This recipe comes courtesy of Stephenson’s Apple Farm. It’s one of those great jams that if it doesn’t set up, becomes a great sauce for ice cream!
You can also make this with 1/2 the sugar and no pectin for a wonderful, bright sauce for bread pudding
5 cups of crushed peaches (3 lbs. – can cut into chunks and blend in a blender.)
1/4 cup lemon juice
9 cups sugar (4 lbs.)
1 1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp ginger powder
1/2 bottle liquid fruit pectin.
Put everything but liquid pectin into a large kettle. Stir over high heat to a full rolling boil. Boil 1 minute, and remove from heat. Stir in pectin, and skim off any foam that rises to the top. Stir and skim for 5 minutes. (The foam is edible, just doesn’t look nice in the jar.) Ladle into clean mason jars and cover with 1/2″ of paraffin, or seal with mason jar liners and lids. Follow normal canning procedures.