Ginger Peach Jam
Yield: 8-9 Half Pint Jars
4 Cups Diced Fresh Peaches
1/4 Cup Fresh Lemon Juice
3 Tablespoons Rum
1 Teaspoon Butter
1/2 Teaspoon Fleur De Sel
1/2 Teaspoon Ground White Peppercorns
1/2 Cup Ginger Sugar
1 Package Powdered Fruit Pectin
5 Cups Organic Cane Sugar
2 Teaspoons Citric Acid
We’ve spiked our classic peach jam with ginger sugar and rum. We think once you’ve tried this one, you’ll be like us and turn your back on ‘plain old’ peach jam forever!
Place diced peaches in a Dutch oven placed over high heat. Add lemon juice, rum, butter, salt, pepper, and pectin. Stirring constantly, bring mixture to a full rolling boil. Remove from heat and skim off foam if any has formed. (Using butter in the recipe should prevent the foam and make your job easier).
Add sugars and return mixture to a rolling boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat, stir citric acid into the mixture, and process as desired.