Grand Champion Peach Jam

By á-174942

Ingredients

• 8 cups chopped peeled pitted peaches slightly mashed (abt 11 large peaches)
• 4 tablespoons freshly-squeezed lemon juice
• 1 1/2 packages powdered fruit pectin - (1.75 oz ea) (abt 6 tbspns)
• 7 cups sugar
• 1 tablespoon finely-chopped crystallized ginger
• 1/4 teaspoon freshly-grated ginger root (optional)
• 1/2 teaspoon freshly-ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground allspice
• Grated zest of 1/2 lemon

Details

Servings 6

Preparation

Step 1

To prepare jars: Sterilize jars, rings and lids according to manufacturer's 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 manufacturer's 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.