Why make freezer jam? The answer is simple — fresh peach flavor. Unlike cooked preserves, this jam captures the pure, sunny sweetness of ripe peaches at their peak. Spread a spoonful on a biscuit or slice of toast and you’ll taste the difference immediately. It’s quick to make, requires no canning equipment, and freezes beautifully so you can enjoy the taste of summer all year long.
INGREDIENTS:
2 lbs. ripe peaches (enough for 3 cups mashed peaches)
4 1/2 cups sugar
1 box Sure Jell* dry pectin
2 tablespoons fresh lemon juice
*If using another brand of pectin, follow that brand’s specific measurements and instructions.
METHOD:
Bring a large pot of water to a boil and fill a separate bowl with ice water. Cut an X into the bottom of each peach. Working in batches, blanch peaches in boiling water for 30–45 seconds (depending on ripeness), then transfer immediately to the ice bath to stop cooking. When cool, peel off the skins — they should slip off easily.
Halve, pit, and chop the peaches. Place in a large bowl and mash with a potato masher or fork until mostly smooth with small chunks remaining.
Measure 3 cups of mashed peaches into a clean bowl. Add sugar and lemon juice, stirring well to combine. Let the mixture stand for 10 minutes, stirring occasionally to help the sugar dissolve.
In a small saucepan, whisk ¾ cup water with the pectin. Bring to a full rolling boil over medium-high heat, stirring constantly. Boil for 1 minute, then remove from heat.
Pour the hot pectin into the peach mixture and stir continuously for 3–5 minutes, until the sugar is completely dissolved and the mixture looks glossy.
Pour jam into clean 8-ounce jars or plastic freezer containers, leaving ¾ inch of headspace at the top. Wipe rims clean and seal with lids.
Let the jars stand at room temperature for 24 hours to set. Then freeze until ready to use. Thaw in the refrigerator before serving. Store opened jars in the refrigerator and use within 3 weeks.
CHEF’S NOTES:
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Add a touch of vanilla or almond extract for extra flavor.
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This recipe works equally well with nectarines or plums.
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For a chunkier jam, mash less; for a smoother texture, purée briefly in a blender.
