Grand Champion Peach Jam by glory

[BakerAunt]

Grand Champion Peach Jam
Submitted by glory on August 24, 2002 at 4:55 pm
(Washington Post-Arlington county fair)

8 cups pitted, peeled and chopped peaches, slightly mashed (about 11 large peaches)
4 tbsp. freshly squeezed lemon juice
1 1/2 pkgs. (1.75 oz. each; about 6 TBSP) powdered fruit pectin
7 cups sugar
1 tbsp. finely chopped crystallized ginger
¼ tsp. Freshly grated ginger root (optional)
½ tsp. Nutmeg
½ tsp. Ground cinnamon
pinch of ground cloves
pinch of ground allspice
grated lemon zest from ½ 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 ¼ inch space between jam and the neck of the jar. Wipe the rims of the jar. Cover with the flat lids and screw bands on being careful not to tighten the bands too tightly. Seal the jars according to manufacturer’s directions.
Unopened jars of jam will keep for about a year. It is not necessary to refrigerate the jars until they have been opened.

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