Peach Freezer Jam Recipes

Steps:

• 1. Mix crushed peaches with sugar, and let it stand for 10 minutes.
• 2. Meanwhile, stir the pectin into the water into a small saucepan.
• 3. Bring to a boil over medium-high heat and boil for 1 minute.
• 4. Stir the boiling water/pectin mix into the peaches, mix well.
• 5. Allow to stand for 3 minutes before pouring into freezer safe containers.
• 6. Place lids on the containers, and leave for 24 hours.
• 7. Place into freezer, and store frozen until ready to use.

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:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind peaches. Measure exactly 2-1/2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix pectin and lemon juice in small bowl. Add to prepared fruit mixture in large bowl; stir 3 min. or until most of the sugar is dissolved and no longer grainy. (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. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, 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:

• 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.)