Freezer Peach Jam Recipe

Picture this: a warm kitchen bathed in the golden hues of summer sun, and the sweet, irresistible aroma of peaches enveloping you as you dive into crafting a batch of homemade peach jam that’s destined to be the highlight of your morning toast.

I relish crafting peach jam for the freezer because it’s uncomplicated and overflowing with nature’s sweetness. Beating peaches at their peak ripeness with a smidgen of sugar and pectin, this formula renders the fruit’s full-throttle flavor.

Lemon juice, in addition, boosts the jam’s health factor and puts a pitch-perfect zing in it. Summer’s glorious peaches demand to be made into jam!

Freezer Peach Jam Recipe Ingredients

• Peaches: Rich in vitamins A and C, offer sweetness and natural fiber.
• Lemon Juice: Adds tartness, enhances flavor, and prevents browning.
• Granulated Sugar: Sweetens and preserves the jam.
• Fruit Pectin: Thickens the jam and ensures proper gel consistency.
• Water: Helps dissolve the pectin for smooth integration.

Freezer Peach Jam Recipe Ingredient Quantities

• 4 cups ripe peaches, peeled and finely chopped
• 2 tablespoons lemon juice
• 1 1/2 cups granulated sugar
• 1 packet (1.75 oz) fruit pectin (such as Sure-Jell)
• 3/4 cup water

How to Make this Freezer Peach Jam Recipe

1. In a large bowl, combine the finely chopped peaches with lemon juice. Mix well to evenly coat the peaches with lemon juice.

2. Slowly incorporate the granulated sugar into the peach mixture, stirring until the sugar is completely dissolved and the mixture is homogenous.

3. Allow the mixture of peaches and sugar to sit for approximately 10 minutes while stirring it now and then. This will let the sugar dissolve completely.

4. In a small saucepan, mix together fruit pectin and water. Heat on high, stirring constantly, until the mixture comes to a boil.

5. Stir constantly while boiling the pectin mixture for 1 minute. This will activate the pectin’s gelling properties.

6. Take the saucepan off the heat, and instantly pour the hot pectin mix into the peach mix.

7. Combine the mixture and stir it vigorously for 2-3 minutes to ensure even distribution of pectin and slight thickening of the mixture.Included elements:

1. M Mixture Combined: Stir for 2-3 minutes.

2. Ensure even distribution of pectin.

3. Mixture thickens slightly.

8. Pour the clean, sterile peach jam into freezer-safe containers, leaving about 1/2 inch of space at the top. This space allows for expansion during freezing.

9. Allow the jam to cool, uncovered, to room temperature for about 30 minutes.

10. Cap the jars securely, and then place them in the freezer for long-term storage. To use, remove the desired number of jars from the freezer and thaw them in the refrigerator. Vacuum sealing not only makes the freezing process efficient, it also provides a very long shelf life for the jam of up to 12 months.

Freezer Peach Jam Recipe Equipment Needed

1. Large bowl
2. Cutting board
3. Knife
4. Measuring cups and spoons
5. Wooden spoon or spatula
6. Small saucepan
7. Stove
8. Freezer-safe containers with lids

FAQ

• Can I use frozen peaches instead of fresh ones?Indeed, frozen peaches can be used; however, it is essential to allow them to thaw completely and drain all moisture before measuring them for the jam. This will yield the best texture in the finished product.
• How long will the freezer peach jam last?If kept correctly in the freezer, the jam can last as long as a year. After it’s been thawed, you need to eat it within a few weeks.
• Do I have to use lemon juice?Absolutely, the lemon juice is essential to help balance the sweetness and assist in setting the jam properly because of its acidity.
• Is it possible to adjust the sugar content?Maintaining the advised sugar amount is vital to ensure proper setting of the jam, as it is with the pectin. For runny jam, try reducing pectin.
• Can I use other fruit pectin brands?Certainly, but make sure to stick closely to the precise directions given by the manufacturer of the pectin, since different brands can have different ways of doing things and can use different amounts, too.
• What is the purpose of adding water?Water dissolves pectin, allowing the formation of a smooth mixture that can be easily combined with peach juice and sugar. In preparing the fruit filling, why go to the trouble of using pectin, instead of just cooking the fruit juice and sugar down to the desired consistency? Because the fruit filling will be cooked within the pie, and we want to avoid it having that “cooked” fruit texture.
• Do I need to sterilize the jars for freezer jam?While sterilization of jars is not a necessity for the storage of food in the freezer, it is very important to ensure that the jars being used are absolutely clean and free of moisture before filling them with food.

Freezer Peach Jam Recipe Substitutions and Variations

If ripe nectarines are available, substitute them for peaches in the same amounts, and enjoy a similar flavor.
Using lime juice instead of lemon juice in the recipe will yield a different, yet pleasant, citrus flavor in the final product. Here are some alternatives to lemon juice.1. Lime Juice. If you have limes, make juice. Use the same amount of lime juice in place of the lemon juice called for in your recipe. Baking is a science, so use these amounts if you want your final product to be a close match to what the original recipe intended.
When looking for a substitute for sugar, you might use the same amount of honey or a sugar-free alternative, like stevia. But keep in mind that honey is also a form of sugar; it is perhaps closer to a natural form and not as heavily processed as many other sugars. However, like so many sugars, honey is digested rapidly and can cause a pronounced spike in blood sugar levels.
If you cannot find fruit pectin, use chia seeds to thicken your jam naturally.

Pro Tips

1. For the best flavor, choose peaches that are ripe but not overly soft. If the peaches are too firm, they won’t release enough juice; if they’re too mushy, the texture of the jam might be less than ideal.

2. To easily peel the peaches, you can blanch them in boiling water for about 30 seconds, then immediately transfer them to an ice bath. The skins should slip off effortlessly.

3. Before adding the sugar, taste the peach mixture. If your peaches are particularly sweet, you might want to reduce the sugar slightly or add a pinch more lemon juice to balance the flavors.

4. When boiling the pectin and water mixture, make sure to stir constantly to prevent clumping and ensure the pectin fully dissolves for optimal gelling.

5. If you prefer a smoother texture, you can use an immersion blender to puree the peach mixture before adding the pectin. This will give your jam a more uniform consistency.