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Ginger Spiced Peach Jam

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4 cups finely chopped peaches
1/4 cup fresh lemon juice
7-1/2 cups sugar
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2-3 tablespoons finely grated fresh ginger
1 pouch [easyazon-link asin=”B004SQUNR2″ locale=”us”]Certo Fruit Pectin[/easyazon-link]

Add spices, sugar, peaches, lemon juice and ginger to an [easyazon-link asin=”B000FNLT8E” locale=”us”]8 – 10 quart, heavy-bottomed kettle[/easyazon-link].

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Hint ‘O Ginger Peach Jelly

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3-1/2 cups prepared peach juice
1 cup  water
1/4 cup fresh lemon juice
7-1/2 cups sugar
1 – 2 tablespoons freshly grated ginger
2 pouches [easyazon-link asin=”B004SQUNR2″ locale=”us”]Certo Fruit Pectin[/easyazon-link]

Simmer / steep ginger in water for 10 – 15 minutes.

Strain ginger solids, adding the ginger water to the peach juice, lemon juice and sugar in an [easyazon-link asin=”B000FNLT8E” locale=”us”]8 – 10 quart, heavy-bottomed kettle[/easyazon-link].

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Blueberry Jelly

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Blueberry lovers rejoice!

This jelly turned out great with a subtle blueberry flavor that blends well with butter and biscuits.

4 cups prepared blueberry juice
2 pouches [easyazon-link asin=”B004SQUNR2″ locale=”us”]Certo Fruit Pectin[/easyazon-link]
7 1/2 cups sugar
1/8 cup bottled lemon juice

Add juices and sugar to an [easyazon-link asin=”B000FNLT8E” locale=”us”]8 – 10 quart, heavy-bottomed kettle[/easyazon-link].

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

http://www.uga.edu/nchfp/how/can7_jam_jelly.html