Last year I had to much peaches to eat in a week.
So what to do whith them. Well I was making jam anyway.
So decided on peach jam. It tasted just to flat.so that was no solution.
Tried it whith mint, some what better, but still not the YESS feeling.
than 10 % fruit weight candied ginger . Bingo. absolutely worth a try.

1000 gram peach
1000 gram sugar
100 gram candied ginger grated
50 gram pectin
10 gram ctiric acid

the latter 2 can be substituted whith sure gel or something like that.
and part of the sugar can be replaced with ginger syrup


Jummy

Ad Meijer wrote:

> Last year I had to much peaches to eat in a week.
> So what to do whith them. Well I was making jam anyway.
> So decided on peach jam. It tasted just to flat.so that was no solution.
> Tried it whith mint, some what better, but still not the YESS feeling.
> than 10 % fruit weight candied ginger . Bingo. absolutely worth a try.
>
> 1000 gram peach
> 1000 gram sugar
> 100 gram candied ginger grated
> 50 gram pectin
> 10 gram ctiric acid
>
> the latter 2 can be substituted whith sure gel or something like that.
> and part of the sugar can be replaced with ginger syrup
>
> Jummy

My mum's the one who told me peach & ginger are a classic combination. I
used 1 tablespoon of fresh grated ginger, but that was barely "there." I
thought 2 tablespoons of fresh grated ginger was better. But I got plenty
candied ginger to try also!
Edrena

Ad Meijer wrote:

> Last year I had to much peaches to eat in a week.
> So what to do whith them. Well I was making jam anyway.
> So decided on peach jam. It tasted just to flat.so that was no solution.
> Tried it whith mint, some what better, but still not the YESS feeling.
> than 10 % fruit weight candied ginger . Bingo. absolutely worth a try.
>
> 1000 gram peach
> 1000 gram sugar
> 100 gram candied ginger grated
> 50 gram pectin
> 10 gram ctiric acid
>
> the latter 2 can be substituted whith sure gel or something like that.
> and part of the sugar can be replaced with ginger syrup
>
> Jummy

My mum's the one who told me peach & ginger are a classic combination. I
used 1 tablespoon of fresh grated ginger, but that was barely "there." I
thought 2 tablespoons of fresh grated ginger was better. But I got plenty
candied ginger to try also!
Edrena

The Joneses > wrote:

> Ad Meijer wrote:
>
> > Last year I had to much peaches to eat in a week.
> > So what to do whith them. Well I was making jam anyway.
> > So decided on peach jam. It tasted just to flat.so that was no solution.
> > Tried it whith mint, some what better, but still not the YESS feeling.
> > than 10 % fruit weight candied ginger . Bingo. absolutely worth a try.
> >
> > 1000 gram peach
> > 1000 gram sugar
> > 100 gram candied ginger grated
> > 50 gram pectin
> > 10 gram ctiric acid
> >
> > the latter 2 can be substituted whith sure gel or something like that.
> > and part of the sugar can be replaced with ginger syrup
> >
> > Jummy
>
> My mum's the one who told me peach & ginger are a classic combination. I
> used 1 tablespoon of fresh grated ginger, but that was barely "there." I
> thought 2 tablespoons of fresh grated ginger was better. But I got plenty
> candied ginger to try also!
> Edrena

I've added diced candied ginger to peach scones when I was baking at The
Night Kitchen, with very good results.

Blanche Nonken wrote:

> I've added diced candied ginger to peach scones when I was baking at The
> Night Kitchen, with very good results.

Yup, it works exceedingly well with all the stone fruits.

B/

Brian Mailman > wrote:

> Blanche Nonken wrote:
>
> > I've added diced candied ginger to peach scones when I was baking at The
> > Night Kitchen, with very good results.
>
> Yup, it works exceedingly well with all the stone fruits.

Not so well with cherries, IMO. Better with the almond-like stone
fruits - which not surprisingly do well with almond extract.

Blanche Nonken wrote:
>
> Brian Mailman > wrote:
>
> > Blanche Nonken wrote:
> >
> > > I've added diced candied ginger to peach scones when I was baking at The
> > > Night Kitchen, with very good results.
> >
> > Yup, it works exceedingly well with all the stone fruits.
>
> Not so well with cherries, IMO.

Hmm. What is it you don't like about it with cherries?

> Better with the almond-like stone
> fruits - which not surprisingly do well with almond extract.

Think I'll finish off the apricot puree later as an
apricot-ginger-almond jam. I've got a bag of almonds quietly aging on
the shelf....

Heh. Cherry-almond is a good combo.

B/

Brian Mailman wrote:
>
> Blanche Nonken wrote:
> >
> > Brian Mailman > wrote:
> >
> > > Blanche Nonken wrote:
> > >
> > > > I've added diced candied ginger to peach scones when I was baking at The
> > > > Night Kitchen, with very good results.
> > >
> > > Yup, it works exceedingly well with all the stone fruits.
> >
> > Not so well with cherries, IMO.
>
> Hmm. What is it you don't like about it with cherries?
>
> > Better with the almond-like stone
> > fruits - which not surprisingly do well with almond extract.
>
> Think I'll finish off the apricot puree later as an
> apricot-ginger-almond jam. I've got a bag of almonds quietly aging on
> the shelf....
>
> Heh. Cherry-almond is a good combo.

And y'day I put up 10 half-pints of apricot-ginger-almond, since the
bottle of almond syrup (Torani brand) had its top knocked off some time
ago. I thought the ginger wasn't coming through so I bolstered it with
white pepper.

B/

Brian Mailman > wrote:

> Blanche Nonken wrote:
> >
> > Brian Mailman > wrote:
> >
> > > Blanche Nonken wrote:
> > >
> > > > I've added diced candied ginger to peach scones when I was baking at The
> > > > Night Kitchen, with very good results.
> > >
> > > Yup, it works exceedingly well with all the stone fruits.
> >
> > Not so well with cherries, IMO.
>
> Hmm. What is it you don't like about it with cherries?
>
> > Better with the almond-like stone
> > fruits - which not surprisingly do well with almond extract.
>
> Think I'll finish off the apricot puree later as an
> apricot-ginger-almond jam. I've got a bag of almonds quietly aging on
> the shelf....
>
> Heh. Cherry-almond is a good combo.

I should have been a bit more clear. Cherries and almonds are good - I
don't like cherry stuff with almond flavoring. Could it have been that
it was something in an artificial almond flavoring that I found clashed
with the cherries? Quite possible.
>
> B/

Brian Mailman > wrote:

> Blanche Nonken wrote:
> >
> > Brian Mailman > wrote:
> >
> > > Blanche Nonken wrote:
> > >
> > > > I've added diced candied ginger to peach scones when I was baking at The
> > > > Night Kitchen, with very good results.
> > >
> > > Yup, it works exceedingly well with all the stone fruits.
> >
> > Not so well with cherries, IMO.
>
> Hmm. What is it you don't like about it with cherries?
>
> > Better with the almond-like stone
> > fruits - which not surprisingly do well with almond extract.
>
> Think I'll finish off the apricot puree later as an
> apricot-ginger-almond jam. I've got a bag of almonds quietly aging on
> the shelf....
>
> Heh. Cherry-almond is a good combo.

I should have been a bit more clear. Cherries and almonds are good - I
don't like cherry stuff with almond flavoring. Could it have been that
it was something in an artificial almond flavoring that I found clashed
with the cherries? Quite possible.
>
> B/

In article >, "Ad Meijer"
> wrote:

> Last year I had to much peaches to eat in a week.
> So what to do whith them. Well I was making jam anyway.
> So decided on peach jam. It tasted just to flat.so that was no solution.
> Tried it whith mint, some what better, but still not the YESS feeling.
> than 10 % fruit weight candied ginger . Bingo. absolutely worth a try.
>
> 1000 gram peach
> 1000 gram sugar
> 100 gram candied ginger grated
> 50 gram pectin
> 10 gram ctiric acid
>
> the latter 2 can be substituted whith sure gel or something like that.
> and part of the sugar can be replaced with ginger syrup
>
>
> Jummy

I made some today, Jummy. Great stuff. Didn't follow your recipe
exactly, but did add a couple tablespoons chopped candied ginger and a
couple tablespoons of freshly grated ginger. Thank you for posting
the particulars of what you did.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.