Yield: 8 servings
|4½ cup||Prepared fruit (about 3 1/4 lbs fully ripe peaches)|
|¼ cup||Finely chopped crystallized ginger|
|1 \N||Box SURE-JELL fruit pectin|
Peel and pit peaches; fin ely 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. 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 ⅛ 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