How to Make Freezer Jams – We’re Jammin’ Now!
I then purchased the pink box of Sure-Jell Pectin, which is what I used to make strawberry, blueberry and blackberry jams. This jam is for us normal folks who do not like and do not need the over the top sugar taste. You can also use a sugar substitute (like Splenda) when using this pectin. Again, this pectin will work for the
troublesome more time consuming cooked jams and jellies or freezer jam. The recipes (that come in the little pink box) require between two and a half cups to three cups of sugar to make jam! That’s waaay less sugar and jam made with this pectin has a lovely fresh fruit taste!
We really enjoy the flavor of the fruit, so this was my choice for all of my jams until I tried the Ball Instant Fruit Pectin (the little green bag)! This pectin is used just for making freezer jams and it only requires one and a half cups of sugar! And when faced with twenty-five pounds of peaches to put up and can, that would be a whole lotta sugar if I were using the other pectin! Besides that, this really is our favorite (just because it’s the latest in the jam expedition…). This jam tastes just like a fresh, local, juicy Summer peach plopped right down on a big ole hunk of buttered toast! It doesn’t get much better than that (or else I have totally lost touch with reality!).
Although freezer jams do not require the same cumbersome steps and sterilization methods as regular jams, I still would suggest that you wash your cute little crystal quilted 8-ounce Ball freezer jam jars in either hot soapy water or your dishwasher right before using them. Be sure to also wash the lids and rims in hot soapy water and dry them right before using. You cannot re-use the lids again as the seal will not work the second time around, but of course, they sell packages of replacement lids.
Just in case you don’t know, do not use any fruit that has been compromised in any way (like little critters nibbling on your fruit while on the tree). It is not worth the risk of contamination just to save a peach or two. Of course, I don’t have fruit trees to have critters nibbling at my fruit, but I thought I would mention that since some of you do!
Here is a recipe for the Bunkycooks latest and new favorite – South Carolina Peach Freezer Jam! Just so you know, there is one added step in this recipe that used to be on the little green bag of Ball’s Instant Fruit Pectin. They removed this step on the newer bags, but I say do it. Bring the peaches to a boil first (and this only applies to peaches). It will make your jam set up thicker. Now you be jammin’ mon! Have great weekend!
South Carolina Peach Freezer Jam
Makes 5 to 6 8-ounce jars
4 cups of ripe, fresh crushed peaches (that have been peeled and pitted)
1 1/2 cups of granulated sugar
3 tablespoons fresh squeezed lemon juice
1 package (1.59 ounces) of Ball Instant Fruit Pectin
Bring your peaches to a boil in a medium saucepan. Stir in sugar and lemon juice. Let this mixture sit for 10 minutes.
Gradually stir in bag of pectin (be sure not to get clumps). Once the pectin is combined, stir the mixture constantly for three minutes. Ladle into clean jam jars, seal with lids and rims. Let stand for 30 minutes.
You can enjoy immediately or place in the freezer. The jam will be good for a couple of weeks in the refrigerator (if it lasts that long!) or it will last up to one year in the freezer.