Best Ginger Spiced Peaches Recipes

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OLD FASHIONED SPICED PEACHES



Old Fashioned Spiced Peaches image

Old Fashioned Spiced Peaches is a vintage preserve recipe poised for a comeback. These easy Southern pickled peaches were always on our Thanksgiving table.

Provided by Sue Moran

Categories     Side Dish

Number Of Ingredients 6

3 lbs about 7 large peaches
4 cups sugar
1 1/2 cups cider vinegar (5% strength)
2/3 cup water
2 cinnamon sticks
2 tsp whole cloves

Steps:

  • Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
  • Meanwhile peel and slice your peaches.
  • Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.
  • Fill sterile jars with the peaches and liquid, leaving 1/2 inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times, see this chart

SPICED PEARS



Spiced Pears image

I try to serve a fruit dish with every breakfast to get some extra vitamins in our diet. Not only are these pears quick and easy to prepare, they're delicious!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1 can (16 ounces) pear halves
1/3 cup packed brown sugar
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon

Steps:

  • Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.

Nutrition Facts : Calories 156 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 0 protein.

FRESH SPICED PEACH JAM



Fresh Spiced Peach Jam image

Perfect for canning! This spiced peach spread is very rich to the taste. Use it on biscuits, bread, or French toast. It's truly a taste of fall! Store in a cool, dark area.

Provided by MISSKD2

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 13h10m

Yield 60

Number Of Ingredients 6

6 cups peeled and chopped fresh peaches
3 cups white sugar
3 tablespoons lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice

Steps:

  • Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
  • Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
  • Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
  • Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

Nutrition Facts : Calories 42.5 calories, Carbohydrate 10.9 g, Fiber 0.1 g, Sodium 0.5 mg, Sugar 10.8 g

SPIKED PEACH JAM WITH GINGER



Spiked Peach Jam with Ginger image

This is a great jam for peaches that are not picture-perfect but nice and ripe. The riper they are, the more juice they will release when marinating. Combined with ginger and amaretto liqueur, the peach jam tastes divine.

Provided by sanne

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT8h55m

Yield 40

Number Of Ingredients 6

4 ½ cups finely chopped, peeled peaches
4 tablespoons lemon juice
3 cups white sugar
1 teaspoon ground ginger
1 (1.75 ounce) package light pectin (such as Sure-Jell®)
⅓ cup amaretto liqueur, or more to taste

Steps:

  • Place peaches in a glass or plastic container with a lid and immediately mix with lemon juice to prevent browning. Stir in sugar and ginger. Cover and marinate in a cool place, 8 hours to overnight.
  • Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Transfer peaches and all accumulated liquid to a large pot. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
  • Remove from heat and stir in amaretto liqueur, adding more to taste.
  • Ladle peach jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 17 g, Sodium 13 mg, Sugar 16.8 g

PICKLED PEACHES



Pickled Peaches image

Provided by Damaris Phillips

Categories     side-dish

Time P14DT15m

Yield 1 quart

Number Of Ingredients 6

1 1/4 cups rice wine vinegar
1/4 cup plus 1 tablespoon honey
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
1-inch chunk ginger, peeled and coarsely chopped
1 1/2 pounds peaches, pitted and quartered

Steps:

  • In a saucepan over medium heat, combine the vinegar, honey, sugar and pumpkin pie spice. Heat until the sugar dissolves, 2 to 3 minutes. You do not want this to get too hot or it will cook the peaches.
  • Put the ginger in the bottom of a 1-quart mason jar, then fill with the peaches. Pour the liquid over the peaches. Seal with a lid and place in the refrigerator. They will be ready to eat in 1 to 2 weeks and will last in the refrigerator for up to 1 month.

SPICED PEACHES



Spiced Peaches image

This is a super summer dessert because peaches are plentiful. The sweet chilled fruit topped with sour cream and brown sugar is so refreshing. When fresh peaches aren't available, use canned peach halves with tasty result.-Norma Erne, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup sugar
1/2 cup water
1/4 cup vinegar
8 to 10 whole cloves
1 cinnamon stick
6 fresh peaches, peeled and halved
1/2 cup sour cream
2 tablespoons brown sugar

Steps:

  • In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.

Nutrition Facts :

GINGER-SPICED PEACHES



Ginger-Spiced Peaches image

This is a very easy way to serve peaches. You can serve it plain or with ice cream, cake, yogurt, or anything you like. You can cut back on the cloves if you like, or replace it with 1-2 cinnamon sticks. Source: Southern Living, January 1986.

Provided by JenSmith

Categories     Sauces

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

2 (16 ounce) cans sliced peaches, undrained
1 teaspoon ground ginger
10 whole cloves (OR 1-2 cinnamon sticks)

Steps:

  • Drain peaches, reserving juice.
  • Combine juice, ginger, and cloves in a large saucepan; bring to a boil.
  • Reduce heat, and simmer 10 minutes.
  • Add peaches to hot mixture; cook until thoroughly heated.
  • Serve warm or chilled.

Nutrition Facts : Calories 45, Fat 0.3, Sodium 0.1, Carbohydrate 11, Fiber 1.7, Sugar 9.5, Protein 1.1

GINGER-PEACH JAM



Ginger-Peach Jam image

This peach jam has a bit of a bite from the ginger, a nice combination.

Provided by ClaudiaR

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 64

Number Of Ingredients 5

4 ½ cups fresh peaches - peeled, pitted and chopped
¼ cup finely chopped crystallized ginger
1 (1.75 ounce) package powdered fruit pectin
6 cups white sugar
½ teaspoon butter

Steps:

  • Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Cholesterol 0.1 mg, Sodium 0.8 mg, Sugar 19.4 g

SPICED PEACHES



Spiced Peaches image

For me, this is an absolute Christmas/holiday must and, as with so many good things in my life, comes to me from my sister-in-arms, Hettie Potter. I've used bottled peaches, I've used tinned peaches and it honestly doesn't matter which, but I'm afraid you have to resist the healthier peaches tinned in fruit juice rather than syrup. If you can find only slices, not halves, so be it. This is a beautiful condiment to eat with roast ham, hot or cold, and I love it with cheese, too. It makes the kitchen feel like a proper Christmas/holiday kitchen - and it's a very easy present to whip up for people, too, beautiful in old-fashioned glass jars.

Provided by Nigella Lawson : Food Network

Categories     condiment

Time 10m

Yield about 8 servings with a joint of ham

Number Of Ingredients 8

Two 14-ounce cans peach halves in syrup
1 tablespoon rice vinegar or white wine vinegar
2 short sticks cinnamon
1 1/2-inch piece ginger, peeled and sliced thinly into rounds
1/2 teaspoon crushed dried chili flakes
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/4 teaspoon whole black peppercorns
3 whole cloves

Steps:

  • Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
  • Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.

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