Ginger Peach Preserves

by Amy Sherman
Print Email

SweetPreservation is a good starting point for canning and preserving. It offers how-to and safety basics, downloadable labels, gift ideas, instructions for throwing an at-home canning party as well as the health benefits of canning. Just so you know, I don't have a canner, funnel or jar lifter. I used a big pot that holds 12 half pint jars, a small plastic scoop instead of a funnel and regular tongs instead of a jar lifter. So give canning a try! You don't need special equipment (or mad DIY skills).

Since we're on the subject of peaches, and how you should make the most of them while you can, I highly recommend, The Perfect Peach by Marcy Nikiko and David "Mas" Masumoto, a great book of recipes and stories. 

It's the book for peach lovers, since the Masumoto family lives and breathes peaches and has explored every way and shape of using them.  I've been inspired by the soups, salsas and salads already this season and I know you will be too. 

Ginger Peach Preserves with Vanilla

Makes 12 half pint jars, plus a little more, so fill another jar to keep in the fridge

Ingredients:

12 cups peeled, pitted and chopped peaches
1/4 cup minced candied ginger
1 Tablespoon microplaned fresh ginger
2 large vanilla beans or more if small or skinny
2 1/2 cups sugar or more to taste
1/3 cup no/low sugar needed pectin

Instructions:

Set up your space for canning. I put out towels and paper towels for cleaning and drying the lids and tops of the jars. Sterilize the jars and lids and put a spoon in the freezer. Put the peaches and any juice in a large pot (at least 5 quarts) Slice open the vanilla beans, strip out the seeds and add the seeds and pods to the pot along with the ginger. Bring to a boil then simmer and stir for about 10 minutes until the peaches are soft. Remove the pods.

Whisk the pectin into a cup of sugar. Add the sugar and pectin and bring the preserves back to a boil. Taste it for sweetness and add more sugar as needed. Dip your frozen spoon into the preserves. Run your finger through it, if the path stays clear the preserves are done.

Fill each jar to the first thread so that there is 1/4 - 1/2 inch head room. Clean and dry the rim, place a dry top on and secure with a ring. Process (boil) the jars for 10 minutes then remove them and let them sit undisturbed until completely cool, 12 hours minimum. Test to make sure they are properly sealed and you are good to go.

 

Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy .

Comments   

0 #1 lareader 2013-08-28 22:52
i want these so much. Ginger Peach preserves.
Although it sounds like it would be delicious on a toasted english muffin with creamcheese, too!
Quote

Add comment


Security code
Refresh

 

restaurant news

The Waffle House
Southern States
by Ann Nichols

sign.jpg The Waffle House is sort of the unofficial flower of the Southern Interstate exit. Driving North from the Gulf Coast on I-65 for the past two years, I have seen the yellow signs blossoming in...

Read more...
Scampo
Boston
by Andrea Pyenson

libertyhotel.jpgI resisted checking out the Liberty Hotel when it opened last year in Boston’s former Charles Street Jail, despite rave reviews of its design and the hip scenes at its first restaurant, Clink,...

Read more...
My New Vegas Crush
Las Vegas
by Lisa Dinsmore

crushglassesSo, I found myself in Vegas again and this time I was determined to find a hang out spot to call my own. As a devoted oenophile this was going to be a challenge. You’d think it would be easy to...

Read more...
An Evening at Trois Mec
Los Angeles
by Lisa Dinsmore

ludoBefore Trois Mec opened, being able to claim you attended one of Chef Ludo Lefebvre's infamous LudoBites pop-ups was sort of a badge of honor amongst Angelenos. An elusive and super cool...

Read more...