Ginger Peach Plum Butter
INGREDIENTS:
4 1/2 c Prepared fruit (about 3 1/4 -ginger
-lbs fully ripe peaches) 6 c Sugar
1/4 c Finely chopped crystallized 1 Box SURE-JELL fruit pectin
4 1/2 c Prepared fruit (about 3 1/4 -ginger
-lbs fully ripe peaches) 6 c Sugar
1/4 c Finely chopped crystallized 1 Box SURE-JELL fruit pectin
Peel and pit peaches; fin ely chop or grind. Measure 4 1/2 cups into 6-
to 8-quart saucepot; add ginger.
Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. B ring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with 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
to 8-quart saucepot; add ginger.
Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. B ring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with 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