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.