Mrs Wagesu00ae No Cook Peach Freezer Jam Recipes

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PEACH FREEZER JAM RECIPE



Peach Freezer Jam Recipe image

Peach freezer jam is a fresh fruit relish that enhances the taste of breads, toasts and muffins. This recipe uses fresh peaches, lemon juice, sugar and pectin (gelling agent) to make sweet and tangy jam. Don't forget to read tips given below to make it a perfect freezer jam.

Number Of Ingredients 5

4½ cups peeled and chopped Fresh Peaches (approx. 8 medium peaches)
3 tablespoons Fresh Lemon Juice
1 packet Mrs. Wages® No Cook Freezer Jam Fruit Pectin
1½ cups Sugar
5 jars (8 oz each)

Steps:

  • Directions:Crush chopped peaches with potato masher until you get desired consistency.Measure out exactly 4 cups crushed peaches. Use remaining fruit for another use; you can prepare smoothie or juice from leftover crushed peaches.Transfer crushed peaches to a pan and bring it to boil over medium heat. When it starts boiling, remove pan from the stove and transfer crushed peaches to a large bowl. Let it cool at room temperature.When it cools completely, add fresh lemon juice and sugar. Stir using wooden spatula to dissolve the sugar. Let it stand for 10 minutes. Stir occasionally in between.Add pectin mixture in a prepared fruit and stir constantly, about 3-4 minutes.Pour jam into clean jars. Leave 1/2 inch of headspace in jars because it would expand during freezing. Wipe the rim and sides of jars using clean cloth. Cover them with lids.Let them stand at room temperature for 30 minutes to thicken.Freezer peach jam is ready. Store filled jars in a refrigerator. It stays good in refrigerator for up to 3 weeks and in freezer for up to 1 year. Once opened, keep it in refrigerator and consume within 3-5 days.

SIMPLE STEPS FOR "NO" COOK FREEZER JAM



Simple Steps for

These instructions come from a leaflet found in Ball Pectin packages. These instructions along with other recipes and instructions can also be found on Balls Canning website: www.freshpreserving.com

Provided by Julia Ferguson

Categories     Jams & Jellies

Number Of Ingredients 36

APRICOT NO COOK FREEZER JAM: YIELDS 6 (8 OZ.) HALF PINTS
do not peel. just pit and coarsley chop. crush chopped fruit one layer at a time using a potato masher. for best results, use fully ripe apricots.
3 1/4 c crushed apricots (abt 2 lbs. or 16 med)
6 c sugar
2 3 oz. pouches ball liquid fruit pectin
1/4 c lemon juice
BLUEBERRY, NO COOK FREEZER JAM: YIELDS 7 (8 OZ.) HALF PINTS
remove stems. crush one layer at a time using a potato masher. if using frozen, partially thawed, wild blueberries, crush and measure 4 1/2 cups. bring to a boil. proceed with step one directions.
4 1/2 c crushed blueberries (abt 3 lbs. or 7 6oz containers)
6 c sugar
2 3oz pouches ball liquid fruit pectin
2 Tbsp lemon juice
CHERRY, SWEET OR SOUR NO COOK FREEZER JAM: YIELDS 4 (8 OZ) HALF PINTS
remove stems and pits. pulse in food processor until finely chopped. do not puree. if frozen, partially thaw cherries. finely chop by hand.
2 1/3 c finely chopped cherries (abt 2 lbs)
4 c sugar
1 3 oz.pouch ball liquid fruit pectin
3 Tbsp lemon juice (use only with sweet cherries)
PEACH, NO COOK FREEZER JAM: YIELDS 6 (8 OZ.) HALF PINTS
peel and pit. cut into slices. crush slices one layer at a time using a potato masher. for best results, use fully ripe peaches.
3 c crushed peaches (abt 2 lbs or 8 med)
6 1/2 c sugar
2 3 oz. pouches ball liquid fruit pectin
1/3 c lemon juice
RASPBERRY, NO COOK FREEZER JAM: YIELDS 4 (8 OZ.) HALF PINTS
crush one layer at a time using a potato masher.
2 1/2 c crushed raspberries (abt 2 lbs. or 4 6oz. containers)
4 c sugar
1 3 0z. pouch ball liquid fruit pectin
2 Tbsp lemon juice
STRAWBERRY, NO COOK FREEZER JAM: YIELDS 4 (8 OZ.) HALF PINTS
hull and crush one layer at a time using a potato masher.
2 c crushed strawberries (abt. 2 1lb containers)
4 c sugar
1 3 oz. pouch ball liquid fruit pectin
2 Tbsp lemon juice

Steps:

  • 1. Combine prepared fruit with sugar in a large bowl, mixing thoroughly. Let stand 10 minutes.
  • 2. Add entire contents of Ball Liquid Fruit Pectin pouch(es) and lemon juice. Stir for 3 minutes.
  • 3. Ladle freezer jam into clean Ball freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year. Note: When freezing, Ball recommends straight-sided jars to allow for expansion.

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