Makes 12 half pint jars, plus a little more, so fill another jar to keep in the fridge
Ingredients:
12 cups peeled, pitted and chopped peaches
1/4 cup minced candied ginger
1 Tablespoon microplaned fresh ginger
2 large vanilla beans or more if small or skinny
2 1/2 cups sugar or more to taste
1/3 cup no/low sugar needed pectin
Instructions:
Set up your space for canning. I put out towels and paper towels for cleaning and drying the lids and tops of the jars. Sterilize the jars and lids and put a spoon in the freezer. Put the peaches and any juice in a large pot (at least 5 quarts) Slice open the vanilla beans, strip out the seeds and add the seeds and pods to the pot along with the ginger. Bring to a boil then simmer and stir for about 10 minutes until the peaches are soft. Remove the pods.
Whisk the pectin into a cup of sugar. Add the sugar and pectin and bring the preserves back to a boil. Taste it for sweetness and add more sugar as needed. Dip your frozen spoon into the preserves. Run your finger through it, if the path stays clear the preserves are done.
Fill each jar to the first thread so that there is 1/4 - 1/2 inch head room. Clean and dry the rim, place a dry top on and secure with a ring. Process (boil) the jars for 10 minutes then remove them and let them sit undisturbed until completely cool, 12 hours minimum. Test to make sure they are properly sealed and you are good to go.
- Recipe courtesy of Amy Sherman from her blog Cooking with Amy .