Peach Ginger Jam

Chef Jimmy MacMillan, Pastry Virtuosity, Chicago

    • 250g The Perfect Purée Peach Ginger blend, thawed
    • 150g sugar
    • 6g pectin jaune
    • 100g fresh diced peaches
1. Combine pectin and sugar well.
2. In small sauce pot, whisk together sugar pectin mixture and Peach Ginger blend.
3. Bring to boil and remove from heat. Fold in fresh peach pieces.
4. Pour onto sheet pan. Cool. Collect into jar or piping bag.