Saturday, July 30, 2011

Peach Freezer Jam

This stuff is so delicious, I bet some of it will never make it to the freezer.  The first time I made this, I had to try some before it even set.

4 - 4 1/2 cups sugar
2 pounds of peaches
2 tablespoons lemon juice
1 box fruit pectin (I use Sure Jell brand)

Peel and slice peaches.  Mash with 1/2 cup of sugar, until peaches are in small pieces and there is a lot of juice.  Measure out 3 cups; add remaining sugar and lemon juice.  Let set for 10 minutes, but stir occasionally.  Follow directions on fruit pectin for making freezer jam.  (For Sure Jell:  bring to a boil 3/4 cup water and pectin, while stirring constantly and let boil for 1 minute.)  Add pectin mixture to peach and sugar mixture, stirring well until all sugar is dissolved.  Pour into clear Mason jars or freezer Tupperware containers, leaving 1/2 - 1 inch of space at the top, and seal.  Let set at room temperature in sealed containers for 24 hours.  Place in freezer to store and stick one in the fridge to eat immediately.

Note:  Unlike traditional canning, the jars do not need to be pressure canned or sealed in a water bath.  Simply add the lid and ring to seal.  For freezer containers, be sure to seal lid tightly.

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