My friend Heather called me a few weeks ago and asked, “Hey friend, do you want to make jam?” Umm YES! I love jam (Apricot and Boysenberry are my fave FYI)…hopefully this doesn’t sound weird but I love it not only because it is delish, but because it is so pretty! Anyway, she wanted to make it as a favor for our friends Karla & Jason’s Baby-Q Shower that she was throwing. What a great idea! Party favors can be so boring…it’s nice to get one you can actually use. (For the record at our wedding we had a boring favor (a C.D.). Yes I got married when they still made C.D.’s). Heather found this recipe on Pinterest for a Peach Freezer Jam.
The Good News: It takes a lot less time to make than normal jam.
The Bad News (Sorta): It stays fresh in the fridge for only about 3 weeks. (But you can keep it in the freezer for a year).
We followed the recipe and only changed it slightly. That’s what I like most about the recipe; You can change it! Add different fruit, different juice flavors, combine fruits, etc. It’s just great to have a jam recipe that doesn’t take long to make! Thanks Recipe Girl!
- 1/2 cup unsweetened white grape
- 1/4 cup fresh lemon juice
- 2 tsp. pure vanilla extract
- One 1.75-ounce package no-sugar-needed fruit pectin (or 3 tablespoons from a jar)
- 5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree)
- 1 cup granulated white sugar
- 1/8 teaspoon ground cinnamon
- Five 8-ounce freezer-safe glass jelly jars
Put peaches in a pot of boiling water until the skins loosen (about a minute). *NOTE: The longer you leave them in the water the less firm your peaches become and they could break down…..so keep an eye on them.Then transfer peaches to a bowl of ice water for 30 seconds.
Peel skin off the peaches (this is the fun part).
Chop peaches. Puree the peaches roughly. (You don’t want them completely smooth)
Bring grape juice and lemon juice to a boil. Then whisk in the pectin completely and let it boil for 1 minute.
Stir in 3 cups of peach puree, sugar, vanilla extract, and cinnamon. Bring back to a boil and keep at a rolling boil for 5 minutes. Remove from heat.Divide the hot mixture between the jars (ours made more than 5 for some reason and we used tupperware which worked great too), leaving 1/2-inch room at the top of each jar . Place the tops on the jars and let them sit at room temperature until they are completely cooled off (12 to 24 hours). Then refrigerate or freeze!Attach a label or instructions to the jars for a cute favor!