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
ÂĽ cup raw cane sugar
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.
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
