CARDAMOM PEACH JAM

4 pounds fresh peaches

3 cups sugar

1 teaspoon salt

1 tablespoon lemon juice

Zest of 1 lemon

10 whole cardamom pods, crushed 1 teaspoon pink Himalayan salt

Bring a large pot of water to a boil. In the meantime, prepare a cold bath by filling a large bowl with water and ice cubes. Set the bowl aside. When the water comes to a boil, add the peaches and cook them 1 minute. Using a slotted spoon, transfer the peaches to the ice bath. When cool enough to handle, peel the skin off the peaches using your hands or a paring knife. Discard the skin.

Using a paring knife, cut the peaches in half and remove the pit. Quarter the peaches and then cut them into 1/4-inch cubes.

Heat a large pot over medium-high heat. Add the peaches, sugar, salt, lemon juice, lemon zest, crushed cardamom and Himalayan salt to a pot and stir well. Cook 30 minutes, stirring often. If foam forms on the top of the pot, skim off the foam. I like to add a tablespoon of butter to reduce foaming. Remove from heat and set aside.

For canning: Sterilize the jars and lids by submerging them in a boilingwater canner with enough water to cover. Bring the water to a simmer (180 degrees). Let simmer at least 10 minutes, and keep them in the simmering water until ready for use. When ready, remove and set them on a countertop on a clean, dry cloth. Fill the jars with the jam, wipe the rims, then cap and seal the jars. Place jars in the canner rack. Lower the rack into simmering water. (Water level must cover jars by 1 to 2 inches.) Bring the water to a rolling boil. Boil for 20 minutes, maintaining a rolling boil for the entire processing period. Turn off the heat and remove canner lid. Let canner cool 5 minutes. Remove the jars from the water and set upright on a dry towel to cool. Once cool, wipe down the bottles, label and date, and store in a cool, dry, dark space. Makes 3 cups.

Per tablespoon: 65 calories (percent of calories from fat, 0), trace protein, 16 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 89 milligrams sodium.

CONTRIBUTED BY ASHA GOMEZ Cardamom Peach Jam.