4 cups chopped peaches
1 box fruit pectin
2 tablespoons fresh lemon juice
5 1/2 cups sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
Clean jelly jars thoroughly. Place two-part lids in boiling water
until ready to fill.
Select 3 pounds fresh peaches (not under ripe or over ripe). Loosen
peels by dipping peaches in boiling water for 30 to 60 seconds. Pit
and peel peaches and finely chop. Measure sugar, ginger and
cinnamon, set aside.
Stir fruit pectin and fruit together in a saucepan. Bring mixture to
boil using high heat, stirring constantly. Quickly add sugar. Bring
to boil, stirring constantly. Boil for 1 minute. Remove from heat.
Immediately fill jars, leaving 1/8 inch head room at the top of the
jar. Wipe jar rims and threads. Quickly cover with lid and band.
Using USDA guidelines for our elevation, place jars in a boiling
water bath for 5 minutes. Remove and let stand for 24 hours. Remove
bands and store in a cool place for up to 1 year.