After harvesting peaches, I brought them into work and begged my co-workers to take them all home! While discussing what we could do with peaches, they mentioned making jam. Then, I remembered, my friend had told me about making a super duper easy peach freezer jam (thanks Erin P!). I called my husband and made sure we had some good peaches on the tree and went to walmart to get the stuff. I just needed some jam jars, instant pectin, lemon juice and sugar! The directions on the back on the instant pectin only called for 1 1/2 cups of sugar, but I had an internet recipe where it was less fruit and 5 cups of sugar – so I split the difference and did 4 cups for my first batch and then decided to do 3 cups for the second batch – both are super sweet! It didn’t take as much time as I thought it would and was really easy. I suppose the worse part was the clean up. It was a little hard trying to cut up the peaches – with them being skinned, they were pretty slippery. It probably cost less than $10 dollars for everything and in the end, I got 12 eight ounce containers of jam – so less than a dollar per container. In addition to adding more sugar, I also decided to low pulse my peaches in the blender instead of mashing them. I think I probably low pulsed them a little too much, but it was so much faster than trying to mash them. I would use the blender again, but just go slower with the blending. With adding more sugar – I’ll have to wait and see how it tastes tomorrow! Recipe is at the bottom of pictures, but you can also find it on the back on your pectin package.
4 c crushed peaches (or any fruit – with peaches add 3 TBS of lemon juice)
1 pkg. Ball Instant Fruit Pectin
1 ½ c sugar or Splenda, granulated (I used 3 cups of sugar)
5 (8oz) containers or jars for the jam
Stir crushed peaches, sugar, and lemon juice and let sit for 10 minutes. Add package of pectin gradually and stir for three minutes. Laddle into containors. Rest 30 minutes. Enjoy.