Chili Ginger Peach Jam — on plant-based ricotta toast!!
I had a ton of extra peaches from @peaches.la_ that were TOO good to let go to waste, so naturally I made a jam! I used @diasporaco ginger & guntur sannam chillies for a little spice magic, and wowwwww was it delish! I wish peach season could last forever. Ricotta is @kitehillfoods !!
JAM RECIPE
2 lb peaches
1.5 cups sugar
2 tsp ground ginger
1 tsp guntur sannam chili (can also use aleppo pepper)
Juice of 1 lemon
First, peel the peaches. I did this by boiling them for 1 minute, transferring them to an ice bath, and then peeling. Dice up your peaches, and add them to a large pot or dutch oven.
Add the sugar, spices, and lemon juice, and bring to a boil. Mash the peaches to break up the chunks. Reduce the heat to medium/a low boil, and boil for 15-25 minutes until you’ve reached desired consistency (I like to use the spoon test). Let cool, and then spread over sourdough toast with some ricotta and lemon zest!