I love peaches. Mostly I love them fresh, but grocery store peaches in the winter shipped from who-knows-where are not tasty so I don’t buy them anymore.
I also love jam. So, what could be better than peach jam? Spiced Peach Jam.
I love this jam so much that I had to make another batch after I tried the first. I buy my peaches at the Farmers’ Market. I have a favorite booth for stonefruits and tomatoes. They always have a peck of peach “seconds” for me. I think I paid $3 for a half peck of soft peaches. We always eat a few but I got most of them into the jam:
Spiced Peach Jam
- 3 lbs peaches skinned and cut into 1 inch pieces
- 3 cups sugar
- 6 coins of candied ginger chopped into little bits (almost minced)
- 2 tsp. lemon juice
- 2 cinnamon sticks
Combine all in a large, non-reactive pan and simmer until set. I always use the chilled plate method to test my set.
Sterilize your jars by boiling in a hot water bath.
Ladle hot jam into hot, sterilized jars and process in boiling water bath for ten minutes.
The jam improves with time as the ginger diffuses into it. I like it on PB&J sandwiches, but I love it in homemade yogurt!