Freezer Peach Jam
|Sugar||5 Cup (80 tbs)|
|Lemon juice||2 Tablespoon|
|Granulated ascorbic acid mixture||1 Teaspoon (For Fruits)|
|Powdered fruit pectin||1 3⁄4 Ounce (1 Package)|
|Water||3⁄4 Cup (12 tbs)|
1. Prepare containers and lids for freezer jams
2. Peel, pit, and cut enough peaches into thin slices to make 2 1/4 cups fruit; place in large bowl. With potato masher or slotted spoon, thoroughly crush peaches. With rubber spatula, stir in sugar, lemon juice, salt, and ascorbic-acid mixture until thoroughly mixed; let stand 10 minutes.
3. In 1-quart saucepan over medium heat, heat pectin and water to boiling; boil 1 minute, stirring constantly. Stir -pectin mixture into fruit; continue stirring 3 minutes (no less). A few sugar crystals will remain.
4. Ladle peach mixture into containers to 1/2 inch from top; cover with lids. Let stand at room temperature for 24 hours or until set. Freeze. Or for use within 3 weeks, store in refrigerator.