Freezer Peach Jam Recipe
Ingredients
| 5 8-ounce freezer-safe, dishwasher-safe containers or jelly glasses with tight-fitting lids | ||
| About 2 pounds fully ripe peaches | ||
| Sugar | 5 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| 1 teaspoon ascorbic-acid mixture for fruit | ||
| Powdered fruit pectin package | 1 1 3/4 Ounce | |
| Water | 3/4 Cup (16 tbs) | |
Directions
1. Prepare containers and lids for freezer jams
2. Peel, pit, and cut enough peaches into thin slices to make 2 1/4 cups fruit; place in large bowl. With potato masher or slotted spoon, thoroughly crush peaches. With rubber spatula, stir in sugar, lemon juice, salt, and ascorbic-acid mixture until thoroughly mixed; let stand 10 minutes.
3. In 1-quart saucepan over medium heat, heat pectin and water to boiling; boil 1 minute, stirring constantly. Stir -pectin mixture into fruit; continue stirring 3 minutes (no less). A few sugar crystals will remain.
4. Ladle peach mixture into containers to 1/2 inch from top; cover with lids. Let stand at room temperature for 24 hours or until set. Freeze. Or for use within 3 weeks, store in refrigerator.
2. Peel, pit, and cut enough peaches into thin slices to make 2 1/4 cups fruit; place in large bowl. With potato masher or slotted spoon, thoroughly crush peaches. With rubber spatula, stir in sugar, lemon juice, salt, and ascorbic-acid mixture until thoroughly mixed; let stand 10 minutes.
3. In 1-quart saucepan over medium heat, heat pectin and water to boiling; boil 1 minute, stirring constantly. Stir -pectin mixture into fruit; continue stirring 3 minutes (no less). A few sugar crystals will remain.
4. Ladle peach mixture into containers to 1/2 inch from top; cover with lids. Let stand at room temperature for 24 hours or until set. Freeze. Or for use within 3 weeks, store in refrigerator.
Chef
