Tuesday, July 8, 2008

Cranberry Peach Jam

12 oz fresh or frozen cranberries, thawed (about 3 cups)
2 cups coarsely chopped fresh peaches
6 cups sugar
3/4 cup peach nectar (on the mexican section- made by Goya)
1 t. grated fresh ginger, optional
2 (3-oz) pouches liquid pectin
1/4 c lemon juice

Process cranberries to 1/8 inch -> put in large bowl. Process peaches to 1/4 inch. Add peaches, sugar, & nectar to cranberries. Add gingerroot, stir 2 mins. Let stand 10 mins. Combine pectin & lemon juice in small bowl;Sstir into fruit mixture; mix well. Spoon into 7 labeled 1c freezer containers leaving 1/2 in headroom. Cover with tight fitting lids & let stand 24 hrs on counter to set. Keeps in fridge up to 3 weeks or freezer up to 6 months.

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