MANGO PEACH JAM
Growing up my mother always made the best peach ginger jam, at the end of the summer when peaches were in season. This recipe is a tribute to that memory with the added benefit of turmeric.
- 2 pounds ripe peaches
- 3 large ripe mangoes
- ¼ cup raw coconut sugar
- ¼ cup raw honey
- 1 inch piece fresh ginger
- 1 inch piece fresh turmeric
- Pinch sea salt
Peel peaches and mangos and cut them into chunks, save the pits to add to the pot during cooking.
Grate the ginger and turmeric with a Microplane*
Add peaches, mangos, pits, ginger, and turmeric to a medium, heavy-bottomed saucepan. Bring to a boil over med-high heat, using a wooden spoon or masher to crush fruit to desired consistency (I like mine a bit chunky).
Reduce heat to medium. Add honey and coconut sugar. Bring fruit back to a boil, stirring frequently.
Reduce heat and continue to simmer, stirring occasionally for about an hour or until the fruit reduces and reaches your desired consistency.
Remove from heat and cool. Remove all of the pits, scraping off any remaining fruit.
*pro tip – peel fresh ginger and turmeric when you buy them, cut into 1 inch chunks and freeze. It will keep forever and it grates better from frozen than it does fresh, giving you beautiful fine ginger or turmeric “snow” that mixes into recipes perfectly.
This jam will keep for about a month in the refrigerator if you don't eat it all in the first week.