Ingredients

The following ingredients have 4 Servings
  • 2 3/4 pounds ripe peaches
  • 1- inch piece of fresh ginger
  • 1/4 cup water
  • 1/3 cup lemon juice
  • 3 1/2 teaspoons calcium water
  • 1 teaspoon ground ginger
  • 1 cup sugar
  • 2 1/2 teaspoons Pomona's Universal Pectin Powder

Instruction

  • 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.