Are you canning all you can? Don’t worry. I’m not, either. I would love to one day be super DIY-cute and canny, especially next Summer, when we plan to grow lots more fruits and veggies, and give away my jarred efforts to friends all humbly-and-farmer-girl-like. Alas, I am not there yet. As I have mentioned, we have an abundance of fruit already this year from a peach and apple tree in the front yard and already much has fallen. I have done my best with pie-making and crisp-baking, and have since moved on to this super simple jam.
Freezer jam is awesome because it takes very little time and investment. It keeps for about a year in the freezer, though you have to use it within three weeks, once you move it to the fridge. I didn’t have to sterilize jars and submit to all the steps of regular canning, which I imagine to be Herculean. I love how quickly this came together; I put four cups of fruit to good use and don’t have to wade through another delicious pie (the horror). This morning, I plucked a big wooden bowl full of stone fruit, followed the recipe on the Ball Jar website, and now I am swimming in jam. This is how I kicked it out.
Peach No-Cook Freezer Jam
Adapted from a recipe on the Ball Jar website; Makes 5 half pints.
- 4 cups crushed peaches, pitted
- 1 1/2 cups sugar
- 5 tablespoons instant pectin
1. I skinned the peaches by shocking in boiling water for thirty seconds then submerging them in a big bowl if ice water.
2. The skin peeled off easily with my fingers.
3. I pitted the peaches by pulling the flesh apart with my hands. Stoned the peaches?
4. Using a large slotted spoon, I crushed/mashed the peaches thoroughly, but not completely, so that some chunks remained.
5. I removed the fruit to a bowl, and measured out 4 cups into a bowl with the granulated sugar and the pectin. [Aside, when I was a little girl, I tried to grow a peach tree by planting the pit in our backyard. I was so sad when a magical tree never grew.] I integrated the fruit, stirring for three minutes.
6. I filled the jars and covered, let stand for thirty minutes.
7. I froze all but one plastic jar, using it to slather an English muffin with unsalted butter and sweet peach jam. Heaven!
I really think everyone should make this stuff. The effort-to-reward ratio is exactly right, and it tastes so much fresher and cleaner than store-bought. All is right with the world. Grow those victory gardens and remember, when you ride alone, you ride with Hitler. Happy end of Summer!