Ingredients for Peach Freezer Jam Eating Well Magazine
- Peaches
- Unsweetened White Grape Juice
- Fresh Lemon Zest
- 2 tablespoons lemon juice
- 1 box (1.75 ounces) Ball brand natural no-sugar-needed pectin
- ¾ cup granulated sugar (or to taste)
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How to Make Peach Freezer Jam Eating Well Magazine
- Combine 1 cup white grape juice, 1 tablespoon lemon zest, and 2 tablespoons lemon juice in a large saucepan.
- Gradually whisk in 1 box (1.75 ounces) Ball brand natural no-sugar-needed pectin until completely dissolved.
- Place over medium-high heat and bring to a full rolling boil, stirring constantly.
- Boil hard for exactly 1 minute, stirring continuously.
- Remove from heat immediately.
- Stir in 4 cups mashed ripe peaches (about 4 medium peaches). Stir vigorously for 1 minute.
- Add ¾ cup granulated sugar (or to taste). Stir until completely dissolved.
- Ladle the hot jam into six 8-ounce canning jars, leaving ½ inch headspace at the top of each jar.
- Wipe jar rims clean, apply lids and rings, and let stand at room temperature for 24 hours to set.
- Check for a good seal. Store in the refrigerator for up to 3 weeks or freeze for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
187g
Fat
0g
Carbs
18g