Peach – Ginger – Jam

Ingredients for 1 servings:

• 1,300 g peach(s)
• 500 g gelling sugar, 2:1
• 1 pack of citric acid (5 g)
• 20 g fresh ginger, possibly up to 40 g

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

a must for all ginger lovers

Blanch the peaches, rinse in cold water, peel and stone them. Finely dice the flesh. Weigh out one kilogram of the fruit and mix with the gelling sugar and citric acid. Let it draw its juice for about one hour, then cover and let it stand. Peel the ginger and grate it finely or press it through a garlic press in small pieces. Stir it into the fruit/sugar mixture. Using a hand blender, puree the mixture until there are still pieces of fruit. Bring to a boil, stirring constantly (it tends to stick), and simmer for at least three minutes. To test for setting, place a little jam on a plate. If the jam doesn’t set, simmer a little longer. Then fill into clean twist-off jars, close the lids tightly, and turn upside down for at least five minutes.