Nothing says ‘Fall is here’ to loved ones like breaking open a jar of old-fashioned homemade jams or preserves. This recipe for Peach Jam is so easy to make and will last up to a month in the refrigerator.
- Boil 8 medium-large peaches for about one minute, then immediately rinse with cold water for easy peeling. After removing the pits, pulse peaches in food processor until coarse.
- In a metal saucepan, add peaches, 3 cups sugar, 2 Tbsp chopped ginger, 1 Tbsp lemon juice and 1/4 tsp himalayan salt.
- Simmer on medium heat while stirring occasionally. Sauce will thicken in about 30 minutes.
- Spoon into glass jars and cool. Leave in refrigerator overnight. Serve it up the next morning for breakfast!