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Freezer Peach Jam

Western.Chefs's picture
  Peaches 2 Pound
  Sugar 5 Cup (80 tbs)
  Lemon juice 2 Tablespoon
  Salt 1 Teaspoon
  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.

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