Ingredients
2 lb. fresh peaches
2 tbsp. lemon juice
1 1/2 c. granulated sugar
1 tsp. lemon zest
2 tsp. grated fresh ginger (optional)
Preparation
Step 1Bring a large pot of water to a boil and fill a large bowl halfway with cold water and ice.Step 2Score a shallow “x” onto the bottom of each peach. When water is boiling, add peaches and let poach for 45 seconds. Remove peaches and immediately shock them in ice bath. When they are cool enough to handle (this should only take a minute) remove peaches from ice bath and peel off skin. Remove pits and roughly chop peaches.Step 3Place peaches into a large heavy bottomed pot and toss with lemon juice. Cook over medium heat, stirring occasionally and using your spoon to crush some of the fruit, until peaches are soft and releasing juices, 13 to 15 minutes. Add sugar, lemon zest, and ginger if using, and stir to combine.Step 4Increase heat to medium-high and bring mixture to a boil. Boil, stirring frequently, for 5 minutes.Step 5 Reduce heat to medium-low and cook, stirring occasionally, until jam is thick, 30 minutes-1 hour depending on peaches.Step 6Remove from heat, transfer to jars, and let cool completely before serving.
Though the ginger is optional, we highly recommend. Especially if you’ve got super sweet peaches, the ginger brings a little kick that can really balance the flavors. Have a surplus of summer fruits? Lucky you! We’ve got you covered with recipes for strawberry jam, blueberry jam, and even tomato jam. Make them now, enjoy them later. 😘 Made it? Let us know how it went in the comment section below!
