8 cups of peaches (approx 11 large peaches)
4 tbsp fresh lemon juice
6 tbsp PECTIN
7 cups of sugar
1 tsp of crystallised ginger
¼ tsp freshly grated ginger root
½ tsp freshly ground nutmeg
½ tsp ground cinnamon
¼ ground cloves
¼ ground allspice
½ zest lemon
For a quick peeling method, dip your whole peaches in a large pot of boiling water, take off the peel and then chop the fruit to dice size.
In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
Add the pectin and return the mixture to a boil.
Stirring constantly, slowly add the sugar.
Stir in the crystallised ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice, and lemon zest and continue to boil, stirring constantly for 1 minute.
Remove from the heat and quickly skim any foam from the top of the jam.
Pour the still boiling jam into glass jars sterilised in the oven at 120°C for 5 minutes.
Close them, turn them upside down to create the vacuum, and let them cool until the next day or at least 12 hours.