Peach-Ginger jam!

My good friend Hilary found the most amazing recipe for Peach -Ginger jam! She brought me a jar and I have been hooked ever since! So much so, that I had to make my own -- and A LOT of it! We are doing a boutique in October and thought it would be fun to sell it there as well! So all in all, I ended up making about 30 half pint jars! A bunch for our family and then the rest to sell at the boutique and give as gifts! It is the best jam ever!!!

Ingredients

· 4 1/2 cups fresh peaches - peeled, pitted and chopped

· c Q quarter cup of finely chopped crystallized ginger

· 1 (1.75 ounce) package powdered fruit pectin

· 6 4 cups white sugar

· 1/2 teaspoon butter

Directions

1. Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.

2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.