peach ginger jam
A low sugar option made with citrus pectin from Pomona’s Pectin.
Ingredients
4 cups peaches (about 3 pounds) mashed or peeled + mashed
4 teaspoons calcium water
¼ cup lemon juice bottled
1 cup sugar -or- 1 cup honey
3 teaspoons Pomona’s Pectin powder
Instructions
Before You Begin, prepare calcium water by combining ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water and stir to dissolve.
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.
Peel, pit, and mash peaches.
Measure fruit into saucepan.
Add calcium water, and lemon juice and mix well.
Measure sugar or honey into a bowl. Mix in the pectin powder and reserve.
Bring fruit to a full boil over medium heat, stirring occasionally to be sure the fruit is not sticking to the bottom of the pan. Add pectin-sweetener mixture and stirring consistently 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.
Fill jars to ¼” from the top. Wipe rims clean and secure the lid.
If you are canning this, boil in a hot water bath for 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Use within 1 year.
If you are refrigerating this, or once the jar is opened, use within 3 weeks.