Vanilla and almond extracts are good with peaches, also cinnamon, nutmeg, mace. I'd be careful with spices. Not that you can't use them, but less is more. Some flavors can turn bitter or stronger with processing. You might consider using whole spices in a bag and then removing. Ground spices do tend to discolor. Keeping them evenly distributed is a challenge. I wouldn't worry so much about the ginger because it's light but darker spices are an issue with something like peach. Another option with or without the spices is to use some measure of light brown sugar instead of all white. It will darken the preserve a bit but it goes beautifully with spices and definitely enriches the flavor. Carol

I made a peach-pineapple-ginger last summer. I still have a jar left. The ginger taste is stronger now than it was a year ago. It's still subtle, but now it is more noticiable. If that makes any sense. I had made a note on my recipe to double the ginger next time I made it - since the taste originally so subtle. But now I know not to do that - and to just give the preserves about 6 months before eating.

Generally I don't recommend substitutions. The "powers that be" don't approve of them as it is easy to get yourself into trouble with them. ;) But in this case, I think you are ok because as you said the pineapple and extra sugar (binds up water) should compensate. JMO. One problem I have discovered with pineapple is that it tends to break down over time so you may find some separation. Dave

It's a busy time of year. Here's a recipe for shrimp that might provide some inspiration. I don't see any reason why it wouldn't work equally well for chicken or pork: Marmalade Shrimp Makes 2 main-dish servings Sauce: Ingredients �2 cloves garlic, pressed �1/3 cup orange marmalade �3 tablespoons soy sauce �1 tablespoon dark sesame oil �1 teaspoon rice vinegar �2 tablespoons sherry or cooking wine �1/2 teaspoon cornstarch Shrimp: �3 tablespoons peanut or vegetable oil (divided) �1 pound shrimp, peeled and deveined �4 green onions, sliced on the diagonal into 1/2-inch lengths �1 1/2-inch knob ginger, peeled and julienned �6 dried red chiles or 1/2 teaspoon crushed red pepper flakes (or to taste) �Hot cooked rice Instructions To make sauce: Mix together all the sauce ingredients (an empty jam jar works great for shaking this up). Taste, adjust seasoning and set aside. To make shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon oil and stir-fry the shrimp just until they are almost, but not entirely, opaque. Remove the shrimp from the skillet and set aside. Add the remaining 2 tablespoons oil to the skillet and add the green onions, ginger and chiles. Stir-fry for a few minutes, until the aromatics are just beginning to color. Take the sauce, give it another shake to combine and add to the pan. Increase the heat to high and cook, stirring occasionally, until the sauce thickens. Add the shrimp back to the pan, cooking an additional minute while stirring to coat. Serve with hot rice. From Deena Prichep Here's an all-purpose glaze useful for many jams: All-purpose Savory Jam Glaze Makes enough for 4 pounds of meat Erin Meeker suggests the following meat/jam combinations: Pork -- fig, peach, plum, cherry, blueberry or blackberry; salmon -- peach, cherry, blackberry or blueberry; chicken -- peach, cherry, blackberry, blueberry or raspberry. Note that because of the sugar in the jam, the glaze may burn if applied on meats too early or cooked at higher temperatures. Ingredients �2 teaspoons butter �1 shallot, diced �1 teaspoon salt �1/2 cup jam �1/4 cup red wine �1 1/2 tablespoons balsamic vinegar �1 tablespoon stone-ground mustard Instructions Melt the butter in a saucepan over medium heat. Saut� the shallot until translucent, then whisk in the salt, jam, wine, vinegar and mustard. Simmer until thickened to a glaze and brush on meat before roasting; for a deeper glaze, repeat application a second time during cooking. Erin Meeker Also add it to salad dressing or stir it into mustard for a very simple baste. Carol