Peach Honey And Ginger Jelly Recipes

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GINGER-PEACH JAM



Ginger-Peach Jam image

This peach jam has a bit of a bite from the ginger, a nice combination.

Provided by ClaudiaR

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 64

Number Of Ingredients 5

4 ½ cups fresh peaches - peeled, pitted and chopped
¼ cup finely chopped crystallized ginger
1 (1.75 ounce) package powdered fruit pectin
6 cups white sugar
½ teaspoon butter

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Cholesterol 0.1 mg, Sodium 0.8 mg, Sugar 19.4 g

PEACH, HONEY AND GINGER JELLY



Peach, Honey and Ginger Jelly image

I used agar-agar, which is vegan and is made of seaweed, but you can also use 1 tablespoon of gelatin (Please follow the instructions on the package). For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 teaspoons agar-agar, powder
3 -4 tablespoons honey
1 teaspoon ginger juice, and squeeze (grate ginger (about 2 inches long)
1 cup peach slices
1/4 cup blueberries

Steps:

  • Place 500 ml of water and agar-agar in a sauce pan and bring to boil.
  • Whisk for 2 minutes to dissolve agar-agar. If you use agar-agar flakes rather than a powder form, you might need to simmer longer (10 - 15 minutes) to dissolve it. Turn off the heat.
  • Add honey and ginger juice and whisk to dissolve them. Let it cool for a few minutes.
  • In the meantime, peel and slice peaches. Wash blueberries and dry them.
  • Pour the liquid into individual cups.
  • Add peach slices and blueberries to each cup.
  • When the jelly is cool enough, place the cups in the refrigerator until fully set, for a couple of hours or longer.
  • Place additional fruits on top, infuse love and serve!

Nutrition Facts : Calories 80.4, Fat 0.1, Sodium 3.2, Carbohydrate 21.5, Fiber 1.1, Sugar 20.2, Protein 0.5

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