METHOD:
1. Combine peaches, lemon juice, crystallized ginger, fresh ginger, cardamom, cinnamon and salt in a 6- or 8-quart saucepan.
2. Gradually stir in pectin.
3. Bring mixture to a full boil that can’t be stirred down, and stir constantly over high heat.
4. Add sugar, stirring to dissolve.
5. Return mixture to a full boil. Boil hard for 3 minutes, stirring constantly.
6. Remove from heat. Skim foam if necessary.
7. Ladle hot jam into jars.
Yields 4 half pints, Serves 32 (2 Tbsp.) |
NUTRITION FACTS:
Per serving: calories 104, trace fat, trace protein, carbohydrate 26g, dietary fiber 1g |
