Recipe - Ginger Peach Jam

4 One half cup Prepared fruit (about 3 1/4
lbs fully ripe peaches)
One fourth cup Finely chopped crystallized
ginger
6 cup Sugar
1 Box SUREJELL fruit pectin

Peel and pit peaches; fin ely chop or grind. Measure 4 One half cups into 6 to
8quart 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 twopiece 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini