I love peaches especially Ontario peaches in the summer so sweet and juicy! I love peaches when they are a bit soft and really juicy, my son likes them hard and a bit unripe. The perfect peach for jam is the soft and juicy ones.
I had made a batch of peach freezer jam last year but the peaches were not juicy enough, in fact they were a bit dry. The sugar too didn’t dissolve, same problem with a batch of raspberry jam I made in July! I learned my lesson and will only make jam with really fine pure cane sugar!
The jam turned out perfect this time! The peaches were ripe & juicy, the sugar fine..yes finally a good peach freezer jam!
Will be good in the freezer for at least a year, and in the fridge for 3 weeks.
What you will need:
- 3 cups mashed but textured peeled peaches
- 5 cups sugar
- 2 tbsp lemon juice
- 1 Package Certo (original crystals)
- 3/4 cup water
Rinse peaches and peel, cut and then lightly mash peaches I used about 7 large peaches. Combine with sugar and let stand for 10 minutes.
Prepare the pectin (Certo), combine Certo with the water bring to a boil and boil for 1 minute.
Add in the prepared Certo and lemon juice stir for 3 minutes. Pour into prepared jars or freezer containers, cover with lids and leave at room temperature for 24 hours or until set, then freeze!