Prepare a boiling water bath canner and enough jars to hold 3 1/2 pints of product. Place lids in a small saucepan of water and bring to a very low simmer.

In a large jam pan, combine the peaches, tomatoes, calcium water, ginger, salt, red chile flakes, and lemon juice and zest. Bring to a boil and cook, stirring regularly, until the mixture has reduced by at least 1/4, at least 15 to 20 minutes.

Once the fruit mixture has cooked down sufficiently, stir the pectin powder into the honey and add it to the pan.

Stir to combine and let the jam cook at a low boil for another five minutes. Because Pomona's Pectin sets up a little differently, you don't want to cook too much once you've added the pectin powder.

Remove jam from the heat and funnel into prepared jars.

Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.

When time is up, remove jars from canner and let them cool on a folded kitchen towel.

Check seals when jars are cool. Sealed jars can be stored at room temperature. Unsealed jars should be refrigerated and used promptly.

This jam is a good one for meats, burgers, and as a dipping sauce for roasted root vegetables.