I am updating this post because I forgot my Cook’s Notes with important details about why I choose Pomona’s Pectin—and only that—for my jam and preserve making.
My stepmom used to say, “There’s nothing wrong with toast and jam for dinner!” She was brilliant. Val always had the best preserves, whether homemade or sourced; they were exactly what you wanted. I felt so lucky to have her in my life. The first year I made this recipe, she was still here to enjoy some with me. That evening we had freshly made Ginger Peach Preserves on toasted oatmeal bread with Earl Grey tea.
To me, preserves are special because they show recognizable pieces of fruit suspended in a thick, sweet syrup. When you spread a preserve on toast or spoon it over ice cream, there’s no mistaking the fruit you’re about to taste. Speaking of ice cream, a generous spoonful of Ginger Peach Preserves over vanilla is hard to beat.
These preserves pair fragrant, slightly tart peaches with a warm, thick ginger syrup. They’re lovely on toast, spectacular over ice cream, and also great served with roasted meats. The flavor is sweet, fragrant, and bright—just wonderful.
If you don’t can, no worries: this recipe keeps well in the refrigerator for up to a month. For those new to canning, I’ve written a canning basics tutorial to help beginners gain confidence. Preserves and jams are forgiving projects—often delicious even when they’re not perfect—so give it a try. There’s a special satisfaction in lining up hot jars on a towel and knowing you’ve stored summer in a jar for colder days.
And when you have jam, all you need for a perfectly acceptable dinner is a loaf of bread. If you need bread recipes, check the Recipe Index or search the recipe section to find the right loaf to pair with your Ginger Peach Preserves.
Cook’s Notes
You’ll notice two specific ingredients in the recipe: calcium water and Pomona’s Universal Pectin. I don’t recommend substitutes because I use and trust these products completely. The calcium water is included with Pomona’s Pectin, so you don’t need to buy it separately. Here’s why I prefer Pomona’s:
- Pomona’s Universal Pectin contains no unnecessary preservatives or fillers, unlike many commercial pectins.
- With Pomona’s you can scale a recipe up or down easily without risking failure. Other pectins often don’t scale well.
- Pomona’s lets you make low- or no-sugar jams, jellies, and preserves using the same product. Other grocery-store pectins require different formulations for low-sugar recipes.
- Properly stored, Pomona’s has an extremely long shelf life and effectively no expiry date.
- Although a single box may seem pricier, Pomona’s goes much farther: one box can yield several batches, making it comparable—often cheaper—than buying multiple boxes of conventional pectin.
Ginger Peach Preserves
Rebecca Lindamood
Ingredients
- 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
Instructions
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Bring a canner of water to a boil and sterilize your jars and rings. Place lids in hot water to soften the sealing compound and keep them warm.
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Halve, pit, and peel the peaches. Cut into even pieces about 1/2 to 3/4 inch. In a heavy-bottomed saucepan combine the peaches, water, and the 1-inch piece of fresh ginger. Bring to a boil over high heat, then cover, reduce heat to medium-low, and simmer about 4 minutes, until the peaches are softened but still hold their shape. Remove from heat, discard the fresh ginger piece, and measure 4 cups of the cooked peaches into a liquid measuring cup. Stir in the ground ginger, lemon juice, and calcium water. Reserve any extra cooked peaches for another use, like topping ice cream.
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Whisk the sugar and pectin powder together until evenly combined; set aside.
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Return the measured 4 cups of peaches to the saucepan and bring to a full, rolling boil over high heat. Stirring constantly, gradually add the sugar-pectin mixture and continue stirring vigorously for 1 to 2 minutes to dissolve the pectin and bring the preserves back to a boil. As soon as they reach a full boil, remove the pan from the heat.
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You can pour the hot preserves into jars and refrigerate for up to one month, or follow the canning instructions below for shelf-stable storage.
To Can Ginger Peach Preserves:
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After sterilizing jars, ladle the hot preserves into hot jars, leaving 1/4 inch headspace. Wipe rims with a vinegar-dampened paper towel, apply lids, and screw rings to fingertip tight. Carefully lower jars into the boiling canner, cover, and return to a full rolling boil. Once boiling, process for 10 minutes. After processing, turn off heat and let jars sit in the canner for 5 minutes. Remove jars to a towel-lined counter or rack and let cool undisturbed for 12 to 24 hours. When cool, wipe jars clean, label, and store on a shelf.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use and your preferred nutrition calculator.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your preserves!