Peach Freezer Jam Without Pectin Food

PEACH JAM RECIPE (WITHOUT PECTIN)

Steps:

• PREPARE JARS: Run 2-3 small jars (depending on size) through the dishwasher or washed in very hot water. You will make about 1 1/2 cups (480g) of peach jam.
• PEEL AND SLICE PEACHES: For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. If peaches are ripe, skins will slip off the peaches with your fingers. Here's a video on blanching method. Use small knife to peel stubborn spots if needed. Slice peaches and remove pits. Note 1.
• PREPARE PEACH MIXTURE TO COOK: Place peaches, sugar and lemon juice in a medium pot (mixture should only take up about 1/3 of pot so it doesn't boil over). If you are doubling the recipe, use a large pot and cook the jam a little longer. Squish the mixture with a potato masher or your hands. (I use my hands). I like to leave some chunks of peaches.
• COOK PEACH JAM: Heat mixture to medium-high heat and bring to a boil. Lower to medium heat (5-6 on my dial) and boil on a medium rolling boil for 17-22 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. A pot with a larger bottom surface will take less time. If you have doubled the recipe, You can remove the foam if you like by scooping it out with a spoon or adding a teaspoon of butter to contain the foam. I don't bother. See Note 2 - how to tell when jam is done. Taste and adjust flavor as needed e.g. add a bit more lemon juice or sugar as you like. I sometimes add a small pinch of salt to bring out the brightness of the peaches.
• STORE THE JAM: Scoop jam into jars. Cool, then cover tightly and store in the fridge or freezer.

PEACH FREEZER JAM

Steps:

• Combine peaches and sugar in a bowl. Mix well and let stand, stirring occasionally, for 10 minutes. Stir pectin into lemon juice in a small bowl. Add pectin mixture to the peaches. Stir jam constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
• Pour jam into food storage containers, leaving 1/2 inch space at the top for expansion during freezing. Cover and let stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator.