Tuesday, November 27, 2012

Toast Topper #15: Spicy Peach Jam

I'm still getting around to showing off the goodies I canned over the Summer! While most of my jams and chutneys are going to make their way into Christmas baskets next month, we do save a few jars for "quality control". Honestly, I don't think I could have kept my mom away from this jam if I tried - peaches are her favourite fruit, and after she finished the Chunky Blueberry Peach Jam she started eyeing the jars of this spicy, all-peach concoction I adapted from Quick and Easy Low-Cal Vegan Comfort Food.

One spoonful and she was hooked - and of course at the end of the season, good peaches were in short supply so I couldn't do a second round! Freestone peaches are the best for making jam since the fruit doesn't cling to the stone, which makes them easy to pit. However, I really lucked out at our local orchard / frozen food supplier - they had IQF, flash-frozen peaches on sale that were already peeled, pitted and chopped! Win. Since they were picked, peeled and frozen in season, they had that "ultimate sweetness" the fresh ones did, so I didn't need to add as much sugar!

Submitted to Gluten Free Mondays, Gluten Free Fridays, and Foodie Fridays

Spicy Peach Jam
Makes 3 pints
3 lbs (about 9 medium) ripe (or IQF) peaches, peeled and diced
1/2 tsp citric acid powder
1 1/2 tbsp grated fresh ginger
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cardamom
pinch salt
2 cups "jam sugar" with added pectin (I used Redpath's QuickSet for Jam)
  1. Combine all the ingredients but the "jam sugar" in a heavy saucepot.
  2. Bring to a simmer and cook 10 minutes, stirring.
  3. Raise heat to a boil and add the sugar.
  4. Boil hard for 4 minutes, stirring constantly.
  5. Remove from heat.
  6. Ladle into jars and process 15 minutes in a water bath.
Amount Per Serving (2 tbsp)
Calories: 42.8
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.0 mg
Total Carbs: 11.0 g
Dietary Fiber: 0.5 g
Protein: 0.2 g

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