I procured some organic peaches and pondered what to do with them. Of course they are delicious raw, but I had enough to cook with. I waited until they were beautifully ripe – you always want to eat ripe fruit – so much of what they sell is not at all ripe. I decided on this spicey sweet jam, that is SCD, GAPS and Paleo compliant.
Peaches, nectarines, apricots, plums and cherries are the short lived treats of summer. Also know as drupes, these stone fruits are characterized by the hard pit or stone which develops from the ovary wall of the flower. Here is a recipe for a very simple homemade jam from ripe peaches that is spiced up for an exciting kick!
Simply skin the peaches by placing the fruit into boiling water for 10 to 20 seconds to loosen the skin. Remove with a slotted spoon and the skin peels right off. Or, if you do not want to heat them, just use a paring knife and carefully take off the skin. Be sure to remove all the stones or pits as well.
Date Sweetened Spiced Peach Jam
- 4 – 5 medium peaches peeled and chopped
- 6 large medjool dates softened, pitted and chopped
- One 1/2 inch knob of ginger, peeled and minced
- 1 Tbsp fresh lemon juice
- 1 tsp ground cinnamon (where to buy organic spices)
- 1/4 tsp allspice
- Dash nutmeg
- Medium pot
- Paring knife
- Wooden spoon
- Sieve or strainer
- Mason jar with airlock
1. Clean and then peel the peaches with a paring knife – then chop the peaches and place in the pot
2. Soften the pitted, dates in warm water for ten minutes and then chop
3. Add them to the pot and stir in the lemon juice, minced ginger, cinnamon, nutmeg and allspice
4. Cook the mixture on medium and then at a low simmer to evaporate some of the liquid and condense the flavors
5. Cook until the consistency is that of a jam
6. Remove form the heat, let cool, place in your jar and refrigerate before serving
Prep Time: 10 minutes
Cook Time: approximately 20 minutes
Yield: One pint
If you would like to ferment this jam, add 1/2 tsp starter culture mixed in a little water (where to buy culture starter) and mix it all together – keep on the counter for one to two or even three days at room temperature (this depends on the temperature of your home – a warmer home will allow a quicker ferment. Then transfer to the refrigerator. The jam should keep, refrigerated, for six to eight weeks).
Tip: If you choose to ferment it, taste the ferment after one day to make sure it is not becoming alcoholic. Each day do the same until you feel it is ready. Fruit ferments much more quickly than vegetables.
Tip: Make a double batch if you have enough peaches
Here are some more recipes using peaches: