon (grated) fresh ginger
Instructions
Start by preparing your peaches. Bring a large pot of water to a boil, then score an 'X' on the bottom of each peach. Blanch the peaches by adding them to the boiling water for 30 seconds, then transfer immediately to a bowl of ice water. Peel the skins off, remove the pits, and dice the peaches into small chunks.
Combine the diced peaches, granulated sugar, lemon juice, and grated ginger in a large, heavy-bottomed saucepan.
Place the saucepan over medium heat and stir the mixture until the sugar dissolves and the peaches release their juices (about 5 minutes).
Increase the heat to medium-high and bring the mixture to a gentle boil. Stir frequently to prevent it from sticking to the bottom of the pan, and use a potato masher or spoon to break down the peaches to your preferred consistency.
Continue to boil for 25-35 minutes, or until the jam thickens. To test for doneness, place a small spoonful on a chilled plate and run your finger through it—if it holds its shape and doesn't immediately flow back together, it's ready.
Remove the pan from heat and carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, then seal with lids.
Allow the jars to cool at room temperature, then refrigerate for up to 3 weeks, or process them in a water bath for 10 minutes if you wish to store them long-term at room temperature.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 495.9 g | 180% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 480.4 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1855 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
