This summer we have had an abundance of peaches. The trees of been loaded with fresh, red and orange peaches. The kids and I have enjoyed picking peaches on our farm. We have been eating them, and I have been baking pies and cobblers and today we made freezer jam.
The first step is to sanitize your kitchen. An important part of canning is to have a clean environment. Wash and dry your containers or jars. Then peel and slice the peaches. The peaches then should to be cut into fine pieces. Measure 3 cups of cut peaches into a bowl. Measure exactly 4 1/2 cups of sugar and 2 tablespoons of lemon juice. Mix into peaches and let set for 10 minutes. Tip, measure with a dry measuring cup for better accuracy.
Next, measure 3/4 cup water into saucepan. Add pectin. Stirring continually. Boil and stir 1 minute. Remove from heat. Stir pectin into peaches for three minutes until sugar is dissolved. Pour into prepared containers and cover. Let stand at room temperature for 24 hours until set. Then store in freezer. Thaw in refrigerator when ready to eat. Enjoy the fresh peach jam on biscuits or toast, even pancakes!
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