Monday, July 29, 2013

No-Cook Ginger Peach Jam

No-Cook Ginger Peach Jam
This past weekend, the kids and I made some no cook jam.  A great cooking project that required no cooking on a hot summer day.    It was very easy to make and required very little supervision.  Best of all, the kids had a great time making it and  the jam  tasted great.  It had a wonderful fresh peach taste with a hint of ginger. Great on toast, biscuits, scones, or any  other favorite breakfast breads.   I found this recipe for No-Cook Jam in Food and Wine Magazine.  They used strawberries in their recipe.  I kept almost everything the same, except I substituted peaches for the strawberries and reduced the amount of fresh ginger.
To begin, you mix sugar with pectin in a large bowl.  Add the chopped fruit, in my case peaches to the sugar mixture.  You then add lemon juice, ginger, and salt  to the fruit mixture and stir until the sugar is dissolved.  Spoon the jam into glass jars or plastic containers.  The jam sits at room temperature for about 30 minutes.  The jam is then refrigerated until the jam is set -  about 1 hour.  The jam is stored in a freezer to maintain its' flavor.




No-Cook Ginger Peach Jam
Adapted from Food and Wine


Ingredients:

1 1/2 cups sugar
1/4 cup plus 2 tablespoons Ball Real Fruit Instant Pectin
2 pounds of fresh peaches, peeled, pitted and sliced
2 1/2 tablespoons fresh lemon juice
2 tablespoons finely grated peeled fresh ginger
Pinch of kosher salt.


Directions:

1. In a bowl, whisk the sugar with the pectin.  In a food processor pulse half of the peaches until finely chopped, then transfer them to the sugar mixture.  Repeat with the remaining peaches.  Add the lemon juice, ginger, and salt and stir until the sugar is dissolved, 5 minutes.



2. Spoon the jam into clean glass jars or plastic containers, leaving 3/4 inch of space at the top.  Let the jam stand at room temperature until slightly thickened, 30 minutes.  Refrigerate until the jam is chilled and set, 1 hour.
3. Store jam in the freezer.

Makes 4 1/2 cups



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