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
Yum!
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!
Notes From a Country Girl Living in the City 
This peach jam sounds delicious. I notice there is no pectin in the recipe???? I will have to wait until I get back to MI to make peach anything. The peaches we can get here in AZ are truly “stone fruits” as they are rock hard and inedible.
A comment regarding “Why BLow Lunch”. Congratulations on being a published author:)
I read this with great interest. As a teacher (retired now but still a teacher) I was amazed at what my students were being given as “proper nutrition” in the cafeteria every day. I am planning on becoming involved in the school garden and farm to school programs once I get back home.
The schools need all the help they can get. There is so much legislation and political influence involved that it will take a lot of support to see positive change. There are versions of the school nutrition legislation in both the house and the senate now waiting for signatures; I hope they don’t make cuts to the bills.
I think I will have to try peach jam now. You are making my mouth water 🙂
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I haven’t made many jams without any pectin. Does this set fairly firm?
Also, you didn’t indicate to remove the cinnamon sticks, but I’m assuming that I should, right? 😉 Leave the ginger in, though?
It is a soft jam, but not runny if that makes sense. I actually leave the cinnamon sticks in the jars, but the cinnamon flavor intensifies with age.
Jams without pectin don’t sually set very thick, if you cook them too long, they turn to taffy. 😦 I left the cinnamon stiks in and let them steep, but I LOVE cinnamon.