I love peaches, especially homegrown Ontario peaches, when in season they are delicious! I love peaches when they are a bit soft and really juicy, my son likes them hard and a bit unripe. The perfect peach for jam is the one in between, not totally soft, and not hard, should be juicy not dry. If the peaches are too ripe and juicy, you will end up with a runny jam.
I had made a batch of peach freezer jam last year but the peaches were not juicy enough, in fact they were a bit dry. The sugar too didn’t dissolve, same problem with a batch of raspberry jam I made in July! I learned my lesson and will only make jam with really fine pure cane sugar!
The jam turned out perfect this time! The peaches were slightly ripe and juicy, the sugar completely dissolved.
You do not need to sterilize jars for freezer jam, I wash my jars in the dishwasher, and I wash the lids with hot and soapy water.
What you will need:
- 3 cups mashed, peeled peaches ( approx 7 peaches)
- 5 cups sugar (pure cane)
- 2 tbsp lemon juice
- 1 package of pectin such as Certo (original crystals)
- 3/4 cup water
Rinse peaches and peel, cut and then lightly mash peaches, I use about 7 large peaches. Combine with sugar and lemon juice, let it sit in the bowl for 10 minutes.
Prepare the pectin (Certo) with the 3/4 water, combine the mixture with the water bring to a boil, and boil for 1 minute.
Add in the prepared pectin and lemon juice, stir for 3 minutes. Pour into prepared jars or freezer containers, cover with lids and leave at room temperature for up to 24 hours or until set, then freeze.
Stays fresh in the fridge for up to 3 weeks, and in the freezer for one year. Enjoy!