Grand Champion Peach Jam

I wait to make this jam until midseason when freestone peaches are available. Unlike the earlier-peaking clingstone peach, the pit of the freestone peach slides right out when you halve the fruit, and the entire jam-making process is much easier -- and quicker. I've learned that a paring knife works best for peeling. Chop the fruit roughly the size of a pair of dice.

Type: Fruit

Recipe Ingredients

8 cups	1168g / 41oz	Chopped peeled pitted peaches - slightly mashed
		= (abt 11 large peaches)
4 tablespoons	60ml	Freshly-squeezed lemon juice
1 1/2		Powdered fruit pectin - (1.75 oz ea)
		= (abt 6 tbspns)
7 cups	1386g / 48oz	Sugar
1 tablespoon	15ml	Finely-chopped crystallized ginger
1/4 teaspoon	1.3ml	Freshly-grated ginger root - (optional)
1/2 teaspoon	2.5ml	Freshly-ground nutmeg
1/2 teaspoon	2.5ml	Ground cinnamon
1		Ground cloves
1		Ground allspice
		Grated zest of 1/2 lemon

Recipe Instructions

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.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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