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.
Remove from heat and cool. Remove all of the pits, scraping off any remaining fruit.
ENJOY!
*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.
ChefAlina.com