Peach-Ginger Jam

Created and contributed by Marilyn Godfrey, Peach-Ginger Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Marilyn, one of the July Give Away winners of Preserving with Pomona’s Pectin, says: “One of our favorites . . . Yum!”

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Peach-Ginger Jam Ingredients

4 cups mashed peaches (about 3 lbs.)
¼ cup finely chopped crystallized (candied) ginger*
4 teaspoons calcium water
¼ cup lemon juice
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
3 teaspoons Pomona’s Pectin powder

Peach-Ginger Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Pit, chop, and mash or peel, pit, and mash peaches.

3. Measure fruit into saucepan.

4. Add crystallized ginger, calcium water, and lemon juice and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

*Note: You can substitute fresh ginger for the candied ginger in this recipe. We recommend using 2 teaspoons of finely grated fresh ginger for 4 cups of mashed peach. In our experience, that is the amount that tastes really good without being too much.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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16 thoughts on “Peach-Ginger Jam

  1. This came out so delicious! I actually used loquats instead of peaches and I pureed the fruit entirely because the skins don’t soften up too much during the cooking process. It came out to be more of a butter, which isn’t a problem but I’d really like to make a regular jam with loquats. I think I may have needed to add 1 more tsp of pectin? There are no recipes online for loquat jam with Pomona’s so I’m experimenting. This recipe provided me with a great start, thank you! Pomona if you have any advice on preserving loquats, it would be much appreciated.

    • The book, “Naturally Sweet Food in Jars”, has a recipe for Loquat Jam on page 99 using loquats combined with agave nectar and the zest and juice of a lemon if you are interested.

  2. Can I make this Ginger Peach Jam without the Ginger altogether?
    I already made a Ginger Peach Jam with Pomona’s this year, so I’d like to make a Just Peach jam using pectin and I can’t find a recipe. I wold like to use the water bath method.

  3. In any recipe, including this one, may I substitute lime juice for the lemon juice? (Are they the same acidity?)

    I am assuming bottled (no added preservatives, such as Santa Cruz brand) is acceptable, the same as freshly squeezed juice?

    Thank you!

    • Hello,
      You can substitute bottle lime juice for the bottle lemon juice if you prefer. The Santa Cruz brand is our favorite too! Bottled lemon juice is the best option due to the fact that it is guaranteed to be the correct pH for stabilizing the acidity level of your jam/jelly. Fresh squeezed is not recommended.

      Happy jamming!

      Kindly,
      Shelby

    • Hello Alice,
      Yes, you can use coconut palm sugar to sweeten jam or jelly in any Pomona’s Pectin recipe. I think it would be especially good in the Peach-Ginger Jam.

      Thanks for using Pomona’s — and happy jamming!

  4. I used fresh ginger as directed by another comment as well as 3/4 cup sugar. It was perfect for us. I’m enjoying this product very much. My husband, who is diabetic, is enjoying the jams as well. I also made Strawberry-Rhubarb jam and Strawberry jam, both of which were excellent.

  5. This sounds fabulous, but I need to keep the sugar down to as little as possible – could I substitute grated fresh ginger for the candied? I’m thinking maybe a tablespoon or so. I will be using stevia to sweeten instead of sugar or honey.

    Thanks!

    • Dear Kim,
      Yes you can substitute fresh ginger for the candied ginger in the recipe. We recommend using 2 teaspoons of finely grated fresh ginger for 4 cups of mashed peach. In our experience, that is the amount that tastes really good without being too much.

      If you’re using cup-for-cup stevia, you can stir the pectin into that, just like sugar.

      If you’re using stevia concentrate, you would use the directions for making liquid pectin on the back side, upper left corner of the direction sheet that comes with the pectin. On the colored directions it is titled “Directions for Cooked Jam, Jelly, Jello–Stevia Concentrate or No Sweetener. On the black and white directions it is titled “Cooked Jam or Jelly using artificial sweetener that DOES NOT measure like sugar.”

      Thanks for using Pomona’s — and happy jamming!

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