Grand Champion Peach Jam

Recipe by mary winecoff
READY IN: 40mins
YIELD: 6 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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