Instructions: Peel and pit peaches; finely chop or grind. Pour into 6- to 8-quart sauce pot; add ginger. Measure sugar and set aside. Mix fruit pectin into fruit in sauce pot. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. Bring 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, fill to 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright.

After 1 hour, check seals. Or follow water bath method recommended by USDA.

This recipe yields about 8 half-pint jars.

Yield: 8 half-pints

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