Peach Freezer Jam - Eating Well Magazine

Peach Freezer Jam - Eating Well Magazine created by Caroline Cooks

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.

Ready In:
25mins
Yields:
Units:

ingredients

  • 3 cups peaches, mashed. About 6 peaches
  • 1 34 cups unsweetened white grape juice or 1 3/4 cups apple juice
  • 12 teaspoon fresh lemon zest
  • 1 tablespoon lemon juice
  • 1 34 ounces of no sugar needed pectin
  • 1 -3 cup sugar

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Kiersten Phae
Contributor
@Kiersten Phae
Contributor
"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."
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  1. Caroline Cooks
    Peach Freezer Jam - Eating Well Magazine Created by Caroline Cooks
    Reply
  2. Caroline Cooks
    Rating the ease of making and the color of the jam. Will update with taste as soon as I use it. Made for Preserving Summer Memories in Cooking Photos.
    Reply
  3. Kiersten Phae
    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.
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