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August 31, 2011
Cranberry Peach Jam
The Pantry
Prep time:
15 minutesStanding time:
24 hours“Grandma kept a jar of jam in the freezer so she would always have it when she needed it. ”
Ingredients
- 12 ounces fresh or frozen cranberries, thawed (about 3 cups)
- 2 cups coarsely chopped fresh peaches
- 6 cups granulated sugar
- 3/4 cup peach nectar
- 1 teaspoon grated fresh gingerroot, optional
- 2 (3-ounce) pouches liquid pectin
- 1/4 cup lemon juice
Directions
1
Place cranberries in food processor or blender; process until pieces are 1⁄8 inch in size. Transfer to large bowl. Place peaches in food processor; process until pieces are 1⁄4 inch in size.
2
Add peaches, sugar and peach nectar to cranberries. Add gingerroot to mixture, if desired, and stir 2 minutes. Let stand 10 minutes.
3
Combine pectin and lemon juice in small bowl; stir into fruit mixture; mix well. Spoon into 7 labeled 1-cup (1⁄2-pint) freezer containers, leaving 1⁄2-inch space at top. Cover with tight-fitting lids. Let stand 24 hours to set.
4
Makes 3 1/2 pints. Refrigerate jam up to 3 weeks or freeze up to 6 months.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma always liked to keep fresh gingerroot on hand. She stored it in the freezer in a tightly sealed plastic food storage bag, either peeled or unpeeled. Grandma said that gingerroot will keep in the freezer up to six months.
Variation
Variation
To make blueberry jam, place 1 (16-ounce) package frozen blueberries, thawed, in blender. Process until berries are 1⁄8 inch in size. Combine berries and 33⁄4 cups sugar in large bowl; let stand 2 minutes. Combine 1 (3-ounce) pouch liquid pectin and 2 tablespoons orange juice in small bowl; stir into berry mixture and mix well.
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