Ginger Peach Jam

1. 1

   Sterilize your jars and put two spoons in the freezer. Bring the peaches and riesling to a boil in a big heavy pot. Add both gingers - I microplane the fresh ginger straight in there. Add the cinnamon. Simmer and stir for about 10 minutes until the peaches are soft. You may want to mash them a bit with a potato masher to break up the chunks. Stir in th lemon juice.

2. 2

   Whisk the pectin into 1 c sugar. Add the sugar / pectin and bring the jam back to a boil. Taste it for sweeteness and add more sugar if you need / want. Add in the butter and simmer / stir for another minute or so, then drizzle a bit of jam onto your frozen spoon. Run your finger through it, if the path stays clear your jam is done!

3. 3

   Fill each jar to the first thread - this leaves 1/4 - 1/2 inch head room. Clean and dry the rim, place a dried top on (those were in hot water, right?) and secure them with a ring. Process / boil the jars for 10 minutes then remove them and let them sit undisturbed until completely cool - 12 hours minimum. That's it!

* Per serving · 4 servings · Values may vary.

No additional tips available.