Peach Jam.

The natural sweetness of peaches make this jam a low-sugar-added preserve.
Plan to put up a slew when peaches are in season during the summer.
8-10 cups water
2 1/2 pounds ripe peaches
3 strips {1/2 x 2 inches} orange zest
2/3 cups fresh orange juice
2/3 cup unsweetened white grape juice
2/3 cup firmly packed light brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground ginger
1. In a large, heavy saucepan or Dutch oven over moderately high-heat, bring water to a boil. Add the peaches, 2 or 3 at a time, and boil for 30 seconds. Using a slotted spoon, transfer the peaches to a colander and rinse with cold water; the peels should slide off easily. Peel, pit, and coarsely chop the peaches.
2. In a large, heavy saucepan or Dutch oven, combine the chopped peaches, orange zest and juice, grape juice, brown sugar, lemon juice, and ginger. Over moderate heat, slowly bring the mixture to a boil. Boil, stirring frequently, until the jam thickens, about 30 minutes.
3. Remove the saucepan from the heat and stir to distribute the fruit evenly; skim off and discard any foam that rises to the surface, and remove and discard the orange zest. Spoon the hot jam into 6 widemouthed, warm, sterilized 1/2-pint jars, leaving a 1/4-inch space between the top of the jam and the rim of the jar {see Safe Canning With A Hot-Water Bath Page}. Wipe the rims, cover, label, and date. Store the jars of jam in the refrigerator for up to 2 months.
Makes about 6 half-pint jars
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