Peach jam is my absolute, absolute favorite. But I always imagined making jam meant slaving over a stove with bushels of fruit and boiling canning jars. Nope! This is easier than making dinner on a crazy Wednesday night. In fact, I think it’s gonna be a PB&J night.
And ginger has so many health benefits it’s hard for me not to throw it in every boiling pot. This root is anti-inflammatory, it helps with colds (preparing for the fall season already), and it’s even said to be an aphrodisiac. And if that’s not convincing enough, ginger has the property of bringing out all the best flavors – peach jam has never tasted so amazing!
- 6 large peaches
- 1 cup sugar (add more sugar if you want things a bit sweeter)
- 2 tbsp chopped ginger
- 1 tbsp lemon juice
- 1/4 tsp salt
Place the peaches in a large pot of boiling water for 1 minute; then rinse in cold water and peel. Remove the pits and cut into wedges. Transfer to a food processor and pulse until coarsely chopped.
In a medium saucepan, combine the peaches, sugar, ginger, lemon and salt. Let simmer over medium heat, stirring occasionally until thickened, about 30 minutes. Remove from heat, ladle into jars and let cool. Store in the refrigerator up to 1 month. Makes about 4 cups.18