Peach Ginger Jam

Wash, peel and pit your peaches. Puree to a slightly chunky consistency. You will have about 10 cups.

Mix all ingredients in a glass bowl and let stand for 1 hour.

Transfer to a LARGE stainless or enamel pot.

Bring to a rolling boil, turn heat to medium-high and continue boiling. Stir nearly constantly. (You may want to wear a mitt and long sleeves or a damp towel over your forearm, as boiling jam spits a lot.)

Skim off and discard any foam.

After about 25 minutes of boiling, the jam will have cooked down to gel-point. (It will be slightly thick. You can test it by dipping a small amount out with a spoon and letting it cool in the fridge to see if it is near jam consistency.)

Ladle into clean, hot jars leaving about 1/4 inch of head space.

Clean rims and tighten warmed lids and rings onto the jars.

Process with your preferred method (inversion, or hot water bath, or steam for 10 minutes).