8 c peaches, pitted, peeled, chopped, slightly mashed
4 T lemon juice, freshly squeezed
6 T powdered fruit pectin
7 c sugar
1 T crystallized ginger, finely chopped
1/4 t gingerroot, freshly grated
1/2 t nutmeg, freshly ground
1/2 t ground cinnamon
1/4 t ground cloves
1/4 t ground allspice
1/2 lemon, zest of
2 T amber rum
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. Makes 6 pints.