Scald the peaches, rinse in cold water, peel and stone them. Dice the pulp.
Weigh out one kilogram of this and mix it with the preserving sugar and citric acid. Let the juice steep for about an hour, cover and let stand.
Peel the ginger, grate it finely or press it piece by piece through a garlic press. Stir into the fruit / sugar mixture. Puree the whole thing with the cutting stick so that there are still pieces of fruit.
Bring to the boil, stirring constantly (likes to start) and let it simmer for at least three minutes. Put some jam on a plate to test the gelation. If the jam does not set, let it cook a little longer.
Then pour into clean twist-off jars, close the lids tightly and turn them upside down for at least five minutes.
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