Recipe Archives->Preserving->Ginger Peach Jam

Ginger Peach Jam
Yield: 8 Servings

4 1/2 c prepared fruit (about 3 1/4 lbs fully ripe peaches)
1/4 c finely chopped crystallized ginger
6 c sugar
1 box SURE-JELL fruit pectin

Peel and pit peaches; finely chop or grind.  Measure 4 1/2 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. B ring 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 1/8 inch of tops. Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tig hly.  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

Printable version: ginger-peach-jam.txt.