Ginger Peach Jam

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vaughan Estate in McKinney, Texas in 1987.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4½ cup ripe peaches peeled and cubed
 * ¼ cup crystallized ginger finely chopped
 * 6 cups sugar
 * 1 box fruit pectin

Directions

 * 1) Peel and pit peaches then finely chop or grind and pour into sauce pot and add ginger.
 * 2) Measure sugar and set aside.
 * 3) Mix fruit pectin into fruit in sauce pot then place over high heat and stir until mixture comes to a full boil.
 * 4) Immediately add all sugar and stir.
 * 5) Bring to a full rolling boil and boil 1 minute stirring constantly.
 * 6) Remove from heat and skim off foam with metal spoon.
 * 7) Ladle quickly into hot jars then fill to ⅛ inch of tops.
 * 8) Wipe jar rims and threads.
 * 9) Cover with two piece lids.
 * 10) Screw bands tightly.
 * 11) Invert jars for 5 minutes then turn upright.
 * 12) After 1 hour check seals.