Ginger Spiced Peaches Recipes

SPIKED PEACH JAM WITH GINGER

Steps:

• Place peaches in a glass or plastic container with a lid and immediately mix with lemon juice to prevent browning. Stir in sugar and ginger. Cover and marinate in a cool place, 8 hours to overnight.
• Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Transfer peaches and all accumulated liquid to a large pot. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
• Remove from heat and stir in amaretto liqueur, adding more to taste.
• Ladle peach jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

OLD FASHIONED SPICED PEACHES

Steps:

• Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
• Meanwhile peel and slice your peaches.
• Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.
• Fill sterile jars with the peaches and liquid, leaving 1/2 inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times, see this chart

GEORGIA SPICED PEACHES

Steps:

• Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
• Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
• Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

SPICED GINGER PEACH JAM RECIPE - (4.3/5)

Steps:

• Equipment needed/recommended: Canning kit: includes pot with lid, canning rack, funnel, tongs Canning jars, bands and lids, washed and sanitized (I set them in the water canning pot, while the water is coming to a boil, remove with tongs and set on a baking sheet with a towel Large bowl of ice with water (for blanching the peaches) For the peaches: Wash the fruit and bring a large pot of water to a boil. With a paring knife, cut a small "x" on the bottom of each peach (I also cut an "x" on the top of each peach). When the water is boiling, gently place the peaches in the pot and cook for 2 minutes, max. Using a slotted spoon, remove the peaches into an ice water bath and allow to sit for a few minutes. Using a paring knife (I use my fingers), pull on the skin at an "x" and the peels should come right off. If adding the ginger and spices, prep those and set aside. For the jam: Mash (or use the pulse feature on a food processor) the peeled peaches, to yield 8 cups. Add the prepared fruit into a large pot, and add the sugar. Bring to a gentle boil, and slowly add the pectin. Add the lemon zest, lemon juice, ginger and spices (if using) and vanilla(or vanilla bean seeds). Allow the jam to come to a rolling boil, can take about 10 minutes. TIP: I know when the jam has thickened enough when it coats the back of a spoon. I like to freeze a few spoons, to better test this theory. Once the jam is thick, turn off the heat. Carefully spoon the jam into sterilized jars, leaving about 1/4" head space. Add a lid and band and tighten-- but don't over tighten. I like to water can the filled jars, by placing them into a canning rack, and bring to a boil for about ten minutes. Remove, carefully, with tongs onto a baking sheet with a fresh towel. Listen for the "ping" as each can self-seals. Enjoy this jam with fresh scones or homemade bread. Delicious!

PEACHES IN GINGER SYRUP

Steps:

• Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
• While syrup is simmering, slice peaches and toss with lemon juice.
• Pour hot syrup through a fine sieve onto peaches, then stir.
• Let stand 20 minutes.

GINGER PEACH SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Mix all of the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, powdered ginger, and candied ginger) together in a bowl.
• In a separate small bowl mix together the sour cream, whipping cream, egg and vanilla extract with a fork until combined.
• Cut the cold butter into small pieces - I generally cut the butter stick in quarters and then cut those into little pieces 1/4 inch or smaller.
• Add the butter pieces to the flour mixture and use your fingers or a pastry blender to work the butter pieces into the flour, making sure each piece is coated in flour.
• Add the cream and egg mixture to the flour and butter mixture and stir with a spoon until just combined.
• Add the diced peaches and gently mix with your hands until just combined, trying not to handle the dough too much.
• Place the dough on a floured surface and gently pat into an 8-inch round shape. With a knife, cut the dough into 8 wedges.
• Transfer the wedges to the parchment-lined baking sheet and sprinkle the scones with the Turbinado or granulated sugar.
• Bake for 14 to 18 minutes until golden brown.
• Cool for 10 minutes on a wire rack before eating.

CANNING NECTARINES IN LIGHT SYRUP

Steps:

• Cut each nectarine in half, remove pit, and then cut each quarter into three pieces.
• To keep the fruit from darkening, place the slices in water containing lemon juice, ascorbic acid (3 grams ascorbic acid to 1 gallon of cold water), or vinegar. Drain.
• Add ¼ teaspoon fresh grated ginger, plus 1 tablespoon blueberries to the bottom of each jar.
• Pack nectarine slices into pint jars, leaving ½ an inch of headspace from the top of the jar.
• Boil 4 cups of water and add ¾ cup honey to make light honey syrup.
• Cover the nectarines and spices with boiling light honey syrup, keeping the ½ inch headspace.
• Swipe a butter knife or spatula around the outside of the jars to release air bubbles. Cap the jars.
• Store in the refrigerator for up to two weeks, or process as directed below.
• Be sure to leave at least ¼" headspace. Wipe rims clean and place lids and rings onto jars finger-tight.
• Process jars in a water bath canner for 25 minutes per pint or 30 minutes per quart using a raw pack method.
• After processing, remove jars from canner and allow to cool on a towel for 24 hours. Before storing, check for seal. Store sealed jars in the pantry. Opened or unsealed jars of canned nectarines should be kept in the refrigerator.

HOME CANNED SPICED PEACHES (MY GRANDMA'S RECIPE)

Steps:

• Prepare your water bath canner and clean jars. Start the canner coming to a boil. If it is ready before the fruit you can turn it off. It will come back to a boil very quickly when you are ready.
• Put spices into the jars. 1/2 teaspoon of whole allspice, 1/2 teaspoon of cloves, 2 whole cinnamon sticks per jar.
• Prepare desired sugar syrup by heating water and sugar in a sauce pan until sugar is dissolved. Set it aside. (See notes at bottom of post for different types of syrups.)
• Blanch peaches by dipping in boiling water for 30-60 seconds. Use a large slotted spoon and do 5 peaches at a time. Immediately remove peaches to a sink or bowl with ice water to stop the cooking.
• Slice each peach in half along the natural line of the peach. The skin will slip off easily after it is cut. Remove skin, pit, and any little fragments of pit left in the peach.
• Fill one jar at a time. Each peach half is supposed to be packed pit side down. As you fill a jar, cover the peaches with hot syrup leaving 1/2" head space.
• Load 7 quarts into a boiling water bath canner. Make sure the jars are covered by at least 2" of water.
• Bring the water back to a boil. Process for 30 minutes. If you live above 1,000 feet you need to add more time to adjust for altitude. At 1,001 - 3,000 feet add 5 minutes. At 3,001 - 6,000 feet add 10 minutes. At 6,001 - 8,000 feet add 15 minutes. At 8,001 - 10,000 feet add 20 minutes
• Remove jars of peaches and place on a towel to cool. Allow them to come to room temperature. The lids will seal at this time. Any lids that do not seal need to be processed again or refrigerated and eaten within a week. Sealed jars can be labeled and stored on a shelf out of direct light for up to two years.

SPICED PEACHES

Steps:

• Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
• Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.

SPICED PEACHES

Steps:

• Empty the cans of peaches with their syrup into a saucepan. Add the vinegar, cinnamon, sliced ginger, chilli flakes, salt, peppercorns and cloves. Bring the pan to the boil, and let the contents bubble for a minute or so, then turn off the heat and leave in the pan to keep warm. Serve the peaches with a hot ham, letting people take a peach half each and some of the spiced juice. (Any leftover spiced peaches can, and should, be stored in a jar and then eaten cold with cold ham.)

GINGER-SPICED PEACHES

Steps:

• Drain peaches, reserving juice.
• Combine juice, ginger, and cloves in a large saucepan; bring to a boil.
• Reduce heat, and simmer 10 minutes.
• Add peaches to hot mixture; cook until thoroughly heated.
• Serve warm or chilled.