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Ginger-Peach Jam

Rated as 4.81 out of 5 Stars
19

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

35 m servings 76
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 19.6 0 < 1 < 1 Full nutrition

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Reviews

Read all reviews 61
  1. 67 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

Fun to make but feel there is way too much sugar as written. Too sweet. Cut to 3 cups vs. 6.

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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...

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...

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 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!