Original recipe yields 64 servings
Based on a 2,000 calorie dietSee full nutrition
I made this jam both with & without the ginger. both Jams turned out excelent! The directions were easy to follow, which was great since this was my first time making jam. I did a taste test ...
Very simple to make and delicious! In lieu of crystallized ginger, I used one jalapeno pepper (seeded), chopped finely. The sweetness and mild heat is a great combination on the tastebuds!
I was very excited to see this recipe...had bought a big basket of peaches, made jam, made a pie and just happened to have 4 1/2 cups left after we had eaten our fill. This jam came out beautif...
Great recipe! I substituted one cup of raspberries and did not use any ginger. Jam had a great consistency and is really tasty! I will use this again next year. Thanks!
Very good and different. I like ginger but I might try decreasing the amount next time to give it just a little extra zing without being super gingery.
This jam is SO wonderful! Quick and easy for a jam, and my house smells great! Great on fresh baked bread, or as a topping for vanilla ice cream with a few pecans! YUM!
This is absolutely fantastic. It would've been helpful to know how many jelly jars this makes, but its really never an exact science anyway. For me, I multiplied the recipe by 5 and ended up wit...