1/1 Photo of Peach Freezer Jam - Eating Well Magazine
Kiersten Phae's Note:
I got this recipe out of the August '08 Eating Well Magazine. I made it using about 3/4 C of sugar and apple juice. It worked great. I'm putting the recipe here so I don't lose it, because my family loved it. I like the fact that it is lower in sugar than other freezer jam recipes. The magazine says not to use regular pectin in place of the no sugar needed pectin. I used Ball brand natural no sugar needed pectin. The prep time listed does not include the setting up stage after placing in jars.
My Private Note
8 ounce ...
Units: US | Metric
- 1Place white grape (or apple) juice, lemon zest and lemon juice in a large saucepan.
- 2Gradually stir in pectin; continue stirring until completely dissolved.
- 3Place over medium-high heat and bring to a full rolling boil (a boil that cannot be “stirred down”), stirring frequently.
- 4Boil hard for 1 minute. Remove from the heat.
- 5Immediately stir in the mashed peaches. Stir vigorously for 1 minute.
- 6Stir in sugar to taste until dissolved.
- 7Divide 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).
- 8Cover with lids and let the jam stand at room temperature until set, about 24 hours.
- 9Store in refrigerator or freezer until ready to use.
- 10This keeps 3 weeks in the refrigerator or 1 year in the freezer.
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Nutritional Facts for Peach Freezer Jam - Eating Well Magazine
Serving Size: 1 (1160 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 217.3
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 17.4 mg
- Total Carbohydrate 55.6 g
- Dietary Fiber 2.0 g
- Sugars 46.8 g
- Protein 1.1 g