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.
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.
2 Reviews for Peach Freezer Jam
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!
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)