I remember helping my Mom bottle peaches every year in the late summer. I can't say I have really fond memories of the process (summer heat, juice running down my arms and lots of dishes), but I certainly have fond memories of working in the kitchen with my Mom.
While I don't bottle peaches (very often), I love to use the last of the ripe, juicy peaches from my peach tree to make Homemade Peach Freezer Jam because it is so easy and so much better than store bought jams.
All you need are fresh peaches, lemon juice, sugar and pectin. I always use Ball Real Fruit Instant Pectin, it's just what I always use and is really simple and NO cooking necessary!!
Just peel and dice peaches. In a large bowl, add lemon juice and mash until desired consistency (I like to leave the fruit a bit chunky).
In a separate bowl, mix sugar and the freezer jam pectin together (if you aren't using Ball Freezer Jam Pectin, follow the instructions for that brand).
Combine the peach puree bowl and the sugar/pectin bowl together and stir for 3 minutes. That's it!
Then, I ladle or scoop it into freezer safe containers. I have been using these Plastic Ball Freezer Jam Containers for years but you could use another plastic or glass container like these cute Ball Jelly Jars. Just be sure to leave some “head room” at the top so that it won't overflow when it freezes and expands.
So yummy on a toast or peanut butter and jelly sandwich. I am telling you, it is so good and so simple that anyone can do it!
- 1 2/3 cups chopped fresh peaches
- 2/3 cup white sugar
- 2 Tbsp Ball Real Fruit Instant Pectin
- 1 Tbsp Lemon Juice
- Peal and chop fresh peaches to equal 1 2/3 cups peaches.
- Add chopped peaches to a bowl. Stir in 1 Tbsp lemon juice.
- Using a potato masher, mash the peaches until you get desired consistency. More mashing for a puree, less mashing for a chunkier jam.
- In a large bowl, add 2/3 cup sugar and 2 Tbsp Ball Real Fruit Pectin. Stir together until completely combined.
- Add peach mixture to sugar mixture and stir for 3 minutes.
- Ladle jam into 8 oz jars and let sit for 30 minutes. (Leave 1/2 inch "headspace" for jam to expand during freezing.
- Put jars into freezer. Jam will be good for 1 year.
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