I love peaches, especially homegrown Ontario peaches, when in season, they are so delicious! I prefer peaches when they are a bit soft and really juicy, and my son likes them hard and a bit unripe. The perfect peach for jam is the one in between, not totally soft or hard, and 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, the 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, and 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 the peaches (I use about 7 large peaches) and then peel, cut and lightly mash them. Combine with sugar and lemon juice, and let sit in the bowl for 10 minutes.
To prepare the pectin (Certo), combine with the 3/4 water and bring to a boil for 1 minute.
Add the prepared pectin to the peaches and stir for 3 minutes. Pour mixture into prepared jars or freezer containers, cover with lids and leave at room temperature for up to 24 hours or until set, then freeze.
The jam stays fresh in the fridge for up to 3 weeks, and in the freezer for one year. Enjoy!
Oh that looks soooooo good!!! I love the simplicity of the the recipe, and peaches this time of the year ROCK!!! Delicious, Hugs, Terra