FRESH PEACH FREEZER JAM

 

Freezer jam is a simple, no-cook way to capture the fresh flavor of ripe fruit—perfect for preserving summer sweetness all year long. Unlike traditional jam, it keeps its vibrant color and taste without hours over a hot stove.

INGREDIENTS

3 cups prepared fruit (about 2 lb. fully ripe peaches)

4-1/2 cups sugar, measured into separate bowl

2 tbsp lemon juice

3/4 cup water

1 box sure jel fruit pectin or pectin of choice


DIRECTIONS

Step 1

Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.

Step 2

Peel and pit peaches. Finely chop or grind fruit. Measure exactly 3 cups prepared fruit into large bowl. Add sugar and lemon juice; mix well. Let stand 10 min., stirring occasionally.

Step 3

Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)

Step 4

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

🖨️ Print Recipe

PEACH FREEZER JAM

Yield: 5-6 half pints

Tomato Soup

Ingredients

  • 3 cups prepared fruit (about 2 lb. fully ripe peaches)
  • 4-1/2 cups sugar, measured into separate bowl
  • 2 tbsp lemon juice
  • 3/4 cup water
  • 1 box sure jel fruit pectin or pectin of choice

Instructions

  1. Step 1

    Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.

    Step 2

    Peel and pit peaches. Finely chop or grind fruit. Measure exactly 3 cups prepared fruit into large bowl. Add sugar and lemon juice; mix well. Let stand 10 min., stirring occasionally.

    Step 3

    Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)

    Step 4

    Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)