Preparation time: 10 minutes
Cooking time: 5 minutes
 

1. Sterilize the jars in boiling water, then dry them upside down on a clean towel without wiping them.
2. Wash, peel and pit the peaches; cut into small pieces and crush lightly.
3. Peel the ginger and cut into fine julienne.
4. Put the fruit and ginger into a large heavy pot, sprinkle the sugar on top and let macerate until the sugar has completely dissolved.
5. Bring the mixture to a boil. Add the spice and lemon juice and cook over high heat for about 5 minutes, stirring constantly with a wooden spoon. At the end of the cooking, skim the surface, then put the jam into the hot jars.
6. Seal the jars, turn over and let cool.