By pairing the natural, juicy sweetness of frozen sliced peaches with the fiery warm bite of finely diced crystallized ginger, this quick-fix recipe delivers massive flavor with zero fuss. Tossed with a bit of sugar, sea salt, and bright lemon juice, this small-batch jam comes together effortlessly without hours spent over a hot stove. Whether slathered over warm scones or drizzled over pound cake, this sweet-and-spicy jam proves that the best things really do come in small jars.
After the holidays, one thing is for certain. I am totally addicted to crystallized ginger. I mean, really y’all, it’s turning into a thing. I’ve already purchased and gone through two big bags of the stuff, making these Crystallized Gingerbread Chocolate Chip Cookies and these Lemon Ginger Crinkle Cookies, and that’s not even including the new jar of ground ginger I had to purchase to make this heavenly Gingerbread Bundt Cake. I can just hear my mom’s voice in my head right now screaming, “No, stop it with the damn ginger.” Yes, you heard that right, my mom absolutely detests ginger. Why is that so odd? Well, because you would think a girl named Ginger would actually like ginger, right? Nope. Apparently not. Oh, and if my mom were really talking or screaming to me, she would never use the word “damn,” so I think it’s fairly safe to say that the ginger conversation is, at this point, only taking place between me, myself, and I.
Now that we’ve come to the conclusion that I talk to myself, have an over-fondness for all things ginger, and have a mom who totally hates the stuff, I’d like to share this Small-Batch Ginger & Peach Jam with y’all. Five ingredients never tasted so darn good. Seriously. Never, ever, ever have I dug a spoon into a bowl of jam and ate the whole friggin’ spoonful all at once and then gone back for yet another spoonful. This stuff pretty much has my name written all over it. You wanna know the best thing about it? It’s a small-batch recipe, which yields just the right amount of jammy sweetness. That means that you can make this jam and keep it in the fridge for up to two weeks to enjoy on your morning toast, biscuits, English muffins, or bagels, without any canning or preserving. Or, if you’re like me, you can use it to make a Ginger & Peach Jam Cake. Get ready to see that recipe on Thursday, when the ginger addiction continues in full force.
Ingredients:
- 4 Cups Frozen Sliced Peaches
- 1/4 Cup Granulated Sugar
- 1/4 Cup Crystallized Ginger, Finely Chopped
- 1/4 Teaspoon Sea Salt
- Juice of 1 Lemon
Directions:
- Place all of the ingredients in a medium-size non-reactive metal pot over medium heat.
- Cook for 30 minutes, stirring often.
Suggestions:
- There is no need to dice the frozen sliced peaches any smaller because they will break down quite a bit during the 30-minute cooking time.
- I used a 3-quart stainless steel pot when making this recipe. It is important to use a non-reactive metal pot when using an acid like lemon juice.
- Make sure to keep an eye on the jam so that it does not burn. You will need to stir the ginger and peach mixture at least every 5 minutes.
Improvements:
- After you pull the jam off the heat, stir in 1 teaspoon of vanilla extract.
- I like to freeze jam in plastic freezer-safe jars for later use.
- Zest the lemon and add the zest to the jam.
- Serve this jam with these Easy, Flaky Breakfast Biscuits.
Ingredients:
- 4 Cups Frozen Sliced Peaches
- 1/4 Cup Granulated Sugar
- 1/4 Cup Crystallized Ginger, Finely Chopped
- 1/4 Teaspoon Sea Salt
- Juice of 1 Lemon
Directions:
- Place all of the ingredients in a medium-size non-reactive metal pot over medium heat.
- Cook for 30 minutes, stirring often.
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