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“This recipe adapts well to any favortie summer stone fruit; just make sure you end up with 4 cups of processed fruit. Also feel free to adjust or change the flavoring to your taste. In this recipe, the ginger adds a pleasant spicy brightness to the big round flavors of fully ripe peaches and plums. I like a little texture in jam, so just mashed the fruit, squeezing with my hands to control the chunkiness. If you like smoother jam, feel free to whirl away in a blender or processor. And if you aren't comfortable or familiar with water-bath canning, storing this jam in the freezer works just fine too.”
7 1/2 pints

Ingredients Nutrition


  1. When selecting fruit, eyeball the quantities; you will want to end up with 4 cups of peeled and processed fruit, so the quantity of whole fruits may vary depending on size. If the fruit isn't perfectly ripe, let sit on counter for a day or two before peeling.
  2. Peel fruit by dropping whole fruits into boiling water for a minute or two, then plunge fruits into sink or a large bowl filled with ice water. When cool enough to handle, use a small paring knife to score bottom with a small shallow "x" and the skins should slip right off. Halve fruits and remove pits.
  3. Mash or process fruits to desired consistency and stir in ginger and pectin. Place fruit puree in a 4- to 6-quart pot and bring to a boil over medium-high heat, stirring to prevent burning. Cook for about 2 minutes, then dump in sugar and cook for 1 to 2 minutes. Remove from heat and ladle into sterilized 1/2-pint jars, leaving 1/4-inch headspace. Process in hot water bath canner for 10 minutes or let cool and store in freezer.

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