So I froze enough for five Peach Pies with Lattice Crust, made two batches of jam and had some left to enjoy in the present. Just think how much I'm going to enjoy these luscious peaches in the middle of winter! And that's the thing about freezer jam--strawberry freezer jam tastes just like fresh strawberries and peach freezer jam tastes just like fresh peaches.
If you'd like to experience a bit of summer in the middle of winter, break out the jam jars and make a batch or two of freezer jam. It's so easy. You can whip up a batch in under an hour. Please leave a comment and tell me what you're doing with fruit this summer.
(Makes six or seven 8-ounce jars)
I used the same ingredients as the Sure-Jell recipe but made a crucial change to the method, so this is my jam.
4 cups prepared fruit (buy about 3 to 4 pounds fully ripe peaches)
2 tablespoons fresh lemon juice (about 1 medium lemon)
2 1/2 cups sugar
1 box Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes
2 Peel and pit peaches. Finely chop fruit. I can't imagine doing it without a food processor (love my Cuisinart; see the "My Little Shop" page for a current model). With metal blade in place, add 1-inch peach chunks to work bowl and chop finely using short pulses (about ten 1-second pulses). Don't puree, though; jam should have bits of fruit. Measure exactly 4 cups prepared fruit in 4-cup glass measure.