12 medium sized ripe peaches - peeled and pitted (you know they are ripe if they smell delicious, and the peel is easily removed.) This should make about 3.5 cups crushed fruit.
1 packet freezer jam pectin
1 1/2 c. sugar
1/2 TBS. lemon juice
Crush peaches in food processor. I like to leave chunks, but crush it more if you like your jam smooth. Once desired consistency is reached, mix in lemon juice with the peaches. In separate bowl mix pectin and sugar until well combined. Add 3.5 cups fresh crushed fruit. Mix for 3 minutes. Ladle into 5-8oz. freezer-proof tupperware containers. Let stand for 30-60 minutes until thickened. Keeps in refrigerator for 3 weeks, and can be frozen for up to 1 year. If you're like me, it won't last even close to that long!
does this work with strawberries also? We're not huge peach fans at my house. Love the blog
ReplyDeleteI'm pretty sure it would. I pulled the recipe off the back of the freezer jam pectin (only $1.47 at Walmart), and I'm certain there were instructions for strawberries as well. The only thing I do differently is add the lemon juice so the fruit doesn't turn brown. If you try it, let me know how it works so I can post an update on the blog! Thanks.
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