6 c. sugar
4 1/2 c. peeled, chopped or ground peaches
1/4 c. finely slivered candied ginger
1 (1 3/4 oz.) pkg. powdered fruit pectin

Measure sugar and set aside. Measure peaches into a large saucepot; add ginger. Add fruit pectin to fruit; mix well. Place over high heat and stir constantly until mixture comes to a hard boil; at once stir in sugar. Bring to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle quickly into sterilized jars. Cover at once with 1/8 inch layer of hot paraffin. Yield: about 10 1/2 pints.