Ginger Peach Jam

4 1/2 c Prepared fruit (about 3 1/4

-lbs fully ripe peaches) 1/4 c Finely chopped crystallized

-ginger 6 c Sugar

1 Box SURE-JELL fruit pectin

Peel and pit peaches; fin ely chop or grind. Measure 4 1/2 cups into 6- to 8-quart saucepot; add ginger.

Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. B ring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with

metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tig hly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.* *Or follow water bath method recommended by US DA. Makes about 8 (1 cup) jars