Easy Peach Freezer Jam
Ingredients:
- 1 (1.75 oz.) package of no-sugar-needed fruit pectin
- 5-6 ripe peaches, peeled and diced
- 3/4 cup white sugar
- 3/4 cup unsweetened white grape juice
- 5 (8 oz.) mason jars or Tupperware containers
- 1/2-1 tablespoon lemon juice (adjust based on preference for tartness)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Preparation:
- Prepare the Peaches:
- Bring a large pot of water to a boil. Carefully lower the peaches into the boiling water using a slotted spoon. Cook for about 30 seconds or just until the skins start to loosen. This process is known as blanching.
- Quickly transfer the peaches to an ice bath using the slotted spoon. This sudden cooling stops the cooking process and makes peeling easier.
- Once cooled, peel the skins off the peaches. The skins should slip off easily thanks to the blanching. Dice the peeled peaches into small, even pieces to ensure they cook uniformly.
- Purée the Peaches:
- Place the diced peaches in a food processor. Pulse until you achieve a smooth purée. For a jam with more texture, pulse less frequently and leave some larger bits of peach.
- Prepare the Jam Mixture:
- In a medium saucepan, pour the white grape juice and lemon juice. Bring the mixture to a boil over medium-high heat. The lemon juice not only adds flavor but also helps in setting the jam by interacting with the pectin.
- Once boiling, stir in the fruit pectin. Continue to boil and whisk constantly to ensure the pectin is completely dissolved. This usually takes about one minute. A thorough dissolution of pectin is crucial for the jam to set properly.
- Cook the Jam:
- Add the peach purée to the saucepan along with the sugar, cinnamon, and nutmeg. Stir well to combine. Bring the mixture back to a rolling boil and let it cook for 5-6 minutes. The boiling process helps thicken the jam and the sugar not only sweetens it but also preserves the fruit.
- Jar the Jam:
- Remove the jam from heat. Carefully ladle the hot jam into clean mason jars or Tupperware containers. Leave about a half-inch of space at the top of each container to allow the jam to expand when it freezes. This space is essential to prevent the containers from bursting or the lids from popping off.
- Cool and Freeze:
- Allow the jars to cool at room temperature. Once cooled, secure the lids tightly. Label the jars with the date so you can keep track of how long they’ve been stored.
- Place the sealed jars in the freezer. The jam will keep well in the freezer for up to a year.
Tips:
- Ensure all containers and utensils are very clean to prevent any bacterial growth.
- If you prefer a sweeter jam or if your peaches are not very sweet, you can adjust the amount of sugar to taste. Remember that altering the sugar content may affect the setting properties since pectin interacts with sugar for gelling.
- Enjoy your homemade jam on toast, yogurt, or even as a topping for ice cream!
This expanded recipe should help you achieve great results with your peach freezer jam, capturing the fresh flavor of peaches in a delicious and convenient form.
