Ingredients
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2 1/2 lbs ripe peaches
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3/4 cup sugar
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1 (1-inch) piece fresh ginger, peeled and grated
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1 tbsp butter
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2 tbsp lemon juice
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1 tsp vanilla extract
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2 (16 oz) wide-mouthed mason jars
Steps
1
Peel, pit, and roughly chop the peaches (around 6 cups). To a medium heavy-duty pot, add the peaches, sugar, and ginger, and stir well to combine. Heat mixture to a gentle boil on medium until sugar dissolves, stirring frequently.
2
Add the butter and reduce mixture to a simmer. Cook 35–45 min., until fruit is easily crushed with a spoon, stirring occasionally. The jam should coat the back of a spoon. Remove from heat. Stir in the lemon juice, vanilla, and a pinch of salt.
3
Let cool slightly, then ladle into jars. Cool completely, then seal and refrigerate for 2 hours, until set. Jam will keep, refrigerated, for up to 3 weeks.
Tips
Try swapping out the peaches for other fruits, like strawberries, raspberries, or plums or even a combo of fruits for a new jam variation.
Comments
This recipe makes (2) 16 oz. jars of jam.