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Farm Stand Peach Jam
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
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, nutmeg, cinnamon, cloves, allspice and lemon zest 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.
Yield: 6 pints
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