Remove the pits from the peaches and peel.

Cut peaches up very fine to make approximately 4 Cups.

Put peaches in a large mixing bowl.

Add ginger and stir together completely.

Slowly add the sugar and mix until well combined.

Place the cold water in a small saucepan and place over medium heat and add pectin and bring to boil while stirring continuously.

When water comes to a rapid boil cook 1 minute, then remove from heat and pour over mixture.

Stir until all is combined and continue to stir for approximately 4 minutes.

Pour mixture into the 1 pint freezer containers and cover with lids.

Leave standing at room temperature for 1 full day (24 hours).

Freeze for up to 6 months.

When ready to use remove from freezer and allow coming to room temperature about 1 to 2 hours.

Freezer jam will stay good in the refrigerator for up to 3 weeks.