Peaches are out and about this summer! It doesn’t seem like summer is complete without this wonderfully sweet, juicy fruit. They are indeed refreshing and if you can find some that are perfectly ripe, eating them is almost like heaven on earth! Peaches are most often used in homemade ice cream and cobblers, but let’s not forget peach preserves. That brings me to the recipe I’m passing along with is easy enough that anyone can make this: “Fresh Frozen Peach Jam”.
When you hear people talking about making jam, jelly, etc., some cooks cringe at the thought of all the work involved in making them. They do require time and work, but they results are often well worth it. This is the case with this recipe. This one is so incredibly easy to do, that there’s virtually no way that this recipe would fail, providing you follow the directions carefully. One great thing about this recipe is that you can freeze this jam for long-term storage. However, once a jar of it has been opened, it should be kept under refrigeration and used with a few days.
You begin by preparing the fruit in that you wash and drain the peaches. Then, they are peeled and the pits removed. You now crush these and this can be done by hand or in a food processor. If you like your jam on the chunky side, process the fruit only enough to make it fairly coarse. If you like your jam smooth, process the fruit until it’s free of chunks. Three cups of the prepared peaches are placed in a large bowl. You now add the sugar and mix well. This sits for 20 minutes, stirring occasionally.
Meantime, you dissolve a package of fruit pectin in water and bring it to boiling. This goes into the fruit mixture and is stirred for two minutes. The jam is now ready to go into jelly glasses or freezer containers. The jars or containers are covered and these stand at room temperature for 24-48 hours or until it has set. The original recipe calls for the jam to be covered with 1/8 inch of hot melted paraffin. I omit this step since many newer jam recipes don’t even use this step anymore. The jam can now be refrigerated or frozen. It will keep under refrigeration for a few months or in the freezer for up to a year. Think how great this will taste this winter on some hot biscuits or toast!
Think making jam is for experts? Try this recipe and think again!
FROZEN FRESH PEACH JAM
- 3 cups crushed peaches, about 2-1/2 pounds
- 5 cups granulated sugar
- 1 small box pectin (found where canning supplies are located)
- 1 cup water
To prepare fruit, wash and drain fully ripe peaches. Peel and remove pits. Crush the fruit either by hand or in the food processor. Measure out 3 cups of the peaches into a large mixing bowl. Add the sugar and mix well. Let stand for 20 minutes, stirring occasionally. Meantime, in a small saucepan, dissolve the pectin and the water and bring to a boil. Boil for 1 minute. Add the pectin to the peach mixture and stir for 2 minutes. Ladle the mixture into prepared freezer containers or jelly jars. Cover the containers and let stand at room temperature for 24-48 hours or until set. Refrigerate or freeze the jam. Under refrigeration, it will keep for several months. If frozen, it will keep for up to a year. Once a jar is opened, it should be used within a few days. Yield: 9 6-ounce glasses.