I feel a bit like I had already canned stone fruit nearly every way possible by the time this can jam came around. I was at a bit of a loss as to how to make something new and interesting for our monthly challenge. In fact, I must confess that I’m actually looking forward to the seasonal slow down that’s now coming. Not that I’m tired of canning exactly, but I am ready to be turned loose from this urgency to capture as much summer goodness as possible before it takes its final bow.
This particular batch of jam was born from the fact that I had a couple of pounds of peaches that were ripening faster than I could eat them, as well as a handful of plums that were going soft. A generous hunk of ginger was hanging out in the fruit bowl. And thus, a jam was born.
My fruit ratio was approximately 3/4 peaches to 1/4 plums, but you can vary those amounts to accept whatever proportions you have on hand. The ginger was blended with a bit of water and then squeezed through cheesecloth in order to make a potent, gingery brew.
The result is sweet and spicy (not for those who shy away from a strong ginger flavor). I liked it upon initial taste, but I’ve found that my overrun jar in the fridge has mellowed into something I’m really digging.