Preparation:
Peel and pit peaches; finely chop or grind. Measure 4 1/2 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 1/8 inch of tops.
Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. 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 |
