Peach Jam

PREP

1. Wash the fully ripe peaches. Remove the stems, peels, bruises, and pits. Finely chop the peaches with a food processor or knife. Measure out 4 cups of the chopped peaches.

COOK

1. In a large saucepan or Dutch oven over medium-high heat, bring the peaches, sugar, lemon juice, and cinnamon and ginger (if using) to a boil, stirring until the sugar dissolves. Stir in the liquid pectin. Bring the mixture to a rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly. Remove the pot from the heat; skim off any foam.

FILL

1. Ladle the hot jam into hot sterilized jars, leaving ¼-inch of headspace at the top of each jar.
2. Wipe the rims clean with a damp cloth, then secure the lids and bands so that the bands are fingertip-tight.

PROCESS

1. Process the half-pint jars in a water bath for 10 minutes. Carefully remove the jars to a towel on the counter.
2. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.