A delightful homemade jam combining the sweetness of peaches with the warmth of ginger and spices.
Sterilize the jars and lids by boiling them in water for 10 minutes.
Ensure the jars are completely submerged in water during sterilization.
Peel, pit, and dice the peaches into small pieces.
Blanch the peaches in boiling water for 30 seconds to make peeling easier.
In a large saucepan, combine the diced peaches and lemon juice, then bring to a boil over medium heat.
Stir occasionally to prevent sticking.
Add the pectin to the boiling mixture and stir well.
Ensure the pectin is fully dissolved for proper setting.
Gradually add the sugar while stirring constantly, then add the ginger, cinnamon, nutmeg, and clove.
Adding the sugar slowly helps it dissolve evenly.
Boil the mixture for 1 minute, then remove from heat and skim off any foam.
Removing foam ensures a clear jam.
Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace.
Use a funnel to avoid spills.
Seal the jars with lids and process them in a boiling water bath for 10 minutes.
This step ensures the jars are properly sealed for long-term storage.
Allow the jars to cool completely before storing.
Check the seals by pressing the center of the lids; they should not pop.
Nutze unsere App für das beste Erlebnis
