White Peach Jam with Fresh Ginger and Cointreau
For years I’ve tried to grow  peach trees in our orchard.  Every year I would buy a tree or two, always the cold  hardiest species. Most would last a year, if I was lucky one would live for two years then die the next  winter and I would start the project all over.  Finally, I gave up and nowadays I buy peaches from our local farmers market.  One of our vendors the Tonnemakers sells white peaches.  This year I bought a flat. This would be enough to make a batch of jam and then have peaches to eat all week.  The jam came out so good that I made two batches and had no leftovers.  It will be worth it January.

White Peach Jam
4 cup chopped peaches
5 cups sugar
Juice from one lemon
1 box pectin
Several large pieces of peeled ginger
2 TBS Cointreau
1 tsp butter
Mix peaches, pectin and butter.  Cook over medium high heat until boiling.  Add sugar all at once.  Bring back to a boil, then boil for 4 minutes.  Remove ginger pieces.   Pour into small canning jars and hot water process for 5 minutes.