fresh ginger, grated
fresh lemon juice
1 (1 3/4 ounce) packages
5 1/2 cups
- When selecting fruit, eyeball the quantities; you will want to end up with 4 cups of peeled and processed fruit, so the quantity of whole fruits may vary depending on size. If the fruit isn't perfectly ripe, let sit on counter for a day or two before peeling.
- Peel fruit by dropping whole fruits into boiling water for a minute or two, then plunge fruits into sink or a large bowl filled with ice water. When cool enough to handle, use a small paring knife to score bottom with a small shallow "x" and the skins should slip right off. Halve fruits and remove pits.
- Mash or process fruits to desired consistency and stir in ginger and pectin. Place fruit puree in a 4- to 6-quart pot and bring to a boil over medium-high heat, stirring to prevent burning. Cook for about 2 minutes, then dump in sugar and cook for 1 to 2 minutes. Remove from heat and ladle into sterilized 1/2-pint jars, leaving 1/4-inch headspace. Process in hot water bath canner for 10 minutes or let cool and store in freezer.