How to Make Spiked Peach Jam with Ginger - A Step-by-Step Guide

Spiked Peach Jam with Ginger is a delightful and flavorful jam that is perfect for spreading on toast, topping off yogurt or oatmeal, or adding a sweet and tangy kick to your favorite dishes. This recipe combines the natural sweetness of ripe peaches with the spicy heat of fresh ginger, and a splash of bourbon for an extra kick. The result is a jam that is bursting with peachy flavor and a hint of warmth from the ginger and bourbon.

Not only is this jam absolutely delicious, but it is ...

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Ingredients

  • 4 ½ cups finely chopped, peeled peaches
  • 4 tablespoons lemon juice
  • 3 cups white sugar
  • 1 teaspoon ground ginger
  • 1 (1.75 ounce) package light pectin (such as Sure-Jell®)
  • ⅓ cup amaretto liqueur, or more to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 1 day 8 hrs
  • Total Time: 1 day 8 hrs 55 mins
  • Servings: 40
  • Yield: 5 half-pint jars

  • Place peaches in a glass or plastic container with a lid and immediately mix with lemon juice to prevent browning. Stir in sugar and ginger. Cover and marinate in a cool place, 8 hours to overnight.
  • Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Transfer peaches and all accumulated liquid to a large pot. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
  • Remove from heat and stir in amaretto liqueur, adding more to taste.
  • Ladle peach jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
  • Nutrition

    70 cal.

    • Sodium: 13mg
    • Total Carbohydrate: 17g
    • Total Sugars: 17g
    • Vitamin C: 7mg
    • Calcium: 2mg
    • Potassium: 8mg