Categories: conserves, jams, jelly, preserves
Ingredients
- 4 cups crushed, peeled, pitted peaches (3 lb.)
- 2 Tbsp. finely chopped crystallized ginger
- 3 Tbsp. lemon juice
- 1 vanilla bean
- 1 1/2 cups granulated sugar or other sweetener as directed on pectin package
- 1 (1/59 oz.) pkg. instant fruit pectin
Directions
- In a large bowl, combine peaches, ginger and lemon juice.
- Using a sharp knife, split vanilla bean lengthwise and scrape out seeds. Combine vanilla seeds with the30 minutes granulated sugar and mix well to evenly distribute the vanilla. And vanilla-sugar to peach mixture and stir thoroughly. Let stand 10 minutes.
- Gradually stir in pectin (to prevent lumps). Stir 3 minutes. Ladle mixture into 5 (8oz.) canning jars or freezer containers. Let stand 30 minutes. Place lids on containers and refrigerate up to 3 weeks or freeze up to 1 year.
- Thaw frozen jam in the refrigerator overnight before serving.
-
makes about 5 (8oz.) jars