Peach Jam with Ginger & Cinnamon (Small-Batch)
A softly set, small-batch peach jam warmed with fresh ginger and cinnamon. Made with just four peaches and a modest amount of raw cane sugar, it keeps the flavor of ripe peaches at the center.
SERVES
About 2 cups
PREP
15 minutes
COOK
25–35 minutes
Ingredients
4 large ripe peaches, peeled, pitted, and chopped
¼ cup raw cane sugar
1 teaspoon freshly grated ginger
½ teaspoon ground cinnamon
1 tablespoon fresh lemon juice
Instructions
Add the chopped peaches, raw cane sugar, grated ginger, cinnamon, and lemon juice to a medium saucepan.
Stir everything together and allow the peaches to rest for about 10 minutes. This gives the sugar time to draw out some of their juices.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Reduce the heat to medium-low and cook uncovered for 25–35 minutes, stirring frequently to prevent sticking.
As the peaches soften, mash them with a potato masher or the back of a spoon. Leave a few small pieces for a more rustic texture, or mash thoroughly for a smoother jam.
Continue cooking until the jam has thickened and a spoon drawn across the bottom of the pan briefly leaves a visible path. Remember that it will continue to thicken as it cools.
Remove from the heat and carefully transfer the jam to clean jars. Allow it to cool before covering and refrigerating.
Storage
Store the jam in a covered jar in the refrigerator and use within approximately two weeks. It may also be frozen in a freezer-safe container, leaving space for expansion.
This is a refrigerator or freezer jam. It has not been developed as a tested recipe for shelf-stable water-bath canning.
Serving Suggestions
Spread over toast, biscuits, or warm sourdough
Spoon over oatmeal, porridge, or homemade yogurt
Layer onto a sourdough cracker with goat cheese
Serve alongside pancakes or French toast
Swirl into chia pudding or rice pudding
Add a spoonful to a seasonal cheese board
A case of peaches from Stillman’s Farm seemed like a perfectly reasonable idea at the time. LOL.
This small batch began with just four large peaches, a little raw cane sugar, fresh ginger, and cinnamon. The result is a soft, spoonable jam that tastes first and foremost like peaches, with gentle warmth from the spices.
It is an easy way to preserve a few ripe peaches without committing to a full day of canning—or finding room in an already very full freezer.
A Small Batch of Late Summer
Ayurvedic Perspective
Cooked peaches offer sweetness, softness, and moisture, making this jam especially comforting as late summer begins its transition toward the cooler, drier qualities of fall. Cooking the fruit makes it gentler and easier to digest than a cold preserve eaten directly from the refrigerator.
Fresh ginger and cinnamon bring warmth, circulation, and digestive support to the naturally juicy fruit. Their pungency helps balance some of the heaviness of the peaches and sugar while giving the jam a cozy, grounding quality.
Explore the Ingredients
Each ingredient in this recipe offers its own unique qualities and actions in the body. In Ayurveda, food is more than nourishment — it is medicine. Click below to learn how these ingredients support balance, digestion, and overall well-being.
Cinnamon
Black Pepper
Collards
Peaches
Lemon
