Our kitchen is full of ripe peaches and blueberries, and what better way to dispose of those nasty critters, than to eat them… in pastries and jam!!!
I started off by canning up some peaches and blueberries and thought I’d throw in some crystallized ginger for a little punch.
PEACH – BLUEBERRY – GINGER JAM
2lbs Peaches – peeled and sliced (for me, this turned out to be 12 large peaches
1 cup sugar (I used organic sugar, but I bet honey or maple syrup would be nice here too)
1 cup crystallized ginger – chopped
2 Tbsp Lemon Juice (fresh is best)
2 tsp. Nutmeg, freshly grated
1 Tbsp Cinnamon powder
–Cover and put in the refrigerator for at least 8 hours or overnight
–Remove from fridge and heat until the liquid thickens a bit. I used my candy thermometer and got it to 215 F degrees. (If you are at a lower elevation you may want to bring it up to 225 degrees. I’m at 3000 feet.)
- 1+ pounds peaches, pitted and sliced (this was 7 large peaches for me)
- 2 pints blueberries
- 1/2 cup brown sugar
- 1 cup crystallized ginger, chopped
- 2 Tbsp lemon juice
- 3 tablespoons cornstarch
–Move the oven rack to the bottom third of the oven and preheat the oven to 400F degrees F.
–Mix all ingredients in a large bowl.
–Divide the pie filling into two pie shells. You can make your own or use store bought.
–Put the pies on a baking sheet (I beat one egg and brushed it on the edge of the pie shell to glaze it a bit) and bake about 50 minutes. Cover the pie with aluminum foil if needed to prevent the crust edges from burning.
–Cool and serve it up. Vanilla ice cream goes best with this, but we didn’t have any. So, I whipped some cream with maple syrup and vanilla extract and topped it up. I have to say, I think this was the best pie I’ve ever made! SOOOO delicious!