Ginger-Peach Jam

Ginger-Peach Jam

ClaudiaR 2

"This peach jam has a bit of a bite from the ginger, a nice combination."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


35 m servings 76 cals
Serving size has been adjusted!

Original recipe yields 64 servings



  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.



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!

awesome!! so tasty and good! the kids love it!

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...

This is fantastic, and very flexible and forgiving. I've made it exactly, and almost exactly, so a few notes... If you don't like sweet, or your peaches are very ripe, start out with HALF the ...