Peach jam with ginger and rose water
We don't want to go without peaches all year round. That's why we cook them with our 2:1 gelling sugar to make a delicious jam! Make your own jam without added sugar The peach jam gets a mild spiciness from the ginger and the rose water rounds it off perfectly. It tastes delicious on a base of cream cheese on bread. In the recipe we mixed white-fleshed mountain peaches and regular yellow peaches.
Instructions
1. For the jam, first wash the peaches well, remove the pits, and cut them into small cubes.
2. In a pot, combine the peaches with lemon juice and gelling sugar, then let it sit covered for about an hour. The peaches should have released plenty of juice by now.
3. Place the fruit along with the released juice into a pot and bring to a boil. Let it cook for about 5 minutes before adding the ginger and rose water.
4. Let it simmer for another 10 minutes. Use an immersion blender to blend it to your desired creaminess or simply mash the jam with a potato masher. We like our peach jam with a few chunks.
5. Pour the hot jam into sterilized jars, seal them, and turn them upside down. This way, the peach jam with ginger and rose water will stay fresh the longest.