Peach Freezer Jam - Eating Well Magazine
- 3 cups peaches, mashed. About 6 peaches
- 1 3/4 cups unsweetened white grape juice or 1 3/4 cups apple juice
- 1/2 teaspoon fresh lemon zest
- 1 tablespoon lemon juice
- 1 3/4 ounces of no sugar needed pectin
- 1 -3 cup sugar
- 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.
peaches, unsweetened white grape juice, fresh lemon zest, lemon juice, sugar, sugar
Taken from www.food.com/recipe/peach-freezer-jam-eating-well-magazine-322979 (may not work)