Rhubarb Peach Jam

• 3 boxes pectin crystals
• 7 cups peaches
• 6 cups rhubarb, cooked in apple juice
• 19 cups granulated sugar
• 2 tsp ginger
• 1 tsp nutmeg

1. Crush fruit and measure into a large, heavy-bottomed soup pot.
2. Set stove element temperature at just above medium heat.
3. Add juice, spices and pectin. Stir after each addition.
4. Bring mixture to a near boil, stirring occasionally to ensure crystals have dissolved and fruit hasn't stuck to the bottom of the pot.
5. Add sugar a few cups at a time, stirring constantly, to ensure sugar dissolves and does not float in large lumps. If lumps form, break them up with a wooden spoon and stir.
6. Bring to a rolling boil, stirring constantly allowing the mixture to boil for one full minute.
7. Skim off foam using a ladle.
8. Using a jam funnel, ladle hot jam into sterilized jars.
9. Wipe rim of glass jar with a damp paper towel before replacing the lid and sealer ring.
10. Wipe down jars and ensure all lids are screwed down tight.
11. Allow jam-filled jars to cool before handling.
12. As jam cools you will hear the pleasing sound of popping lids. This means you have obtained a good seal. If the lid does not pop, simply put the jar in the fridge. It will keep for months.

This makes a triple batch of jam for the tearoom - so it makes a lot. You may want to use this single batch ingredient list:

• 1 box pectin crystals
• 2-1/3 cups peaches
• 2 cups rhubarb, cooked in apple juice
• 6-1/3 cups granulated sugar
• 2/3 tsp ginger
• 1/3 tsp nutmeg