Ingredients
- 4 1/2 prepared fruit
- 1 box sure-jell fruit pectin
- 7,600 ml saucepot
- 1,200 gr sugar
- 120 gr fully ripe peaches
- 60 gr crystallized ginger (finely chopped)
metal spoon. Ladle quickly into hot jars, filling within 0 cm 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
