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!
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?
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!
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?
ReplyDeleteYUMMY! I am so jealous right now.
ReplyDeleteI'd love your peach jam recipe...I have tried and tried and mine never turns out. Share, please!
ReplyDeleteHi 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.
ReplyDeleteNow, 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!
Send me some... Please?
ReplyDelete