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“A quick and easy recipe for beginning canners that makes great use of fresh summer fruits with a bright touch of ginger heat. If you are not experienced with water-bath canning, this jam also freezes very well. Use your favorite stone fruits, but most firm fresh fruits work out just fine. Most recently I used a 50/50 mix of Santa Rosa plums and white peaches. This also makes a wonderful host or holiday gift.”
READY IN:
30mins
SERVES:
112
YIELD:
7 1/2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. When picking out the fruit you want to use, eyeball the amounts of whole fruit; you want to end up with 4 cups total of the fruit.
  2. If using stone fruits (peaches, plums, apricots, nectarines) drop whole fruit into boiling water for about a minute, then plunge fruit into ice water until cool enough to handle.
  3. Peel and pit fruit; roughly chop, then mash or pulse in food processor to desired texture. Transfer to a 4- to 6-quart pot and stir in ginger and pectin. Bring to a boil over medium-high heat and cook for one minute, stirring. Stir in sugar, return to boil, and cook for about 2 more minutes before removing from heat.
  4. Ladle into sterilized jars or freezer containers, leaving 1/4-inch headspace. Process in water bath canner for 10 minutes or place in freezer.

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