Spiced Peach Jam
Wash peaches. Cut to remove pits, and place in blender. Do not remove skins.
Puree enough to make 4 cups. Pour into a large pot.
Add 1/4 cup lemon or lime juice and 4 tsp of calcium water. Add 1 1/2 tsp cinnamon, 1/2 tsp ground cloves and 1/4 tsp ground ginger. Bring to a boil.
While it is heating, prepare your sugar. Use 3/4 cup to 2 cups of sugar. Mix 3 tsp pectin powder into the sugar. When the fruit comes to a boil, whisk in the sugar-pectin mixture.
Whisk till thoroughly dissolved. Return to a boil and stir continuously. Boil for 1-2 minutes, then turn heat off. You may add 1 tsp of butter to reduce foaming, if you wish. Skim any foam.
Ladle into properly prepared jars and boiling water bath them for 10 minutes. Yield: about 5 cups
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