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Peach Freezer Jam

September 17, 2010
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Peach season may be concluding, but after this summer of love, I can hardly let them go so easily.  As a romantic act to keep peach season alive through the autumn and winter months, I decided to make peach jam!  Honestly, I originally made this recipe over a month ago, but it’s so delicious that we’re almost through the entire batch.  Six jars!  Can you believe it!?  Now, again in the kitchen, with the last peaches I made another six 16 ounce jars.  We’re giving our best effort to fight the addiction and allow ourselves to savor the richness of the jam flavor at least until New Years!

Despite my first and best effort at making rhubarb jelly from the experimental recipe of my mind, I decided to consult with a tested and true recipe for peaches.  It comes from Eating Well magazine, August 2008.  The original recipe can also be found here. I have to admit that I’ve rarely had peach jam or jelly, but this recipe blows me away.  Friends have commented that it’s so flavorful, it could be appreciated by itself.  Below is an amended ingredient list of the original.

Peach Freezer Jam

2 lbs ripe peaches, pitted and quartered
1 3/4 c.  unsweetened white grape
1/2 tsp freshly grated lemon zest
1 Tbsp lemon juice
1 1.75 oz package fruit pectin
11/3 c. sugar

To Do:
1: Coarsely chop peaches in food processor.  Measure out 3 cups and reserve the rest for another recipe.
2: Place white grape  juice, lemon zest and lemon juice in a large saucepan.  Gradually stir in pectin; continue stirring until completely dissolved.  Heat on medium-high and bring to a full rolling boil, stirring frequently.  Boil hard for 1 minute, then remove from heat.
3:  Immediately stir in chopped peaches.  Stir vigorously for 1 minute.  Stir in sugar.
4: Divide jam into jars, leaving at least 1/2 inch of space between the jam and the top of the jar.  Cover with lids and let the jam sit at room temperature until set, about 24 hours.  Store in the refrigerator or freezer until ready to use.

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