Peach & Ginger Jam

I had some left over peaches in the fridge and decided to try a peach jam. After some reading and googling I settled on a ginger-spiced variety. Many recipes called for placing the whole peaches in a pot of boiling water for a few minutes, then removing and allowing to cool to easily slide the peel off. I opted to keep the peel on for my recipe, and I don’t regret it at all! This jam should last for about a month in the fridge, not that I expect it to last that long, otherwise, if making a large batch, you can immerse in a hot water bath for 30 minutes to safely preserve.



Makes: 2 x 250ml Bottles          Prep Time: 10 minutes          Ready In: 3 hours


  • 6 peaches
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 tbsp lemon juice
  • 1 tsp freshly grated ginger, or 1/2 tsp ginger
  • 1/8 tsp nutmeg


  1. Combine ingredients in a large sauce pan and let sit at room temperature for 2 hours
  2. Then, bring to a boil, reduce heat and simmer 20-30 minutes
  3. Remove from heat, let cool slightly and puree

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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