Ginger peach jam

Yield: 8 servings

Measure Ingredient
4½ cup Prepared fruit (about 3 1/4 lbs fully ripe peaches)
¼ cup Finely chopped crystallized ginger
6 cups Sugar
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

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