Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
½ pound (8 ounces) peaches, roughly chopped*
½ dry pint blackberries
1 cup (7 ounces) sugar
1/2 teaspoon kosher salt
1.5 teaspoons lemon juice
1/8 to 1/4 teaspoon ground ginger**
* White peaches, yellow peaches or nectarines will all work!
** If you are a ginger lover, go for the full ¼ teaspoon. Otherwise, the smaller amount will accentuate the fruits without being quite as strong in flavor.
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