Peach Freezer Jam
User Reviews
5
Peach Freezer Jam
Description
This peach freezer jam starts with peeling, pitting, and dicing fully ripe peaches to measure 3 cups. Sugar is added gradually in portions to the peaches and stirred, allowing time for the sugar to dissolve fully. Lemon juice is mixed in for acidity to balance sweetness and assist preservation.
Separately, fruit pectin is dissolved in water and boiled for a minute, then whisked into the peach mixture to activate the gelling process. Constant stirring helps distribute pectin evenly, leading to the jam setting properly once chilled.
The jam is portioned into clean, freezer-safe containers and stored frozen until ready to use. It maintains fresh peach flavor and spreads easily on bread or toast without requiring traditional canning methods.
If the jam is too runny, additional pectin can be cooked and stirred in to improve consistency. This recipe yields about 7 cups of jam, with a typical serving size of 2 tablespoons.
Ingredients
- 3 cups peach about 2 lbs fully ripe peaches, diced, fresh
- 4 1/2 cups granulated sugar
- 2 Tablespoons lemon juice fresh
- 3/4 cup water
- 1 box fruit pectin Sure Jell brand
Instructions
- Gather containers: make sure they are clean and dry. Plastic or glass freezer-safe containers will work.
- Prep Peaches: Peel and pit peaches (here's my method for how to easily peel peaches). Finely dice peaches and measure exactly 3 cups of diced peaches into a large bowl.
- Dissolve Sugar: Add one cup of sugar to the bowl and stir well. Rest for 5 minutes. Repeat with remaining sugar, adding it a little at a time and resting in between, to help the sugar dissolve completely. Stir in lemon juice. Let mixture rest for 10 min. Taste the mixture and if it's still grainy from the sugar don't proceed until the sugar has dissolved! (If needed, you could place the heat-proof bowl or peaches over a saucepan of warm water on the stove. Gently stir the mixture and the heat will help the sugar to dissolve.)
- Add Pectin: Whisk water and pectin in a saucepan and bring to a boil, stirring constantly. Boil for 1 minute then remove from heat and whisk into peach mixture. Stir jam constantly for 3 minutes. The jam will start to thicken, and will thicken more as it rests. If it seems overly runny (maybe you had very juice peaches) you can repeat pectin process and add 1/2 or a full additional box of pectin, if needed.
- Fill containers, leaving 1/2 inch headspace. Wipe rim of jars clean and cover with lids. Let stand at room temperature for 24 hours before freezing. This allows the jam time to set up, but feel free to enjoy one of the jars right away.
- Store jam in the refrigerator for up to 3 weeks or freeze for up to 1 year.
Notes
- Use fully ripe peaches, peeled and diced, to enhance flavor and texture.
- If using frozen peaches, thaw completely before dicing and proceeding.
- Allow sugar to dissolve completely between additions to avoid grainy texture; warming the mixture gently can help.
- If the jam is too runny after setting, cook and add extra pectin mixture to thicken.
- This recipe yields about 7 cups of jam and is suitable for freezer storage without canning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 56Serving
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 18g | 6% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.002g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 3mg | 0% |
| Potassium | 11mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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