Peach Jam

By KitchenGnome

Ingredients

• 8 cups pitted peeled, chopped, slightly mashed peaches, about 11 peaches
• 4 tablespoons fresh lemon juice
• 1 box Sure Jel
• 7 cups sugar
• 1 tablespoon finely chopped crystallized ginger
• 1 ⁄4 teaspoon freshly grated gingerroot
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 ⁄2 lemon, zest of lemon
• 1 Tablespoon butter

Preparation

Step 1

Sterilize the jars, rings and lids according to manufacturer's directions.

In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.

Add the pectin and return the mixture to a boil.

Stirring constantly, slowly add the sugar.

Stir in the crystallized ginger, fresh ginger, cinnamon, vanilla and lemon zest, butter and continue to boil, stirring constantly for 1 minute.

Remove from the heat and skim any foam from the top of the jam.

Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.

Cover with the lids and screw the bands on.

Seal the jars according to manufacturer's directions.