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| Peach Ginger Jam
3 pounds of ripe peaches
1/2 cup of lemon juice
7 1/2 cups of sugar
1/2 teaspoon of almond extract
1 bottle of liquid pectin
1 tablespoon of finely chopped crystallized ginger
Peel the peaches, remove the pits, and chop the peaches very fine. Combine the peaches, lemon juice, extract and sugar in a large kettle. Bring it to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from heat. Stir in the liquid pectin all at once. Add the fine chopped crystallized ginger.
Stir and skim off the foam that rises for 5 minutes. Ladle the jam into hot, sterilized glasses. While jam is hot, pour melted paraffin over the jam in a thin layer. When paraffin is set, pour another thin layer over the paraffin and tilt glasses so the paraffin runs up the edges and seals them. Cool. Cover the glasses with lids or paper, label and store in a cool, dry place. Makes about ten 6 ounce glasses.
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Dips & Sauces Cookbooks
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