Why freezer jam? The fresh peach taste, of course! Cooked preserves and jams have a place in the pantry, but you’ll truly notice the difference in taste when you spread a dollop of this jam on your biscuit or toast.
INGREDIENTS:
2 lbs. ripe peaches (enough to make 3 cups of mashed peaches)
4 1/2 cups sugar
1 box Sure Jell* dry pectin
2 tablespoons fresh lemon juice
*You can use another brand of dry pectin, but you’ll need to follow their instructions for ingredient amounts.
METHOD:
Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut an X in the bottom of the peaches with a paring knife. Add peaches a few at a time to the boiling water and blanch for 30 – 45 seconds (depending on ripeness), then remove and transfer peaches immediately to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.
Halve peaches and remove pits. Cut peaches into chunks in a large bowl. Mash peaches with a potato masher or fork.
Measure out sugar in a large bowl. Measure three cups of peaches and add to sugar. Add lemon juice. Stir well and sit aside to allow the sugar to dissolve.
In a small saucepan, place 3/4 cup water. Whisk in fruit pectin (Sure Jell). Bring to a boil while stirring constantly. Boil for one minute. Pour into fruit mixture. Gently stir the mixture until all sugar is dissolved.
Pour into clean 8-ounce jars (or plastic containers of choice) and leave 3/4 inch head space. Using a damp paper towel, wipe around the rim and sides of the jar to remove any residue. Place lids on jars and let sit at room temperature for 24 hours.
After 24 hours, place the jam in the freezer until ready to use. Thaw in the refrigerator before using. Store opened jars in the refrigerator.
