Current favorite breakfast? Biscuits & jam. Homemade peach jam.
Peaches are one of the best things to come out of summer. With the end of the season nearing, they’re amazingly fresh, incredibly juicy, and super inexpensive. We took advantage of the sales and made peach freezer jam to stretch out peach season a little longer.
There’s almost no recipe… almost. Peel and cut fruit, stir in sugar and pectin. Pour into jars. Spread over biscuits. Lick fingers clean. It’s almost that easy!
You can peel a peach a couple of ways. A paring knife or vegetable peeler works just fine, but you do lose a little of the fruit in the process. I usually blanch the peaches to loosen the skin – this removes only the skin. To peel a peach, simply bring a pot of water to boil. Cut an X into the bottom of each peach and drop into the water for 60 seconds. Transfer peaches to a bowl of ice water to cool quickly. The skins will pull right off!
Freezer Peach Jam
A quick no-cook freezer jam made from fresh peaches.
- 3 1/3 cups peaches, peeled and finely chopped (about 6 medium)
- 1 1/3 cup sugar
- Juice of 1 lemon
- 4 Tbsp Ball RealFruit Instant Pectin*
- 1/2 tsp ground cinnamon
*Instructions may vary based on your brand of pectin. Verify before proceeding if using another brand.
- Stir peaches, sugar, lemon juice, and cinnamon in a medium bowl and let sit 10 minutes.
- Gradually add in pectin while stirring to prevent clumping, and stir for 3 minutes.
- Transfer jam to 8 oz jars (I got 5 1/2 jars), leaving at least 1/2 inch of head space between the top of the jam and the lids.
- Let jars sit 30 minutes before transferring to the fridge or freezer.
Yields: ~6 half pints
Estimated time: 40 minutes