Peach Freezer Jam Eating Well Magazine Food

PEACH FREEZER JAM - EATING WELL MAGAZINE

Steps:

• Place white grape (or apple) juice, lemon zest and lemon juice in a large saucepan.
• Gradually stir in pectin; continue stirring until completely dissolved.
• Place over medium-high heat and bring to a full rolling boil (a boil that cannot be "stirred down"), stirring frequently.
• Boil hard for 1 minute. Remove from the heat.
• Immediately stir in the mashed peaches. Stir vigorously for 1 minute.
• Stir in sugar to taste until dissolved.
• Divide the jam among six 8-ounce canning jars, leaving at least 1/2 inch of space between the top of the jam and the top of the jar (this space allows the jam to expand as it freezes).
• Cover with lids and let the jam stand at room temperature until set, about 24 hours.
• Store in refrigerator or freezer until ready to use.
• This keeps 3 weeks in the refrigerator or 1 year in the freezer.

PEACH FREEZER JAM

Steps:

• In large bowl, combine peaches and sugar.
• Mix well.
• Let stand 10 minutes.
• In small bowl, combine pectin and lemon juice; Pour over peaches.
• Stir thoroughly 3 minutes (a few sugar crystals will remain) Spoon into freezer proof containers.
• Cover.
• Let stand in fridge for 24 hours.
• Store in freezer.
• (Butter bowls work great).

PEACH FREEZER JAM (FRUIT JUICE SWEETENED)

Steps:

• Gradually stir in pectin into apple and lemon juice in a medium saucepan until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium high heat, stirring constantly. Remove from heat.
• Stir in peaches and stir for 1 minute. Ladel jam into clean plastic containers leaving 1/2 inch headspace. Put on caps and let jam sit in fridge until set. Put in the freezer for up to 1 year or keep in the fridge for up to 3 weeks.

NO-SUGAR-NEEDED PEACH JAM WITH STEVIA

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Peel, pit and finely chop or grind peaches. Measure exactly 3 cups prepared peaches into 6- or 8-qt. saucepot. Stir in water. Gradually add pectin, stirring until well blended.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Cook exactly 1 min., stirring constantly. Remove from heat. Stir in no-calorie sweetener. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.