Farm Stand Peach Jam

Yield: 6 pints

Ingredients

• 8 cups pitted peeled, chopped, slightly mashed peaches
• 4 tablespoons fresh lemon juice
• 6 tablespoons powdered fruit pectin
• 7 cups granulated sugar
• 1 tablespoon finely chopped crystallized ginger
• 1/4 teaspoon freshly grated gingerroot
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• Zest of 1/2 lemon

Instructions

1. Sterilize the jars, rings and lids according to manufacturer's directions.
2. In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
3. Add the pectin and return the mixture to a boil.
4. Stirring constantly, slowly add the sugar.
5. Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
6. Remove from the heat and skim any foam from the top of the jam.
7. Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
8. Cover with the lids and screw the bands on.
9. Seal the jars according to manufacturer's directions.