Peach Pineapple Ginger Jam

We are thrilled that Chef Kathy Casey has shared her jam recipe with us!

Peach Pineapple Ginger Jam
Makes 9 half-pints.

3 1/2 cups coarsely chopped peeled peaches (about 1 pound)
2 cups chopped fresh pineapple
1/2 cup fresh lemon juice
1 box MCP pectin
7 cups of sugar
1/2 cup brown sugar
1 tablespoon finely minced fresh ginger

Place peaches, pineapple, and lemon juice in a 6- to 8-quart, heavy-bottom saucepot. Add the pectin and stir in.

Place over high heat and bring to a FULL ROLLING BOIL ( a boil you can’t stir down), stirring constantly to prevent scorching. (If the mixture starts to scorch, turn down the heat a bit.) Stir in the sugars and ginger and, as soon as the full rolling boil takes place again, start timing and cook the jam for 4 minutes.

Then remove from heat and fill jars as above. Process jars in a boiling water bath for 10 minutes (with this method jam will keep for up to 1 year stored at room temperature), or cool and refrigerate jam for up to 3 months.

Copyright © 2009 by Kathy Casey.

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