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Ingredients

4 ½ cups fresh peaches - peeled, pitted and chopped ¼ cup finely chopped crystallized ginger 1 (1.75 ounce) package powdered fruit pectin 6 cups white sugar ½ teaspoon butter

Nutrition Info

76.3 calories carbohydrate: 19.6 g cholesterol: 0.1 mg fat: : - fiber: : - protein: : - saturatedFat: : - servingSize: - sodium: 0.8 mg sugar: 19.4 g transFat: : - unsaturatedFat: : -

Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter, cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

8 cups

This peach jam has a bit of a bite from the ginger, a nice combination.