Peachy Keen

I'm kind of a spazz when it comes to visiting the farmer's market. I usually go with a few things in mind, like a recipe I want to try or a certain seller I want to see, but then I get there and get distracted like a toddler and start touching and smelling everything and get dizzy and forget what I originally wanted. I guess it's not really a bad thing, unless you end up coming home with almost 10 pounds of peaches and 3 gourmet pickles. Yeah. That was the bounty E and I came home with this week. We couldn't carry anything else.

So, what does one do with that many peaches? Even the farmer guys wanted to know. One asked if I was making a pie. Yeah dude, I'm making a 10 pound peach pie! Going for the record! Which, by the way, is apparently held by someone in South Carolina, while the World's Largest Peach Cobbler was made in Georgia. No surprises there. But no, no pies here, and no cobblers, either. I decided to can most of them and use the rest to make jam. Last year I made Caramel Spiced Jam with my peaches, which was part of pretty much everyone in the family's Christmas gifts, but I wanted to try something different. This new jam came out so stupid delicious, I don't think I'm giving it to anyone. Make your own.

Ginger Peach Jam
Ingredients:
6 cups peeled, chopped peaches (about 9-10 peaches, depending on size)
3 cups sugar
2 inch piece of ginger, peeled and sliced into large chunks
2 cinnamon sticks
1/2 tsp. nutmeg

Equiptment:
4-6 8 oz. jars with lids
large, heavy bottomed pot
Pressure Canner, or another large pot
Potato masher, immersion blender, or food processor

Preparation:
Add all ingredients to a large pot and stir over medium high heat. Bring to a rolling boil. Cook, stirring occasionally, for 15 minutes. Mash peaches using a potato masher or immersion blender (Don't have one? You can use a food processor. Just remove jam from the heat and use a slotted spoon to transfer peach chunks to the food processor. Pulse a few times and return to the pot.). Continue cooking and stirring for 5 more minutes until jam thickens*. Remove ginger and cinnamon sticks. Pour immediately into hot, sterilized jars.

Wipe the rims of jars with a clean towel and twist lids on tightly. Place jars in the second pot or your canner. Pour in hot water to cover jars by an inch or two. Boil for 5 minutes, remove jars and let sit at room temperature. Listen for the little pling sound as each lid pops. If any of the lids didn't seal, just put them in the fridge and eat before the month is up!

*Testing jam: If you've never made jam, you'll want to test it before pouring it into jars. Just pop a plate into the freezer before you start. Once it looks thick, place a teaspoon of jam on the plate and freeze for 2 minutes. If the jam has thickened and doesn't run down the plate, you're good to go. If it is runny, cook for 3 more minutes and then test again.

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