I never before thought to use peaches to make jam and I can’t imagine why… This is absolutely delicious and very easy to make!
PEACH GINGER JAM
2 quarts crushed, peeled and petted peaches
1/2 C. water
1 TB. ground ginger
6 C. sugar
Conbine the crushed peaches and water in a large pot. Cook on low for about 10 minutes and keep working on crushing the peaches with a potato masher. Add the sugar and ginger and stir until dissolved. Bring slowly to a boil. Cook rapidly to gelling point…. about 15 minutes. As mixture thickens, stir to prevent sticking. Remove from heat.
Skim foam if needed. Ladle into hot jars leaving 1/4″ headspace. Adjust 2-piece caps. Process 15 minutes in a boiling-water bath. Yield about 8 half pints.