Ingredients
- 4 1/2 prepared fruit
- 1 box sure-jell fruit pectin
- 8 quart saucepot
- 6 c sugar
- 1/4 lbs fully ripe peaches
- 1/4 c crystallized ginger (finely chopped)
metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tig hly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals. Or follow water bath method recommended by US DA. Makes about 8 (1 cup) jars
