Makes
8 8oz jarsIngredients
- 4 cups peeled pitted, and sliced peaches; about 6 medium peaches
- 2 tablespoons fresh lemon juice; about ½ lemon
- 2 tablespoons peeled and grated fresh ginger
- 1 package Sure Jell pectin
- 5½ cups sugar
Instructions
- To peel the peaches, bring a large pot of water to a boil. Add the peaches to the water, one layer at a time. Remove after 1 minute or so to a bowl of ice water. Repeat as needed. Remove the skin with a paring knife, and then pit and slice the peaches.
- In a large pot, combine the peaches, lemon juice, ginger, and pectin and bring to a full boil over medium heat. Add the sugar and bring back to a full rolling boil for 1 minute, stirring constantly. Ladle the jam into hot, sterilized jars and seal. Alternately, store in the refrigerator for up to two weeks.
General Canning Process
To sterilize the jars, place a rack in the bottom of a large pot, add canning jars, and fill with hot water, covering the jars by 2 inches. Bring the water to a boil and boil for at least 10 minutes. Dunk any tools like tongs or a small knife in the water for 30 seconds.
To pack, fill hot sterilized jars leaving ½-inch of space at the top. Use a small, sterilized knife to remove any air bubbles. Wipe the rims with a damp towel, place lid, and screw on ring.
To finish, allow jars to cool completely. As they cool, the lids should make a satisfying popping sound. To check each seal, press the center of the lid. If you can depress the lid, the jar did not seal; refrigerate it and consume contents within 2 weeks.
