From In Jennie's Kitchen
I purchased a box of peached at the market last week. The were very good but we still had a few left and they were getting riper every day. I decided to try my hand at making a peach jam. The ginger is pretty strong so keep it out if you don't like ginger.
2 1/2 pounds very ripe peaches (about 9), peeled, pitted & chopped
2 pounds sugar
Juice from 1 lemon
1 inch fresh ginger, peeled & diced
1. Place a small dish in the freezer. You will use this dish to test for doneness.
2. In a deep stock pot, place all ingredients.
3. Over high heat, bring the mixture to a rolling boil. Skim the foam from the top with a wide spoon. Once you are finished skimming, reduce the heat to a simmer (the bubbles will constantly pop on the surface). Continue cooking the jam until it reduces by half and it generously coats the back of a wooden spoon.
4. To test for doneness, drizzle a small amount on the plate in the freezer. Tilt the plate sideway and if it holds in place without being too runny then it is ready. The consistency will be thin but it will set up into a gel as it cools.
5. Spoon the jam into clean sterilized jars. Follow canning procedures to seal the jars. Let cool completely before storing and using.