Ginger Peach Jam
about 3 1/4 lbs, fully ripe peaches
crystallized ginger (candied)
fruit pectin, dry
Peel and pit peaches; finely chop or grind.
Measure 4½ cups into 6- to 8-quart saucepot; add ginger.
Measure sugar and set aside.
Mix fruit pectin into fruit in saucepot.
Place over high heat and stir until mixture comes to a full boil.
Immediately add all sugar and stir.
Bring to a full rolling boil and boil 1 minute, stirring constantly.
Remove from heat and skim off foam with metal spoon.
Ladle quickly into hot jars, filling within ⅛ inch of tops.
Wipe jar rims and threads. Cover with two-piece lids.
Screw bands tightly.
Invert jars for 5 minutes, then turn upright. After 1 hour, check seals. * *Or follow water bath method recommended by US DA. Makes about 8 (1 cup) jars