Peach Freezer Jam

From EatingWell: July/August 2008

This fruit spread-style peach jam can be made with no sugar at all, but we use 1 cup sugar for just a touch of sweetness (up to 3 cups sugar can be used for a sweeter jam). If you want to use glass canning jars, be sure to choose wide-mouth dual-purpose jars made for freezing and canning. These jars have been tempered to withstand temperature extremes.

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2 Reviews for Peach Freezer Jam

09/21/2012

Anonymous

Recommends this recipe

Excellent Taste but MIND THE TYPO in the recipe!

USE 3/4 C of apple juice, NOT 1 3/4 cups! Other than that this recipe should work great. I used low/no sugar pectin and used about 2 Tbsp of Xylitol for the sweetener. It almost didn't need any sweetener at all. I also pureed the peaches vs. chopping. I followed the original recipe as written and have 22 jars of unset jam, but it tastes SUPER YUMMY! Going to try cooking it with more pectin and see if I can get a gel, otherwise we will just put it on the bread with a spoon and use it on pancakes (or just out of the jar). It took me a bit of googling to realize what the problem was, but all other freezer recipes I found called for only 3/4 c water or juice so I am pretty sure that is it.

Pros: Easy and absolutely delicious

Comments

09/30/2011

1jedibabe

Recommends this recipe

YUM!

The flavor of this recipe is absolutely amazing, but mine never jelled. This is my first attempt at making freezer jam, or jam of any type, so it's probably something I did (or didn't do!), but even if I just use this on pancakes it was so worth the effort!

Pros: Tastes amazing

Comments (1)

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Anonymous wrote 1 year 17 weeks ago

It's not you! Peaches are

It's not you! Peaches are the most difficult fruit to use for jam. They have just about the least amount of pectin. Thus,the apple or grape juice. But sometimes that's still not enough. Don't give up on jam. Be sure to use fruit that is barely ripe. It has the most pectin and least liquid. The sugar will provide the liquid, so no worries. Believe me, I've experimented until I look like a box of pectin and learned this the hard way.