12 oz. ripe peaches, peeled, pitted and cut in chunks
2/3 c. granulated sugar
1 tbsp. finely chopped crystallized ginger

Coarsely mash peaches. Cook peaches, sugar and depending on juiciness of fruit, 1 to 2 tablespoons water in a 2 quart saucepan over medium heat 3 to 4 minutes, stirring constantly until mixture comes to a boil. Reduce heat to medium low. Gently boil uncovered 7 to 9 minutes, stirring often to prevent scorching, until glossy and thickened. Remove from heat; stir in ginger. Ladle into a hot clean jar. Cover. Cool. Refrigerate. Makes 1 cups.