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Ginger-Peach Jam

Rated as 4.84 out of 5 Stars

"This peach jam has a bit of a bite from the ginger, a nice combination."
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Ingredients

35 m servings 76 cals
Original recipe yields 64 servings (8 cups)

Directions

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  1. Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts


Per Serving: 76 calories; 0 g fat; 19.6 g carbohydrates; 0 g protein; < 1 mg cholesterol; < 1 mg sodium. Full nutrition

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Reviews

Read all reviews 52
  1. 56 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this jam both with & without the ginger. both Jams turned out excelent! The directions were easy to follow, which was great since this was my first time making jam. I did a taste test ...

Most helpful critical review

I reduced the sugar and still, too sweet for me.

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I made this jam both with & without the ginger. both Jams turned out excelent! The directions were easy to follow, which was great since this was my first time making jam. I did a taste test ...

I have used this recipe numerous times with just one alteration. Not a big fan of ginger, so l substitute it with one fresh jalapeno, minced finely. All the sweetness of the peaches with just th...

Great recipe! I substituted one cup of raspberries and did not use any ginger. Jam had a great consistency and is really tasty! I will use this again next year. Thanks!

I was very excited to see this recipe...had bought a big basket of peaches, made jam, made a pie and just happened to have 4 1/2 cups left after we had eaten our fill. This jam came out beautif...

Very good and different. I like ginger but I might try decreasing the amount next time to give it just a little extra zing without being super gingery.

This jam is SO wonderful! Quick and easy for a jam, and my house smells great! Great on fresh baked bread, or as a topping for vanilla ice cream with a few pecans! YUM!

This is absolutely fantastic. It would've been helpful to know how many jelly jars this makes, but its really never an exact science anyway. For me, I multiplied the recipe by 5 and ended up wit...

This is fantastic, and very flexible and forgiving. I've made it exactly, and almost exactly, so a few notes... If you don't like sweet, or your peaches are very ripe, start out with HALF the ...

awesome!! so tasty and good! the kids love it!