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.