Put your seasonal bounty to delicious use with this easy jam recipe. Grated ginger and a splash of lemon juice add balance and depth, and because the jam keeps in the fridge for a few weeks, you’ll be able to use it to your heart’s content on toast, sandwiches, cheese boards and more.
Ingredients
- 2 ½ lbs. ripe peaches
- ¾ cup sugar
- 1 (1-inch) piece fresh ginger, peeled and grated
- 1 Tbsp. unsalted butter
- 2 Tbsp. lemon juice
- 1 tsp. vanilla extract
Steps
- Peel, pit and roughly chop peaches (around 6 cups). To a medium heavy-duty pot, add peaches, sugar and ginger. Stir well to combine. Heat mixture to a gentle boil over medium and cook until sugar dissolves, stirring frequently.
- Add butter and reduce heat to a simmer. Cook until fruit is easily crushed with a spoon, stirring occasionally, 35–45 minutes (the jam should coat the back of a spoon). Remove from heat. Stir in lemon juice, vanilla and a pinch of salt.
- Let cool slightly, then ladle into 2 (16-oz.) wide mouth Mason jars. Cool completely, then seal and refrigerate 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 about 4 cups of jam, enough to fill 2 (16-oz.) Mason jars.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- Fresh Magazine May June 2026
- peach jam
- homemade jam