Print

Small-Batch Peach Freezer Jam No Pectin Easy Recipe

peach freezer jam no pectin - featured image
Print Recipe

This small-batch peach freezer jam requires no pectin and is incredibly easy to make. It captures the taste of perfectly ripe peaches in a soft, spreadable jam that’s perfect for beginners.

Ingredients

Scale
  • 5 cups fresh peaches, peeled and chopped (about 3 pounds)
  • 3 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon unsalted butter (optional)
  • Pinch of sea salt

Instructions

  1. Prepare the peaches: Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each peach. Drop peaches into boiling water for 30-45 seconds, then transfer to ice water. Peel, halve, pit, and chop into 1/2-inch chunks. Measure 5 cups.
  2. Maceration: In a large pot, combine chopped peaches and sugar. Stir gently and let sit for 10 minutes until juices are released.
  3. Start cooking: Place pot over medium-high heat. Add lemon juice, optional butter, and salt. Stir constantly until mixture comes to a full rolling boil (5-7 minutes). Reduce heat to medium and continue boiling, stirring frequently, for 15-25 minutes.
  4. Wrinkle test: Place a small plate in the freezer. Drop a spoonful of hot jam onto the cold plate. Let sit 30 seconds, then push with finger. If it wrinkles and doesn’t run back together, it’s ready. If not, boil 2-3 more minutes and test again.
  5. Remove from heat and skim foam: Once jam passes wrinkle test, remove from heat. Skim off foam with a spoon and discard.
  6. Fill jars: Let jam cool in pot for 5 minutes. Ladle into clean jars, leaving 1/2 inch headspace. Wipe rims, screw on lids tightly.
  7. Cool and set: Let jars sit at room temperature for 12-24 hours without disturbing.
  8. Freeze or refrigerate: Label jars with date. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Notes

Do not walk away from the pot as jam can scorch quickly. Use a wide pot for faster evaporation. Trust the wrinkle test over cooking time. If jam doesn’t set, re-cook with extra lemon juice. Peaches should be ripe but firm. For best flavor, let jam sit for a week before using.

Nutrition

Keywords: peach jam, freezer jam, no pectin, small batch, easy jam, summer preserving

Find it online: https://eliplate.com/small-batch-peach-freezer-jam-no-pectin-easy-recipe/