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Ingredients
- 4 1/2 c. ripe peaches peeled, cubed
- 1/4 c. crystallized ginger finely minced
- 6 c. sugar
- 1 box Sure-Jell fruit pectin
Directions
- Peel and pit peaches; finely chop or possibly grind. Pour into 6- to 8-qt sauce pot; add in ginger. Measure sugar and set aside. Mix fruit pectin into fruit in sauce pot. Place over high heat and stir till mix comes to a full boil. Immediately add in all sugar and stir. Bring to a full rolling boil and boil 1 minute, stirring constantly.
- Remove from heat and skim off foam with metal spoon. Ladle quickly into warm jars, fill to 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert jars for 5 min, then turn upright.
- After 1 hour, check seals. Or possibly follow water bath method recommended by USDA.
- This recipe yields about 8 half-pint jars.
- Yield: 8 half-pints
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