Monday, August 31, 2015

Peach Feezer Jam

The end of summer means it's time for peaches. We only have one tree, but even when I remember to thin it out, we get a ton of peaches. There is always more than enough to eat and make my very favorite No-pectin peach jam. I'm low on effort for canning anything, so recipes that I can freeze or make quickly, with minimal ingredients, are right up my alley.

The real trick is having any of this make it to the freezer, as we tend to eat it almost as fast as it cools down. Nothing in the world beats buttered toast with fresh peach jam! Yum!

No-Pectin Freezer Peach Jam

  • 6 pounds peaches
  • 1/4 cup lemon juice
  • 4 cups sugar 

1) Low boil peaches until the skins easily slide off. Peel and pit peaches and place in a large pot. Add the lemon juice and mash them together with a potato masher to desired consistency (chunks will break down a bit more while cooking so keep that in mind if you like it chunky).
2) Stir in the sugar and bring to a boil over medium heat. Continue to boil, stirring frequently, until the jam reaches about 210-220 degrees F and thickens, about 25-30 minutes (I never test the temperature, just boil until it looks good). 
3) Ladle the jam into sterilized jars and cool then refrigerate/freeze. 

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