This quick, fresh jam (made without added pectin) gets thicker the longer you cook it. Test it by spooning some out of the pot and then dropping it back in—it should stick to the spoon and fall off slowly in a thick mound.
Makes 6 cups
3½ pounds ripe peaches
3½ cups sugar
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
⅓ cup finely chopped crystallized ginger
1. In a large pot of boiling water, working in batches, blanch the peaches for one minute to loosen their skin. Run the peaches under cold water to cool them down. Peel, halve, and pit the peaches. Then cut into wedges.
2. Transfer the peach wedges to a large non aluminum saucepan. Add the sugar, lemon zest and lemon juice, and bring to a full boil over high heat. Reduce to a simmer and cook, stirring frequently, for 15 minutes. Mash the peaches with a potato masher or a fork.
3. Stir in the crystallized ginger and cook until the jam is thick enough to remain on a spoon once it’s been lifted out of the pot, 10 to 20 minutes.
4. Let cool to room temperature. Store the jam in the refrigerator.
Nutrition per tablespoon: 36 calories, 0g total fat (0g saturated), 0mg cholesterol, 0g dietary fiber, 9g carbohydrate, 0g protein, 0mg sodium.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.