Peach-Ginger Jam

Summer kind of got away from us... but the markets are overflowing with peaches. Delicious, juicy peaches. I love sharpness of ginger with the sweetness of peaches. If I were to make this again, I would probably double the ginger, but I eat crystallized ginger like candy, so use ginger to taste.

School's about to start, maybe putting peach jam on our morning toast in November or February when school starts to seem like it's never going to end will bring a little bit of summer back into our lives.

Peach-Ginger Jam (makes 5 half-pint jars):

6 c peeled, chopped peaches (about 3 lbs)

1/4 c lemon juice

1 1/4 c sugar (or more, or less depending on how sweet your peaches are...)

1 T grated fresh ginger

6t calcium water

4 1/2t Pomona's Pectin

1 T crystallized ginger, chopped

Notes:

(1) The crystallized ginger is added after the jam begins to set.

(2) Our peaches didn't break down much as they cooked, so we mashed them a bit in the pot.

Skoolz Out Strawberry-Rhubarb Jam

Our first Jam Session! In honor of the end of the school year and the beginning of summer vacation.

Skoolz Out Strawberry-Rhubarb

2 lbs strawberries, chopped
1-10 oz package frozen rhubarb (the fresh has disappeared from Chaya's farmer's market)
1 c sugar

4 t Pomona's Pectin

4 t calcium water

zest and juice of one lemon

Note: This jam looked pretty runny after we had processed it, but by the following morning it had set up quite nicely.

Welcome to Our Jam Sessions

After taking a jam-making class at Brooklyn Kitchens we decided to put our new-learned skills to the test. Follow our experiments as we try out new and creative fruit preserves.