Prep the peaches: peel, dice, and smile at the juice that’s about to become jam. It’s worth it.
Combine peaches, pepper, sugar, lemon juice, ginger (if using), salt, and chili flakes in a heavy-bottomed pot.
Cook on medium heat, stirring often. The mixture will bubble and thunk around the pan like a little fruit party.
Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, until thickened. Stir occasionally and mash a few peaches for texture.
Test the set: scoop a small spoon on a cold plate. If it wrinkles, you’re good. If not, cook a bit longer.
Remove from heat, let cool a few minutes, then transfer to clean jars. Seal and refrigerate.
