Peach Freezer Jam Fruit Juice Sweetened Recipes

Steps:

• Gradually stir in pectin into apple and lemon juice in a medium saucepan until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium high heat, stirring constantly. Remove from heat.
• Stir in peaches and stir for 1 minute. Ladel jam into clean plastic containers leaving 1/2 inch headspace. Put on caps and let jam sit in fridge until set. Put in the freezer for up to 1 year or keep in the fridge for up to 3 weeks.

Steps:

• Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 3 cups prepared fruit into large bowl. Add sugar and lemon juice; mix well. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

Steps:

• Heat and stir until sure-gel dissolves.
• Add sugar (1 cup more for extra firm).
• Bring to a boil.
• Turn heat to low and let cook about 20 minutes.
• Skim and pour into sterilized jars.

Steps:

• Combine peaches and sugar in a bowl. Mix well and let stand, stirring occasionally, for 10 minutes. Stir pectin into lemon juice in a small bowl. Add pectin mixture to the peaches. Stir jam constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
• Pour jam into food storage containers, leaving 1/2 inch space at the top for expansion during freezing. Cover and let stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator.

Steps:

• In large bowl, combine peaches and sugar.
• Mix well.
• Let stand 10 minutes.
• In small bowl, combine pectin and lemon juice; Pour over peaches.
• Stir thoroughly 3 minutes (a few sugar crystals will remain) Spoon into freezer proof containers.
• Cover.
• Let stand in fridge for 24 hours.
• Store in freezer.
• (Butter bowls work great).

Steps:

• Place white grape (or apple) juice, lemon zest and lemon juice in a large saucepan.
• Gradually stir in pectin; continue stirring until completely dissolved.
• Place over medium-high heat and bring to a full rolling boil (a boil that cannot be "stirred down"), stirring frequently.
• Boil hard for 1 minute. Remove from the heat.
• Immediately stir in the mashed peaches. Stir vigorously for 1 minute.
• Stir in sugar to taste until dissolved.
• Divide the jam among six 8-ounce canning jars, leaving at least 1/2 inch of space between the top of the jam and the top of the jar (this space allows the jam to expand as it freezes).
• Cover with lids and let the jam stand at room temperature until set, about 24 hours.
• Store in refrigerator or freezer until ready to use.
• This keeps 3 weeks in the refrigerator or 1 year in the freezer.