Categories: Desserts, Jams 
      Yield: 8 servings 
  
  4 1/2 c  Prepared fruit (about 3 1/4 
           -lbs fully ripe peaches) 
    1/4 c  Finely chopped crystallized 
           -ginger 
      6 c  Sugar 
      1    Box SURE-JELL fruit pectin 
  
  Peel and pit peaches; fin ely chop or grind.  Measure 4 1/2 cups into 6- to 
  8-quart saucepot; add ginger. 
   
  Measure sugar and set aside.  Mix fruit pectin into fruit in saucepot. 
  Place over high heat and stir until mixture comes to a full boil. 
  Immediately add all sugar and stir.  B ring to a full rolling boil and boil 
  1 minute, stirring constantly.  Remove from heat and skim off foam with 
  metal spoon.  Ladle  quickly into hot jars, filling within 1/8 inch of 
  tops. Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands 
  tig hly.  Invert jars for 5 minutes, then turn upright.  After 1 hour, 
  check seals.* 
   
  *Or follow water bath method recommended by US DA. 
   
  Makes about 8 (1 cup) jars