AuthorAlicjaDWarning: This jam is dangerously delish! The Honey Ginger balsamic provides the warm spiciness while the Blood orange and peaches yields the bright and summery flavor. Makes 3 pints
Bring a medium saucepan of water to a boil. Score the bottom of the peaches with a crisscross and submerge the peaches in boiling water for about 30-40 seconds. Remove and place in the ice-water bath to cool.
Slip the skins off the peaches (if they don't give, peeling with a paring knife works well) and then chop them and place them in a medium saucepan with all the remaining ingredients, except the pectin, over medium-high heat. Bring to a boil, turn down heat, and simmer, uncovered, for about 20 minutes. The fruit should be softened and reduced in volume.
Carefully, and in batches, puree the jam in a blender. Or you can puree only half of the mixture if you'd prefer a slightly chunky jam.
Return to the saucepan and bring to a rolling boil. Boil hard for 1 minute, add the liquid pectin, and stir in well. Remove from the heat.
Ladle the jam into hot, sterilized jars and seal with lids and rings. Process the jars in a water bath for 10 minutes, then place the jars on a clean tea towel to cool completely and seal. Ensure all the jars are sealed; it could take up to 4-6 hours for the lids to pop (such a satisfying sound!). If a jar doesn't seal, use it first and store in the fridge.
Ingredients
Directions
Bring a medium saucepan of water to a boil. Score the bottom of the peaches with a crisscross and submerge the peaches in boiling water for about 30-40 seconds. Remove and place in the ice-water bath to cool.
Slip the skins off the peaches (if they don't give, peeling with a paring knife works well) and then chop them and place them in a medium saucepan with all the remaining ingredients, except the pectin, over medium-high heat. Bring to a boil, turn down heat, and simmer, uncovered, for about 20 minutes. The fruit should be softened and reduced in volume.
Carefully, and in batches, puree the jam in a blender. Or you can puree only half of the mixture if you'd prefer a slightly chunky jam.
Return to the saucepan and bring to a rolling boil. Boil hard for 1 minute, add the liquid pectin, and stir in well. Remove from the heat.
Ladle the jam into hot, sterilized jars and seal with lids and rings. Process the jars in a water bath for 10 minutes, then place the jars on a clean tea towel to cool completely and seal. Ensure all the jars are sealed; it could take up to 4-6 hours for the lids to pop (such a satisfying sound!). If a jar doesn't seal, use it first and store in the fridge.