Natural fruit juices are the primary sweetener in this low sugar Peach Jam. Best made when peaches are in season and bursting with flavor.
2-1/2 pounds ripe peaches or frozen dry-pack peaches
3 strips orange peel, 1/2 x 2-inches each
2/3 cup fresh orange juice
2/3 cup unsweetened white grape juice
2/3 cup firmly packed light brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground ginger
If using fresh peaches, bring a large saucepan of water to a boil over moderate heat. Drop the peaches in 2 or 3 at a time, and boil for 30 seconds. Remove with a slotted spoon and rinse with cold water to cool. Peel off the skins, remove the pits and coarsely chop. If using dry-pack peaches, thaw and chop them.
Transfer the peaches to a large saucepan, add the remaining ingredients and set over moderate heat. Let the mixture boil slowly stirring frequently, until it thickens and reaches 220 degrees on a candy thermometer - about 30 minutes.
Discard the orange rind and transfer the jam to hot, sterilized half-pint preserving jars. Cover and let cool to room temperature. Will keep 2 months refrigerated.
Recipe makes 3 cups.
Variation: Peach Jelly
2 cups canned peaches
5 cups sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 tablespoons lime or lemon juice
1 pouch liquid pectin (3 oz)
Chop or blend drained peaches to reduce fruit piece size. Combine peaches, sugar, cinnamon, lime or lemon juice, and vanilla in a sauce pan. Bring to a full rolling boil. Add the liquid pectin and bring back to a full rolling boil. Set aside and let cool for about 5 minutes and then put into clean containers. Store in freezer for up to 6 months or 3 to 4 weeks in refrigerator.
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