Peach Freezer Jam
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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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Refrigerate for up to 3 weeks or freeze for up to 1 year. Defrost frozen jam in the refrigerator.
Equipment: Six 8-ounce wide-mouth glass or plastic canning jars
Tip: “No sugar needed” pectin cannot be used interchangeably with regular pectin.
Variations: This recipe can be adapted to make other fruit jams. Substitute 3 cups chopped or crushed fruit of your choice for the peaches and follow Steps 2 through 4. Cranberry-raspberry juice can be used instead of apple or white grape juice. Omit lemon zest and lemon juice if desired. Here's the amount of fruit you'll need to start with to get 3 cups chopped or crushed:
Blueberries: about 2 pounds or 2 1/2 pints; remove any stems, crush with a potato masher
Cherries, sweet or sour: about 2 1/4 pounds; remove stems and pits, finely chop
Raspberries: about 2 pounds or five 6-ounce containers; crush with a potato masher
Strawberries: about 3 pounds; hull and crush with a potato masher
Variations provided by Jarden Home Brands. For more information on preserving and more jam recipes visit freshpreserving.com.
Nutrition Facts
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