Ginger/White Peach Jam

6 large white peaches
3 slices (quarter-size, a bit thicker) ginger root
3 cardamon pods
2 C sugar
1 t fresh lemon (or to taste)
1/3 C crystallized ginger, cut to a small dice

(adapted from Gourmet Preserves Chez Madeleine, pg 68)

scald peaches and peel them (I eat the peels, myself, as I peel them)
Cut peaches into chunks and whiz briefly with short bursts in the food processor
Put peaches, ginger and cardamom in the jelly pot
Add sugar so as to mix throughly -- no lumps!
Cook VERY SLOWLY to jam stage (test by temperature or sheet test) -- you should end up with 4 cups or less in volume.

Meanwhile, mix fresh lemon juice with diced crystallized ginger, set aside

When jam is jammed, take it off the heat and stir in the ginger/lemon mixture

Process in 10 min hot water bath -- and remember, whatever you will eat soon needn't be processed! Just eat it as fresh as possible!