ginger-peach jam

Ingredients

• Servings: 8
• 4 1/2 cups fresh peaches - peeled, pitted and chopped
• 1/4 cup finely chopped crystallized ginger
• 1 (1.75 ounce) package powdered fruit pectin
• 6 cups white sugar
• 1/2 teaspoon butter

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• 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 . 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 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.