6 large peaches
3 cups sugar
2 Tbsp. chopped ginger
1 Tbsp. lemon juice
1/4 tsp. salt
Place peaches in a large post of boiling water for 1 minute; rinse in cold water and peel. Remove pits and cut into wedges (about 6 cups). Transfer to the bowl of a food processor and pulse until coarsely chopped. In a medium stainless steel saucepan, combine peaches, 2 cups sugar, 2 Tbsp. chopped ginger, 1 Tbsp. lemon juice and 1/4 tsp. salt. Simmer over medium heat, stirring occasionally, until thickened, about 30 minutes. Ladle into Mason jars and cool. Refrigerate overnight. Store in refrigerator for up to 1 month.
