If you enjoy the taste of peaches, you will love this recipe for Peach Freezer Jam.
Capture the essence of peach in a jam you can call upon, even in the depths of winter!
It tastes like a bite out of a dewy, fresh peach and at our house, we like to enjoy peach freezer jam on yogurt, ice cream, in vinaigrettes & sauces, on toast, pancakes, crêpes, french toast, on desserts, and as glazes.
Peach Freezer Jam:
We like to have some solid little chunks of fruit in our freezer jams. So, in this case, we set aside about one peach diced, and we don’t mind if a few additional pieces of fruit are left in our jam. Do not, however, mash the fruit to the point of being puréed.
- Tip: If you like a smoother jam, you can continue to mash, until the fruit mixture meets your preference.
If your peaches aren’t ripe to the point where they dent slightly, when pressed, it is best to allow them to stand for a day or two until they ripen up more. Be careful not to allow any peaches to rot.
We used Freestone Peaches from Harvest Barn Country Markets for in this show. The peaches were grown locally, and were perfectly ripe & juicy.
Review: Ontario Freestone Peaches at Harvest Barn Country Markets
- Note: Do not to use fresh lemon juice because your jam will not gel properly and you will be very disappointed. So, use only bottled lemon juice for this purpose.
This recipe is for a double batch of jam. If you wish to make a single batch, you would use 5 or 6 peaches, 4 1/2 cups sugar, 2 tbsp lemon juice and 1 box of pectin.
Type: Condiment Recipe
Yield: about 12 – 13 jam jars
Prep Time: about 30 min
Cook Time: 2 min
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- about 10 – 12 peaches – ripe, freestone, washed
- 9 cups of white sugar – the finer, the better
- 4 tbsp lemon juice – bottled, not fresh
- 2 boxes pectin
- 1 1/2 cups cold water
- Have washed and sterilized jars, lids and rings ready, covered with a clean tea towel. Also sterilize your ladle and a wide mouthed funnel.
- If the peaches don’t peel very well, dunk peaches into boiling water and leave for about 30 seconds – 1 minute. Plunge into ice water for a few minutes, and the skins should slide off easily.
- Remove peach skins, and cut in half to remove pits. Slice peaches into a large mixing bowl. Dice flesh of 1 peach and set aside, to be added into the jars at the end, if you want some chunks of fruit in your jam.
- Mash the sliced peaches, using a vegetable masher. Do not use a blender because it will likely turn the peaches into peach soup.
- Into the mash, add sugar and lemon juice and stir well, combining the ingredients thoroughly, to dissolve as much of the sugar as possible. Set aside and allow to stand for at least 10 minutes.
- In the meantime, in a small sauce pan, add water to pectin and stir or whisk well, to get rid of any lumps.
- On medium heat, stirring or whisking all the while, bring pectin mixture up to a boil to thicken.
- Note: You might have to reduce heat to avoid burning the pectin. So, don’t leave the stove while the pectin is heating up.
- When pectin reaches a boil, remove from heat and stir into the fruit mash. Continue stirring, while pouring the pectin into the peaches.
- Tip: Make sure you get all of the pectin out of the sauce pan, so you might use a spatula to do so.
- After all the pectin has been poured into the peaches, keep stirring, so all the sugar dissolves evenly into the fruit mixture.
- Tip: It helps to have 2 people for this part, so one can pour the hot pectin mix, and the other person can stir it into the fruit mash.
- When you are satisfied that the pectin has mixed with the fruit evenly, you can start filling your jam jars, using a ladle and a wide mouthed funnel.
- Each sterilized jam jar can be filled up to about 1 inch from the top, to allow for the addition of a couple of whole peach pieces, and head space for the jam to freeze. This way, the jars will not break when they freeze, as the jam expands.
- Add a few pieces of the reserved peach pieces into the jam. Gently coax the pieces in, to immerse them slightly into the jam mixture.
- With a clean cloth or paper towel, lightly moistened with vinegar, wipe the rim of each jar to remove any fruit or sugar stuck to the rim. Then, I like to wipe off again with a dry towel.
- Sterilized lids and rings or twist tops can now be applied and slightly tightened. There is no need to over-tighten the lids, as that will only make it difficult to open the jam jars later.
- Allow the jars to stand on the counter, covered with a clean towel, for about 24 hours. This allows the jam to absorb all of the sugars.
- Place in the freezer for storage.
- We don’t usually start using our freezer jams until the winter months are upon us, but they can be used any time after about 48 hours of freezing.
When you open your jars, you will have delicious jam that tastes & smells like fresh peaches.
Check out our shows:
- Blueberry Freezer Jam
- Strawberry Freezer Jam
- Nectarine Freezer Jam
- Kiwi Freezer Jam
- Grape Freezer Jam
Peach Freezer Jam is very easy to make, and is just what the doctor ordered in the middle of winter, when you’d love a taste of summer.
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