|Peaches all finely chopped ready to go in the pot|
After measuring the amount of peaches after being chopped (3 1/2 cups), I added 2 cups of water. Without the extra water the preserves will go slimy not jell. To one cup of the water I added 1 heaping 1/3 cup of powdered pectin, approximately 1/2 t cinnamon and 1/4 t ginger. This will give the preserves a hint of spiciness without being overwhelming. I also added about 4 cups of sugar. Don't forget to mix the sugar in well before adding heat.
|Adding sugar to the peaches|
I check the jelly viscosity by using a spoon full of jelly and letting it cool briefly on a plate next to the stove. When the mixture slides off the spoon in a sheet it is ready.
|Getting all bubbly and delicious|