|Peach Apricot Ginger Jam|
I love the fresh fruit taste of the Spring. I went to the Farmer's Market and brought back some beautiful peaches, grown here in the DFW area. I knew I wanted something special, so I am paring them with dried Turkish apricots and ginger. Sweet and spicy with the ginger. It's delicious. This is a lower sugar recipe as well. The original called for 7 cups of sugar. I used 2 1/2. The use of Low-No Sugar Pectin has changed the way preserving works! Try this.
5# Peaches (enough to yield 8 cups peach puree)
8oz Dried Turkish apricots
2 Cups peach nectar (substitute orange juice)
Zest from 2 lemons, minced
3" piece ginger, peeled
2 1/2 Cups sugar
9 Tablespoons Ball Low-No Sugar Pectin
1 Pat butter
Prepare the peaches by boiling water and briefly, as in one minute, blanching them. Once blanched, drop in water with ice and allow to cool completely. The skin will pull right way. Dice and puree in the food processor.
Finely mince the lemon peel and add to the pureed peached and apricots. Take a little of the puree and put back in the food processor. Add the diced ginger and puree until smooth. Combine everything in the pot. I use a stainless steel pot with a heavy bottom.
I added one pat of butter. It helps to keep the foaming to a minimum. Add the pectin a bit at a time and combine thoroughly. Heat to a rolling boil - careful not to let it scorch. Make sure you boil until the boil cannot be stirred away. Once done, add the sugar and return to the boil. Boil HARD for one minute. Remove and let sit for 5 -10 minutes while you get the jars ready.
Either jar and refrigerate or water process for 15 minutes to preserve. This is delicious on non-breakfast items as well. Add some freshly minced Jalapenos and serve with goat cheese on flatbread or crackers. Let me know how much you love this as I did!