Ginger Peach Preserve

Follow our step-by-step guide on how to make Ginger Peach Preserve.

1. Step 1

   Start by giving your four pint-sized jars a thorough inspection.

2. Step 2

   Look for any cracks and check the rings for rust; if you find any defects, it’s best to discard those jars.

3. Step 3

   To prepare the jars for your delicious peach jam, immerse them in simmering water for at least five minutes while you get everything else ready.

4. Step 4

   Don’t forget to wash your new, unused lids and rings in warm, soapy water to ensure they’re clean and ready to seal in that fresh flavor.

5. Step 5

   In a large saucepan over medium heat, combine your chopped peaches, crystallized ginger, and powdered fruit pectin.

6. Step 6

   Stir the mixture gently as you bring it to a boil.

7. Step 7

   Once it’s bubbling away, add in the sugar and a bit of butter, stirring continuously until the sugar has completely dissolved.

8. Step 8

   Keep stirring and let it return to a rolling boil for about a minute.

9. Step 9

   When it’s done, remove the saucepan from the heat and skim off any foam that may have formed on top with a spoon.

10. Step 10

    Now comes the fun part! Carefully pack your peach mixture into the hot, sterilized jars, filling them to about a quarter-inch from the top.

11. Step 11

    To ensure your jam has a nice, smooth finish, use a clean knife or a thin spatula to gently run around the insides of the jars to release any trapped air bubbles.

12. Step 12

    Wipe the rims of the jars with a damp paper towel to remove any residue that could interfere with sealing.

13. Step 13

    Place the lids on top and screw the rings on tightly, but not too tight—just enough to secure them.

14. Step 14

    Next, grab a large stockpot and place a rack at the bottom.

15. Step 15

    Fill the pot halfway with water and bring it to a boil over high heat.

16. Step 16

    Using a jar holder, carefully lower your filled jars into the boiling water, making sure to space them about two inches apart.

17. Step 17

    If needed, add more boiling water until the jars are covered by at least an inch.

18. Step 18

    Bring the water back to a rolling boil, cover the pot, and let it process for ten minutes.

19. Step 19

    Once the time is up, carefully remove the jars from the stockpot and let them cool on a cloth-covered or wooden surface, ensuring they have a bit of space between them.

20. Step 20

    After they’ve cooled down, gently press the center of each lid with your finger.

21. Step 21

    If it doesn’t pop back up, you’ve achieved a perfect seal! Store your beautifully sealed jars in a cool, dark place, and get ready to enjoy the sweet taste of summer whenever you open one.

22. Step 22

    Happy canning!.