Author Notes: I started making this last year – it is one of my most popular flavors among friends and family (ahem – nannydeb 🙂 I will tell you that peeling and pitting the peaches (say THAT 5 times fast) is a pain – the pain of peeling and pitting peaches! Ha! Anyhow – it’s worth it so suck it up. You can either blanch shock and peel or use a paring knife – I opted for the latter since I bought scratch-n-dents and had to trim them anyhow. —aargersi
Serves: 12 half pint jars plus some for the fridge
Ingredients
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12
cups peeled, pitted and chopped peaches
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2
cups riesling wine
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1/4
cup minced candied ginger
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1
tablespoon microplaned fresh ginger
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1
teaspoon cinnamon (Vietnamese is best)
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1 to 2
cups sugar (this is going to depend on how sweet your peaches are)
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2 – 1.75
ounces NO SUGAR NEEDED pectin
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1
tablespoon butter
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juice from 2 lemons
Directions
- Sterilize your jars and put two spoons in the freezer. Bring the peaches and riesling to a boil in a big heavy pot. Add both gingers – I microplane the fresh ginger straight in there. Add the cinnamon. Simmer and stir for about 10 minutes until the peaches are soft. You may want to mash them a bit with a potato masher to break up the chunks. Stir in th lemon juice.
- Whisk the pectin into 1 c sugar. Add the sugar / pectin and bring the jam back to a boil. Taste it for sweeteness and add more sugar if you need / want. Add in the butter and simmer / stir for another minute or so, then drizzle a bit of jam onto your frozen spoon. Run your finger through it, if the path stays clear your jam is done!
- Fill each jar to the first thread – this leaves 1/4 – 1/2 inch head room. Clean and dry the rim, place a dried top on (those were in hot water, right?) and secure them with a ring. Process / boil the jars for 10 minutes then remove them and let them sit undisturbed until completely cool – 12 hours minimum. That’s it!