I just can’t resist fresh peaches at the farmers’ market. Which means I usually end up coming home with way more than we can eat. But when preserving peaches is as easy as this recipe for peach freezer jam, there’s really no such thing as too many peaches.
When choosing peaches, look for fruit that is deeply colored (not green) and fragrant. Fruit should be firm but slightly soft to the touch. Avoid peaches with green around the stem end. They may have been picked too early and probably won’t ripen well. You definitely want ripe peaches for making jam. If they’re not quite ripe when you buy them, they can be ripened at room temperature, stem-side down, until the flesh feels soft when pressed and they become somewhat fragrant.
I already mentioned how easy this jam is! It’s one of the reasons I love freezer jams in general. No standing over a hot stove in the middle of the summer. You just stir together your coarsely pureed peaches with some sugar, lemon juice and instant pectin, then put the mixture into jars and freeze. You’ll get about four 8-ounce jars from this recipe. The jam will keep in the refrigerator for up to 3 weeks, and in the freezer for a year.
Who Dished It Up First: Adapted from Southern Bite.