Since I hope to be entering this into next year's fair, I had to use a "tested recipe" - this is the one I picked: http://nchfp.uga.edu/how/can_07/ginger_peach_jam.html
Toffee is still helping:
First, dump all the canning lids and bands into the sink.
Stick the recipe to the stove hood with a magnet:
Start prepping peaches! First, an X cut in the top and bottom.
Boiling water bath for a minute, then ice water bath, then rest on the counter. Cut into chunks. Chop with the immersion blender.
Add lemon juice and 7 cups (!!) sugar:
Dice up the crystallized ginger, stir it all up and start boiling!
In the meantime, sterilize your jars and lay out canning tools.
Once you've got them in the jars, process in the water bath.
This was made more complicated by my big pot that I usually use for the water bath blowing a hole in the bottom in the middle of the process!
All done! All but one had sealed already, plus a couple of extra in the fridge that didn't get processed.
It's quite tasty - not overpowering ginger; I might add a bit more the next time.