3 lbs. fresh peaches
2 tbsp. finely chopped crystallized ginger
5 c. sugar
2 (1 3/4 oz. size) pkgs. powdered pectin

1. Peel peaches; remove pits. Chop peaches finely. Measure 4 cups.

2. In large bowl, combine chopped peaches with ginger. Gradually stir in sugar until well combined. Set aside.

3. In small saucepan, combine pectin with 1 cup cold water. Over medium heat, bring to boiling; stirring constantly; boil rapidly for 1 minute.

4. Add pectin to fruit mixture, stirring until well combined. Continue stirring 5 minutes.

5. Ladle into 4 (1-pint) freezer containers; cover. Let stand at room temperature 24 hours to set. Label and freeze until ready to use. Jam may be stored in freezer up to 6 months.