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ginger peach jam

August 24th, 2010

Ginger peach jam

A few weeks ago, I picked up a book on creative recipes for home preserving. One of them – this deliciously spicy Ginger Peach Jam – was too compelling to ignore. I came home last night with a few pounds of peaches and cooked up a pot of jam.

I’ve considered myself a decent cook for quite some time. I’m confident enough to know when to experiment, to add more or less of an ingredient to taste, to improvise as the mood strikes. But until this year, the domestic arts that require a little more precision and alchemy have evaded me; baking, candy-making, and canning. Earlier this year, I feel like I leveled up in baking. I’ve learned to take more time with measurements, to strive for perfection rather than improvisation. And the results have been pretty consistent.

So now, canning.

In particular, the preservation methods of making a well-cooked fruit jam into something safe and shelf-stable for a year, seem like miracles to me. Acid, sterilization, heat, pressure… it’s all quite cool.

The ability to have home-cooked foods out of season is pretty appealing too. Here in Ontario, our produce is among the most delicious I’ve ever tasted. Why not make that last a little longer?

Yesterday I made 8 250ml jars of Ginger Peach Jam. I have 7 to put away – or give away – and 1 already opened in the fridge for my morning coffee. All for about a dollar a jar.

Ginger peach jam

You know what? It’s delicious.

I’m hoping to go to a fruit farm this weekend and pick our own. The Put ’em Up book didn’t fail me on this recipe, and I suspect the others are pretty yummy as well. I have more peaches to work with tonight; a peach salsa or maybe a ‘regular’ peach jam for Sandra. And then we’ll see what else I can dig up.

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3 Responses to “ginger peach jam”

  1. Tina Says:

    Oh that looks wonderful. Peach Salsa sounds good too.

  2. April Says:

    I’m about to embark on a bit of canning myself only with pepper instead of peaches. I am tempted to make jam now though but not out of peppers.

  3. Gingy Says:

    I canned and made a ton of jam when I was home visiting Mom this summer. Saskatoons can’t be had here on the East coast, except at my house!

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