Peach Freezer Jam

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Peach Freezer Jam 3

Photography is not something I talk about a lot on the blog.  I guess I just take it for granted, but it’s such an important part of a food blog.  Photography is what people see first.  The pictures have the important job of drawing people into a post which is not something that even a flashy recipe title can do.  It also gives people an expectation about what the recipe will look like when they cook it at home.  So, it really is an important part.  The photograph, in many cases, is just as important as the recipe.  And honestly, my images haven’t always been pretty like these of this delicious freezer jam.  In fact, some of them have been downright ugly.  Check out this comparison image of my Slow Cooker Chicken and Dumplings.  I recently re-shot the images and when I decided to show them both to y’all, I realized that I took these two pictures almost exactly two years apart.  Look how much things have changed in 730 days!

Chicken and Dumplings ComparisonNow, I’ll be the first to tell you that I am no expert.  When it comes to food photography, I am self-taught.  Despite a black and white photography class in college where I developed my own film and a short stint where I pretended to be a portrait photographer, my experience has been limited.  But I love food photography.  It’s nice to shoot things that (normally) don’t move and don’t even get me started on food styling.  That’s another thing that I’ve grown to love.   To me photos should be natural, beautiful, and mouth-watering.  The styling should also be natural.  You won’t find me using any fancy styling tricks when I shoot my food (or when we shot the images for the book).  Everything is the real food that I cooked myself.  I want your dish to turn out and look as closely to mine as possible, so I don’t use any of those tricks like using mashed potatoes for ice cream or putting lipstick on strawberries to make them look brighter.  My food is the real deal.

So, what got me started on this tangent about photography and styling?  These beautiful images of this freezer jam.  Now, my mama taught me not to brag, but dang aren’t these images pretty?  I just love how they turned out and couldn’t pick which ones to use, so I’ve got 5 or 6 here that I just had to include.  :)

Peach Freezer Jam - Pinterest

Now, about this freezer jam recipe…   Y’all absolutely have to try this.  There’s not any of that time consuming jar sterilizing, so it’s super easy.  And y’all know about me and easy.  It’s nothing like canning and because you don’t cook it, your fruit won’t lose any of delicious fresh taste.  I made 5 8-ounce jars in less than 1 hour and the flavor… it’s really fantastic.  I’m pretty sure I prefer this to jam and jelly canned the old fashioned way.  Several important things to keep in mind…  You need to use freezer safe jars that will allow for the cold temps and the expansion of the freezing jam – since the freezing part is what preserves it.  And you’ll need to make sure you’re using INSTANT pectin.  You should have no trouble finding it in your grocery store or a store like Wal-Mart or Target in the canning section.

I just had some of this for breakfast this morning and these pictures still make my mouth water.  It really is super delicious!Peach Freezer Jam 1  I told you there were too many pretty images to pick from, so here are some more…  :)Peach Freezer JamPeach Freezer Jam 2

Peach Freezer Jam

Rating: 51

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 5 (8-ounce) jars

Peach Freezer Jam

Ingredients

  • 2 1/2 pounds fresh, ripe peaches
  • 2 tablespoons lemon juice
  • 1 1/2 cups sugar
  • 5 tablespoons instant pectin

Instructions

Peel and coarsely chop the peaches. Place them in a bowl of a food processor and pulse until you reach a chunky puree. (Don't have a food processor? Simply use a potato masher to mash them up in a large bowl.) You should end up with about 3 1/2 cups of puree.

Pour the puree into a large bowl and add the lemon juice and stir well.

Add the sugar and stir until dissolved. Gradually add the pectin to prevent lumps and stir very, very well. (I like using a whisk here for this part.) Spoon the jam into clean jars with tight fitting lids ensuring you leave about 1/2 inch of space at the top of the jar to allow for expansion in the freezer. Allow the jars to sit a room temperature for 30 to 45 minutes to set. Store the jam in the refrigerator or the freezer. The jam will last in the refrigerator for 3 to 4 weeks and in the freezer for about a year.

Notes

You can use any freezer-safe jar in any size for this. There are some really great plastic freezer jars available or you can use standard jelly jars with lids and bands like I did. If you don't think you'll go through 8 ounces of jelly in 3 weeks, just use the smaller 4 ounce jars and keep the rest in the freezer.

http://southernbite.com/2014/06/25/peach-freezer-jam/

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Comments

  1. When do you add the sugar? Did I miss that?

    • Hi Carol! You mix the sugar in after the lemon juice and before adding the pectin. Just make sure it’s all dissolved before adding in the pectin. :)

  2. Do you do this while heating it or do it cold?

  3. Sound good and simply, I pray I don’t mess it up. Can we 5ise other fruit too?

    • You won’t! It’s super easy. Absolutely you can use other fruits. Check the label on the jar of instant pectin for the specifics of using other fruits.

  4. Any way to use Splenda or trivia for us diabetics ? Thanks for the recipe.

  5. Do we let the jam set at room temp. for the 30 min. or so, before we put in freezer, or after you’ve taken it out of freezer to eat? Gotta try it, so am asking just to make sure so I won’t mess it up! Thank you.

  6. I am not very talkative, but I enjoy your blos very much. Thanks for share!

  7. Thank you, and by the way….good choice on the photo :-).

  8. Hi Stacey – Where do you find the plastic freezer jars?

  9. Hi, Is instant pectin Sure-Jell or a different product. Do you have a picture of the box? Thanks and I really enjoy your blog.

  10. Winnie Mom says:

    I have been making freezer jams for years. The peach is outstanding and so good as a topping for ice cream. If you can’t find the instant pectin buy Sure-jell or Certo or any other brand advertised for jelly making and follow the directions for their brand. My family prefers the freezer to canned jams & jellies any day. Here in South Georgia I buy mine from Save-a-Lot and works really well and cheaper than other brands. Stacy, I so enjoy your recipes and have made many different ones over the years.

  11. Beautiful photos have left me hungry!!

  12. Stacey,
    Thank you for the Splenda recipe. I plan to try it this weekend.
    Betty

  13. With Wings says:

    Sounds wonderful Stacey!!! Now that the wedding has come and gone for our daughter I will have to start on this recipe. The one thing I said about the wedding, was, I did not want to say that I was glad it was over, but instead, wake up the next morning, and be glad that it went well!!! And it did…..she looked like a “Princess”, one little boy said. With her cowgirl boots under her “Cinderella” dress. She does have blond hair and blue eyes!!!

    Used her Granny’s jars on all of the tables. And they have been showered with many blessings from God-sent people. Her 8-year old daughter (a mini version or our daughter) was a junior bridesmaid and when they were saying their vows, she kept saying over and over in her mind……”Please say “I Do”…..Please say “I Do”……and they did!!! Remember she asked Santa for A “Perfect family”, but thanked God when he arrived . God is good…..ALL the time!!!

    God Bless Y’all!!!

    • What great news!! So glad to hear it all turned out so well! I just love that y’all used those jars. I’m sure it was a magical event.

      • With Wings says:

        It was!!!

        Went by my sister’s house and she gave me a jar of “Frozen” vine berry jelly!!! I have never heard of freezing jelly till I read your blog and the next day received her jelly. That’s crazy!!! She told me the older couple that they made it with said, that if you freeze it, the jelly will taste just like the day you made it. It’s yummy!!! Missed my mother-in-laws homemade jellies. so, it was a real treat!!!

    • This is a very good and easy recipe. Made one batch and loved it so much that I just made 3 more batches. Thanks for sharing!

  14. I love the flavor of peach and this looks like what I need for my toast.

    I got your book today and just started looking through it but from the little, I have seen, I am excited to start cooking from it. Thanks for putting the work into it for the rest of us.

  15. I love the idea of this recipe (especially that the kitchen does not have to be heated up for the making of the recipe). I hope to try this soon!

  16. These photos are gorgeous! The second one is my favorite. My daughter and her MIL make strawberry freezer jam, and it is delicious. I might surprise them with some of this. I sometimes use the jam to flavor my plain Greek yogurt. Better tasting and still 15 g. of protein.

  17. Dumb question. About how many peaches would that be?

    • Hi Kim! That’s not a dumb question, but I’m afraid that you won’t like the answer. :) It really depends on the size of the peaches. For medium sized peaches, I’d say between 6 and 8.

  18. I have two bushels of fresh Stratford peaches at the perfect point and I’m looking forward to making this jam this weekend! I searched Pinterest extensively and your recipe looked the easiest to make and easiest to adapt. Thanks for sharing! Speaking of adapting…if I want to add additional fruits like strawberries, raspberries, etc do you think it would work as long as I have about 3-3.5 cups of puree to start with? Here in Oklahoma farm fresh fruits are in abundance right now, can’t wait to stock the deep freeze! Thanks again!

  19. I made this last night, super easy and fast! I couldn’t wait to try my peach jam on my bagel this morning…but my jam apparently never set up? It is VERY runny :( I did let it sit on th e counter before putting them in the freezer…maybe I pureed too much?? I used my immersion blender…
    It tastes geart, but it’s more like peach sauce not peach jam!

    • Oh no! Did you add other fruit like you had mentioned you might?

    • Karen, I just made this jam today (with just peaches) and mine didn’t set up either. I’m not sure why. The only thing I can figure is maybe the instant pectin was old?? I’m still going to use it though as “loose” jam, LOL.

  20. This looks fantastic! Thank you so much for sharing this link with me in the Facebook group!

    Look for your recipe in a couple of weeks on my Lifehack profile. http://www.lifehack.org/articles/author/amanda-dewitt The title should be something about heavenly peach recipes. ;)

  21. I’ve been using a much higher sugar recipe for years and would love to cut it way down. Your recipe looks great, but how did you determine the amount of each ingredient? I looked up the recipe from Ball for the instant pectin and it’s also much higher in sugar. I have JUST finished making 32 cups of freezer jam today but still have lots of peaches. I’d love to give a lower sugar version a try with what’s left!

  22. I have been diabetic for 18 years now. Do you know how this will turn out if using Splenda instead of sugar?

    Thanks in advance!

  23. I used the first peaches off of our new peach tree this summer… followed the recipe. Very disappointed, it didn’t set up at all! :( Just runny jam. Have you discovered why we are having this problem? The taste is great, though.

    Thank You!

    • I’m honestly not sure. Some have had great success with the recipe and a few have had it not set up. It’s probably worth mentioning that freezer jam will never set up as firm as store bought jam.

  24. Like Charlene I also followed this recipe with instant pectin to a tee. I made two batches with perfect Palisade, Colorado peaches. Nothing set up and I am very disappointed. Yes, it tastes good but I want jam, not sauce. What happened?

    • I would be disappointed, too! I wish I could tell you, but not being in the kitchen with you, it’s really hard to tell. As I mentioned before, freezer jam will not firm up as much as store bought jam, but should still thicken.

  25. We love freezer jams. Mom made them when we were kids 40 years ago, and now my sister and I do. Like you, we vastly prefer the fresh taste. Instead of using glass jars, we both use plastic. Far less danger of breakage. She uses old frosting containers, I go buy something a little heavier than disposable plastic containers (Rubbermaid, etc) and re-use them for years. This is the first time I’ve seen a peach jam though. I’ve always made peach butter, but this sounds better!

Trackbacks

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