Instructions: To prepare jars: Sterilize jars, rings and lids according to manufacturers directions.

To make jam: In large saucepan over medium heat, bring peaches and lemon juice to a boil. Add pectin. Return mixture to a boil. Stirring constantly, slowly add sugar. Stir in crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest. Continue to boil, stirring constantly, for 1 minute. Remove from heat. Skim foam from top of jam.

To seal jam: Carefully pour jam into sterilized jars, leaving 1/4-inch space between jam and neck of jar. Wipe rims of jar. Cover with flat lids. Screw bands on, being careful not to tighten bands too tightly. Seal jars according to manufacturers directions.

To store: Unopened jars of jam will keep for about 1 year. It is not necessary to refrigerate jam until jars have been opened.

This recipe yields 6 pints.

Comments: I wait to make this jam until midseason when freestone peaches are available. Unlike the earlier-peaking clingstone peach, the pit of the freestone peach slides right out when you halve the fruit, and the entire jam-making process is much easier - and quicker. Ive learned that a paring knife works best for peeling. Chop the fruit roughly the size of a pair of dice.

Yield: 6 pints

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