Peach Butter

Combine peaches and water in heavy large saucepan. Simmer over medium heat until skin releases easily. Using slotted spoon, transfer peaches to bowl; reserve cooking liquid. Peel and pit peaches.

Transfer peaches to blender and puree until smooth (you will have about 8 cups). Transfer puree to saucepan. Add reserved cooking liquid (about 1/2 cup) and sugar. Cook over low heat until mixture is thick, stirring occasionally, about 3 hours. Add liqueur or brandy, if desired, and cook a few minutes longer. Add ginger, if desired. Remove from heat and cool. Transfer jam to jars and refrigerate or freeze.