ginger peach jam

another batch of jam, this time with greenmarket peaches and candied ginger (not sorry). i peeled my peaches because they were extra fuzzy, but it's optional, and if skin doesn't bother you, leave it on. if you do want to peel them, cut an X in the bottom of the peach--it doesn't need to be too deep, just enough to break the skin--and then send them for a dunk in a pot of boiling water for about 15 seconds. once out of the water, using the X as a starting point, the skins will slide right off--a process that, for whatever reason, i find unusually pleasing.i did more or less the same thing as i did here, tossing my chopped fruit (four large peaches) with the juice of half a lemon and 1/3 a cup of sugar, and then stirring in about two tablespoons of very, very finely chopped candied ginger towards the end of the boiling process. you could also use grated fresh ginger for what i imagine would be a slightly sharper flavor profile. i gave this batch a slight mashing with a fork while it cooked but i left some chunks of fruit, so it would have, uh, textural diversity or something. this makes enough for one 12 ounce jar of jam; scale up as much as you like. the jar to the left in the picture was the aforementioned pectin reject, which i demolished this morning with greek yogurt.

and, since this isn't a real recipe, here's a picture of some rainbow carrots waiting to be julienned and turned into a salad (shock me shock me).happy jamming!