GINGER-PEACH JAM (NO PECTIN NEEDED)
Another fantastic recipe from my upstairs neighbor, who likes to raid my fruit trees, and always gives me the wonderful things she makes with that fruit. I love to use this jam poured over chicken pieces in a crock pot, or covered in the oven.
Provided by Mirj2338
Categories Fruit
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the peaches in boiling water for 1 minute, or until the skins loosen.
- Then plunge them in ice water.
- Slip off the skins, halve the fruit and remove the pits.
- Cut the peaches into 1 inch pieces.
- In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
- Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
- Ladle into jars and store in the fridge for up to 2 months.
Nutrition Facts : Calories 358.8, Fat 0.5, Sodium 1.1, Carbohydrate 91.8, Fiber 2.6, Sugar 89.2, Protein 1.6
BOURBON PEACH JAM
Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Time 1h20m
Yield 3 half-pints.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
PEACH-HABANERO JAM
Spicy and sweet, this fresh peach and habanero pepper jam is the perfect condiment for a variety of foods. I used Palisade peaches.
Provided by Brad Jones
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h35m
Yield 32
Number Of Ingredients 9
Steps:
- Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
- Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
- Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 33.2 g, Sodium 3 mg, Sugar 33 g
SPIKED PEACH JAM WITH GINGER
This is a great jam for peaches that are not picture-perfect but nice and ripe. The riper they are, the more juice they will release when marinating. Combined with ginger and amaretto liqueur, the peach jam tastes divine.
Provided by sanne
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT8h55m
Yield 40
Number Of Ingredients 6
Steps:
- Place peaches in a glass or plastic container with a lid and immediately mix with lemon juice to prevent browning. Stir in sugar and ginger. Cover and marinate in a cool place, 8 hours to overnight.
- Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Transfer peaches and all accumulated liquid to a large pot. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
- Remove from heat and stir in amaretto liqueur, adding more to taste.
- Ladle peach jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 17 g, Sodium 13 mg, Sugar 16.8 g
PEACH, HONEY AND GINGER JELLY
I used agar-agar, which is vegan and is made of seaweed, but you can also use 1 tablespoon of gelatin (Please follow the instructions on the package). For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place 500 ml of water and agar-agar in a sauce pan and bring to boil.
- Whisk for 2 minutes to dissolve agar-agar. If you use agar-agar flakes rather than a powder form, you might need to simmer longer (10 - 15 minutes) to dissolve it. Turn off the heat.
- Add honey and ginger juice and whisk to dissolve them. Let it cool for a few minutes.
- In the meantime, peel and slice peaches. Wash blueberries and dry them.
- Pour the liquid into individual cups.
- Add peach slices and blueberries to each cup.
- When the jelly is cool enough, place the cups in the refrigerator until fully set, for a couple of hours or longer.
- Place additional fruits on top, infuse love and serve!
Nutrition Facts : Calories 80.4, Fat 0.1, Sodium 3.2, Carbohydrate 21.5, Fiber 1.1, Sugar 20.2, Protein 0.5
GINGER-PEACH JAM
This peach jam has a bit of a bite from the ginger, a nice combination.
Provided by ClaudiaR
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 64
Number Of Ingredients 5
Steps:
- Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Cholesterol 0.1 mg, Sodium 0.8 mg, Sugar 19.4 g
SUNNY'S PEAR AND GINGER MARINADE
Provided by Sunny Anderson
Time 10m
Yield enough for 1 pound of beef, chicken, pork, etc.
Number Of Ingredients 7
Steps:
- Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.
PEACH GLAZED HAM
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes.
- Strain out ginger and garlic.
- Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham.
- Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor.
- Place ham in oven for 1 1/2 hours. Every 10 to 20 minutes glaze ham with the glaze from bottom of pan to keep moist.
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