Recipe: Peach Freezer Jam
Now is your chance while they are in season to preserve your summer peaches in the freezer for up to a year. (Southern Bite)
This freezer jam recipe is nothing like canning, and because you don’t cook it, your fruit won’t lose any of its delicious fresh taste. I made five 8-ounce jars in less than one hour, and the flavor is really fantastic. I’m pretty sure I prefer this to jam and jelly canned the old-fashioned way. You need to use freezer-safe jars that will allow for the cold temps and the expansion of the freezing jam.
Click here for the original recipe.
Peach Freezer Jam makes a great gift. (Southern Bite)
Peach Freezer Jam
Prep time: 45 minutes
Total time: 45 minutes
Servings: Five 8-ounce jars
Ingredients
- 2 1/2 pounds fresh, ripe peaches
- 2 tablespoons lemon juice
- 1 1/2 cups sugar
- 5 tablespoons instant pectin
Instructions
- Peel and coarsely chop the peaches.
- Place them in a bowl of a food processor and pulse until you reach a chunky puree. (Don’t have a food processor? Simply use a potato masher to mash them up in a large bowl.)
- You should end up with about 3 1/2 cups of puree.
- Pour the puree into a large bowl, add the lemon juice and stir well.
- Add the sugar and stir until dissolved.
- Gradually add the pectin to prevent lumps and stir very, very well. (I like using a whisk here for this part.)
- Spoon the jam into clean jars with tight-fitting lids, ensuring you leave about 1/2 inch of space at the top of the jar to allow for expansion in the freezer.
- Allow the jars to sit at room temperature for 30 to 45 minutes to set.
- Store the jam in the refrigerator or the freezer.
- The jam will last in the refrigerator for three to four weeks and in the freezer for about a year.
Note
You can use any freezer-safe jar in any size for this. There are some really great plastic freezer jars available, or you can use standard jelly jars with lids and bands like I did. If you don’t think you’ll go through 8 ounces of jelly in three weeks, just use the smaller 4-ounce jars and keep the rest in the freezer.
This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”
