|No-Cook Ginger Peach Jam|
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
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.
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.
3. Store jam in the freezer.
Makes 4 1/2 cups