Peach Cinnamon Ginger Freezer jam

I'm on a bit of a freezer jam kick! When I think of homemade jam I think of berries - raspberry, blueberry and strawberry. But every once in awhile I crave something different, like this peach freezer jam with cinnamon and ginger.
Chop the peaches quite small but don't completely puree - you can use your food processor for this or a knife.

My kids love this with yogurt for breakfast and with ice cream for dessert!

Ingredients

4 cups well chopped peaches (about 6 large peaches)
1 package freezer pectin
1 tsp cinnamon
1/2 tsp ginger powder
1-1/2 cups sugar

Instructions

In a large bowl, whisk sugar, zest and pectin.

Add pureed peaches and stir for 3 minutes.

Divide among five 1-cup jars.

Let sit for thirty minutes to thicken.

Cover and refrigerate (3 weeks) or freeze (up to a year).

Here are some of my favorite freezer jams you can find on Within the Kitchen:

Strawberry Rhubarb Freezer Jam

Strawberry Vanilla Freezer jam

And my most popular jam recipe:

Raspberry Lime Freezer jam

Adobo-Peach Salsa

Adobo-Peach Salsa

I love the peach and adobo mix of flavours in this salsa - sweet and spicy! 

I usually make this with fresh from the garden red peppers but occasionally use roasted peppers. I prefer the raw, fresh ones as it gives a better bite and fresh taste. I also sometimes add part of a chipotle that comes with the adobo sauce but this time all I had was the sauce. I think the sauce added lots of flavour and just enough heat but I know there are readers out there that love a higher heat level!

Ingredients

2 peaches
4 medium tomatoes
1 red or yellow peppers
1-2 tbsp adobo sauce with or without chipotle
1/2 red onion
1 lime, juiced
salt
pepper
1 bunch of cilantro, chopped (optional)

Instructions

You have two ways of putting this together:

1. Skin the peaches as per below. Chop everything by hand, throw it in a bowl, add the juice and spice and stir it all together.

or

2. Skin the peaches by placing them in boiling water for 30 seconds. Remove the peaches and carefully remove the skin. Cut into sections and throw away the pit. Quarter the tomatoes. Throw the peaches, and tomatoes in a food processor and pulse them until they are the desired size. Place them in a large bowl. Then reuse the processor bowl and do the same thing for the peppers and onions. Throw them into the tomato bowl. Add the rest of the ingredients and combine. Season with salt and pepper.

I find the food processor method easier but it does make for more dish washing. The reason I don't throw everything into the processor at once is that the harder veggies will take longer to chop to the desired size. By that time the tomatoes and peaches will be pulp and not recognizable.

Place in refrigerator for up to 12 hours so flavors can come together. Also, good as soon as it is mixed!

Blueberry Apple peach Muffins

These delicious blueberry apple peach muffins were made with the same basic recipe as this recipe but I added a golden delicious apple and blueberries to go with the peaches. I also added 1/2 teaspoon of almond extract to go with the vanilla and took out the cinnamon. Finally, I didn't use the glaze. Instead I sprinkled some coarse sugar to the tops for a great crunch. Enjoy!