Monday, July 26, 2010

Stocking Up

We're on our last jar of freezer jam.  Fortunately, our peaches tree is bursting with ripe peaches so I spent the morning making jam:  peach, strawberry, and strawberry peach.  I think I'll make 2 more batches of peach tomorrow and we're set.  Yummy! 

5 comments:

Kristin and Jay said...

Oh man....if only there were peaches ripe around here...I would go to some strenuous lengths go get some to can...! I love that you have enough peanut butter jars to make jam in (at least that is what it looks like)! I bet it is a 50/50 ratio at your house?

Melissa said...

YUMMY! I am so jealous right now.

justjill said...

I'd love your peach jam recipe...I have tried and tried and mine never turns out. Share, please!

missy said...

Hi Jill. The jam is super easy. I use Jel Ease pectin and it's the freezer jam recipe from the insert inside the box: Combine 2 c. puree (any fruit) with 4 c. sugar and 1 Tbsp. lemon juice. Let stand 10 minutes. In a separate small saucepan, mix pectin with 3/4 c. water. Bring to a boil, stirring constantly, and boil hard for 1 minute. Immediately stir pectin into fruit and continue stirring for 3 minutes. Fill jars, cover and let sit at room temp for 24 hours. Store in freezer. After thawing, jam will keep in refrigerator for about 3 weeks.
Now, I did have one batch a couple of years ago that never jelled. Not sure what I did wrong, but it was great as an ice cream topping. :) Good luck!

rob said...

Send me some... Please?