Peach Freezer Jam (quick & easy!)

Peach Freezer Jam

(quick and easy!)

Official Post № 8:

We hope all of you have had some good peaches lately, they're definitely getting in season! Back home in Brigham City, Utah, this weekend is the annual Peach Days celebration. It's a fun weekend celebrating the "abundance of the best peaches in Utah" that has been going on since 1904.

Some of you may be thinking that making jam is way too hard to make on your own, and that's what I thought until I tried it out! By the way, I made this one day without Mami's help, and I still can't believe nothing went horribly wrong! This is definitely the most complicated recipe we've posted yet, because it's not as simple as "throw stuff in a blender" or "mix this stuff together then throw it in the oven." But don't worry, it's still not very hard!

So, why peach jam on a yogurt blog? If you head on over and check out our Basic Flavoring post (one of our first!) from a few months ago, you will notice that adding a spoonful of jam to homemade yogurt is our favorite way to eat yogurt when fresh fruit is not handy, or when we're simply feeling lazy! :)

This is what you will need:

2 lbs peaches (about 3 cups finely chopped)
4 1/2 cups sugar
2 T lemon juice
1 packet Sure-Jell (NOT the sugar free kind)
3/4 cup water
Enough containers to hold 6 cups of fantastic peach jam.

Directions:

Skin and chop up peaches, then mix with lemon juice and sugar. Set aside for 10 minutes, stirring often to thoroughly dissolve the sugar. Whisk together water and Sure-Jell packet, bring to a rolling boil. Let boil 1 minute, stirring constantly. Add to peach/sugar mixture, and stir for 3 minutes constantly. Pour in prepared containers, leaving an inch at the top to freeze. Let sit at room temperature for 24 hours before freezing or refrigerating. Makes 6 cups.

Expert tip:
Prepare your containers before doing anything else. Wash them, dry them, open the lids... whatever you need. Once you get to that point, you're not going to want to wait to wash jars. No need for any fancy canning jars and lids for this one. We ended up using 2 mismatched jars, miscellaneous Tupperware, and a Ziploc bag.

After chopping peaches nice and small (this is the most time consuming part), mix with sugar and lemon juice. Stir it up well, and let sit for a few minutes while the sugar brings out a lot of juices from the peaches.

Now, set the peach and sugar mixture aside. Whisk together water and Sure-Jell packet. Bring to a boil, and let boil for 1 minute, stirring constantly. Add this mixture to the peach/sugar mixture and stir constantly for 3 minutes.

Pour into individual jars or freezer bags. If freezing, make sure to leave about an inch of space in each jar.

Now, if you can't wait to try some, it won't hurt to take a spoonful out and put it in some yogurt or on a slice of toast. And make sure to lick the bowl!

Let sit at room temperature for 24 hours, then refrigerate or freeze. Keep in refrigerator for 3-4 weeks.

Makes 6 cups of fantastic jam.



Thanks for tuning in! Please let us know how the recipes turned out! Happy yogurting!

~Jeff & Mami

Did you miss the delectable Blueberry Buckle from a couple weeks ago? Or maybe some refreshing Orange Drinkable Yogurt?
Still curious how to make your own yogurt? It's easy!