Run steam-juiced peaches through a food strainer after removing the pits from the pulp. Measure the resulting peach pulp.

For each 2 cups of pulp, add 1 3/4 cups light brown sugar and mix well.

Pour pulp and sugar mixture into a lightly oiled slow cooker.

Vent the lid (I used a wooden spoon handle) and cook the mixture on low, stirring occasionally, until it has thickened to your satisfaction and is somewhat translucent.

Stir in 1/2 teaspoon ground ginger for each 2 cups of peach pulp that you started with. Taste and add more if you prefer.

Ladle into hot 8 ounce jars, debubble. Cap and process in a boiling water bath for 15 minutes.

Four cups pulp made with this recipe yielded 5 half-pints + a little for the cook!