Serve with Downeast Biscuits for a special breakfast or dinner treat.
(Makes 12 8-oz. jars)
2 Tbsp. powdered apple or crabapple pectin
1/4 cup warm water
5 lbs. fresh peaches, peeled
8 cups sugar
1 Tbsp. lemon juice
1 Tbsp. grated fresh ginger (optional)
Dissolve pectin in warm water and set aside.
Over medium-low heat, cook peaches in a heavy-bottomed pan until fruit is tender, 18-22 minutes.
Add sugar and lemon juice and increase heat to medium-high.
Bring to a boil, stirring often.
When mixture reaches 220 degrees, whisk in pectin slurry and ginger, if using.
Return to 22 and boil 2 minutes.
Remove from heat and can in clean, sterilized jars.
From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.