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.