I am updating this post because like a dork, I forgot my Cook’s Notes with some crucial notes about WHY I choose Pomona’s Pectin and only that for my jam and preserve making.
My stepmom said to me more than once, “There’s nothing wrong with toast and jam for dinner!” She was brilliant, I tell you. Brilliant. Adding to her charms, Val always had the best preserves; whether they were homemade or sourced, they were always exactly what you wanted to eat. This is one of the many reasons I felt incomparably blessed to have her in my life. I’m beyond happy that the first year I made this, she was still here to eat some of it. We dined that evening on Ginger Peach Preserves, freshly made and toasted oatmeal bread, and Earl Grey tea.
Before anyone says, “I don’t can!” let me mention that this recipe stores beautifully in the refrigerator for up to a month but I’d also like to remind you that I’ve provided a canning basics tutorial for the most beginner of beginning canners right here. Preserves and jams are among the best and most popular starter canning projects for a good reason; they’re very forgiving in terms of mistakes. Even a poorly made preserve is generally still very tasty and edible, so brush up that courage and give it a try!
There is such joy in admiring a line of steaming hot jars on a towel lined counter top. It feels like money in the bank for cold, blowy, winter days.
Because when you have jam, all that remains between you and a perfectly acceptable dinner is a loaf of bread and I’ve plenty of recipes to help you out there. Feel free to peruse the nifty, shiny fresh Recipe Index or use my brand-spanking new search function (both found here!) to find the perfect bread to sit beneath your fabulous Ginger Peach Preserves.
You’ll notice, I’m sure, two odd additions to the recipe; calcium water and Pomona’s Universal Pectin. I do NOT have a recommended substitution for these, as I stand by them 100%. The calcium water comes WITH the Pomona’s, so you don’t have to worry about purchasing them separately. I’ll break down for you WHY it is that I only recommend this product.
Pomonas Universal Pectin, unlike most other commercial counterparts, does not contain any weird preservatives or fillers. This is good news.
Pomona’s, unlike most other commercial pectins, allows you creative license to scale up or down any recipe to your heart’s content. If you scale up other pectins, the jams or preserves almost inevitably fail.
Pomona’s also allows you to make low/no sugar jams, jellies, and preserves with the same product should you wish to do so. If you want to use a grocery store pectin, you’ll need to buy a separate, specialized kind of pectin for that.
Pomona’s lasts forever and has no expiry date as long as it is properly stored.
Pomona’s may seem more expensive if you just compare the box vs. box prices, but with the Pomona’s you can make between 3 and 5 batches of your favourite jam and with the major brand pectin, you get one batch per box. That makes Pomona’s comparable in all cases and cheaper in most!
Bring a canner of water to a boil and sterilize your jars and rings. Put your lids in hot water to wait for you.
Cut your peaches in half, remove the pits and peel them. Cut the peaches into even sized pieces; about 1/2 to 3/4 inch in size. Add the peach pieces, water, and piece of fresh ginger to a heavy-bottomed saucepan. Bring the mixture to a boil over high heat, cover the pan, drop the heat to medium low, and simmer for 4 minutes or until the peaches are softened but still have shape and body to them. Remove the mixture from the heat, fish the ginger piece from the peaches, and scoop 4 cups of the cooked peaches into a liquid measuring cup. Add the dried ginger, lemon juice and calcium water and stir well. You can keep any excess for topping ice cream!
Whisk the sugar and pectin powder together in a bowl until even. Set that aside.
Pour the measured 4 cups of peaches back into the saucepan and bring to a full, rolling boil over high heat. While stirring constantly, slowly add in and incorporate the sugar/pectin mixture. Stir enthusiastically for 1 to 2 minutes to dissolve the pectin and return the preserves to boiling. As soon as they return to a full boil, remove the pan from the heat.
You can pour into jars and store in the refrigerator for up to a month, or you can can the preserves for shelf stability.
After sterilizing the jars, use a ladle to fill the hot jars to within 1/4 inch of the rim of the jar. Wipe down the rims with a paper towel dampened with white vinegar, put on lids, screw the rings to fingertip tight. Carefully lower the jars into the boiling canner water, add the lid to the canner, and return to a boil. As soon as it reaches a full, rolling boil, process for 10 minutes. After 10 minutes, turn off the heat and let the jars rest in the canner for 5 minutes, then transfer to a cooling rack or towel lined counter top to cool, undisturbed, for 12 to 24 hours. After cooling, wipe clean, label, and store on a shelf.
These sound lovely! Such a yummy combination!
I will also comment and say that the new font is difficult to read – especially words that have letters that go below the line (I am sure there is a technical term that any of my English Major friends could tell me). Jams looks like a brand of dog food, and I was concerned at first about what you were telling us to make.
Thank you for your input. I’m wondering if your screen is set to display small or whether it’s a personal preference issue at hand?
Beautiful post! Looks absolutely delicious! I also love the “Try Them!” plates! Where did you find them?! They’d be perfect for my son!
I only have one of the plates and found it at a thrift shop on Martha’s Vineyard. Sorry I can’t be more help on that!
Your stepmom was such a smart lady. But I don’t need the toast. Just pass me a spoon.
This sounds yummy! Can you tell me the yield on this recipe?
You betcha! It’s about 2 pints give or take!
Sounds good. I made a bunch last year with grated ginger. It’s wonderful.
Question, what is “Calcium Water” and do you put that in when you add the 1/4 cup water? Also. Pomona Pectin. The typical grocery store stuff won’t work?
PS: I like the font!
As to the “Calcium Water”?
And I’m glad you like the font!
I love the flavor combo of ginger and peach. Thanks so much for the recipe and the beautiful photos. I have heard great things about Pomona Pectin and know several people who won’t use anything else.
The jam looks delicious. Although I’m in peach country, I don’t know if they can still be found. And, I wanted to let you know that I absolutely love the new search and category features. It will make life so much easier 🙂 Thank you.
LOVE the new blog! And these preserves look delicious!
This looks amazing – love the peach-ginger flavor combination!
So fresh and delicious. It’s almost like eating a whole peach on a slice of toast, only better.
Would it be wrong if I licked the screen? I would eat these right out of the jar!! Someone reallllly needs to teach me how to can!
I think I would spoon this on top of everything!
In Colorado, we are at the end of peach season, but there are still some available. I’ve put up about 60 lbs, and frozen a bunch for pies, but would love to try this recipe I’ve never used Pomona’s, but bought some to try this year. SO, by scaling up, do you mean I can simply double/triple this recipe? I’m thinking peach ginger ice cream in the dead of winter….
That’s what I mean, exactly, Tina! Double, triple, quadruple! You’re limited only by eh size of your jam pot and the length of your spoon!
Hi – I’ve read the recipe over twice and I cannot see where you add the lemon juice, the calcium water, or the ground ginger in the instructions. I’ma wantin to make this soon, so could you please advise? Thanks.
Great question, Diane! I must’ve back spaced through that sentence! I added it back in now, but all three go in to the measured 4 cups of cooked peaches. Thanks for the heads-up!
Why aren’t you my neighbor? You should be my neighbor and give me all your preserves!
But I don’t can! I tease, what a great flavor combination and refrigerator jam will do thank you. Love the new look by the way.
Hi Rebecca, just found your site and its wonderful. I am new to canning and have a couple of questions. When using peaches, right now I only have access to frozen (I checked with Ball and said that this should be ok and was wonder ing also if I could reduce the amount of sugar and/or use honey? Thank you as I would love to give this as presents for the holidays.
Hi Joe- I believe that the frozen peaches should work alright, as long as you thaw them thoroughly before using. The Pomona’s pectin is quite versatile when it comes to adjusting the sweetener. If you buy it, there is an insert in the box that should help you figure out how to tinker with the amount a bit. I hesitate to advise you on that as I haven’t actually tested it with lower sugar. The only concern, as far as I know, is that you’ll want to take care to use enough sugar or honey to dissolve or hold the pectin powder in it before adding to the liquids to prevent clumping.
Will have to try this recipe this summer as we get great local peaches in South Carolina.