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Homemade Small-Batch Peach Ginger Jam

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This quick and easy small-batch peach ginger jam comes together in just 20 minutes with simple ingredients. Perfect for using up ripe peaches, it’s a deliciously spicy-sweet treat for toast, yogurt, or glazing meats.

Ingredients

Scale
  • 1 pound peaches (about 3 medium), ripe but firm
  • ¾ cup granulated sugar
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch of salt (optional)

Instructions

  1. Prep the peaches: Bring a small pot of water to a boil and prepare a bowl of ice water. Score a small ‘X’ on the bottom of each peach. Drop peaches into boiling water for 30-60 seconds until skin peels back, then transfer to ice water. Peel, halve, pit, and chop into ½-inch chunks (about 2 cups).
  2. Grate the ginger: Peel a small knob of fresh ginger using a spoon, then grate with a microplane or fine grater until you have 1 tablespoon.
  3. Combine ingredients: In a small saucepan (2-3 quart), combine chopped peaches, sugar, grated ginger, lemon juice, and optional salt. Stir well.
  4. Cook the jam: Bring mixture to a full rolling boil over medium-high heat, stirring frequently. Reduce heat to medium-low to maintain a steady simmer. Cook for 15-20 minutes, stirring often, until jam thickens and deepens in color.
  5. Test for doneness: Use the plate test—place a small plate in the freezer for a few minutes, drop a spoonful of jam on it, and let sit for 30 seconds. If it wrinkles when pushed with a finger, it’s done. Alternatively, coat the back of a spoon with jam; run a finger through it—if the line stays clean, it’s ready.
  6. Cool and jar: Remove pot from heat and let cool for 5 minutes. Ladle hot jam into a clean 1-pint jar (or two 8-ounce jars). Let cool completely to room temperature before sealing and refrigerating.

Notes

This is a refrigerator jam, not processed for shelf stability. Store in an airtight jar in the fridge for up to 3-4 weeks, or freeze for up to 6 months. For a spiced version, add ½ teaspoon cinnamon and ¼ teaspoon cardamom. For a low-sugar version, reduce sugar to ½ cup (jam will be softer and last about 2 weeks). If jam doesn’t set, re-cook with an extra tablespoon of lemon juice for 5-10 minutes.

Nutrition

Keywords: peach ginger jam, small batch jam, easy jam recipe, homemade jam, refrigerator jam, no pectin jam, summer fruit jam

Find it online: https://spoonette.com/homemade-small-batch-peach-ginger-jam-easy-20-min-recipe/