Jam Fit For Love

19 Sep

Evan and I recently attended a wedding for some friends of ours. Included in our gift was a jar of this homemade jam. The outdoor event took place at a location we hold close to our hearts, and the whimsy venue, with its resident peacocks and natural setting, was the perfect reflection of the bride and groom. Jess and Devon are a special couple. They are artists, carpenters, loving parents and charming free spirits. In an attempt to capture this beauty I set out to make a wedding jam that was as bright as their personalities.

Peach Ginger Rose Jam

yields 4 cups

  • 3 lbs. peaches
  • 2 cups sugar
  • 1 cup riesling
  • 3 tablespoons fresh ginger, chopped
  • large pinch sea salt
  • zest & juice from1 small lemon
  • 1/2 cup apple pectin
  • rosewater, to taste

Score an X into the blossom end of each peach and place in a boiling water bath for 1 minute, or until the skins loosen.

Plunge peaches in ice water bath until cool enough to handle. Slip the skins off, halve the fruit and remove the pits. Cut the peaches into 1 inch pieces.

In a large, non-reactive stockpot, combine the peaches, wine, sugar, ginger, and lemon juice. Bring to a simmer for ten minutes, then remove from the heat. Once the mixture has cooled, mix well, macerate, cover, and refrigerate over night.

The next day, transfer peaches, with their juice, to a large, non-reactive stockpot. Add the apple pectin; bring to a boil over high heat. Continue to boil over high heat, reducing until the juice until it is syrupy, and thickens and mounds on the spoon. Stir occasionally until the mixture reaches around 220 degrees F on an instant thermometer, about 10 – 15 minutes. Stir in the rosewater to taste. Jam will continue to thicken as it cools.

Ladle into jars and store in the fridge for up to 2 months.

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