Tuesday, April 16, 2013

Freezer Jam made with Canned Peaches

Peach Freezer Jam

My Tuesday recipe is Freezer Jam.  Today I made peach jam out of canned peaches.  You can use almost any fruit.  The fruit can be fresh, frozen or canned.  Most of the time I make strawberry jam with frozen berries, but today I needed jam (dad has toast every morning with jam) and I was almost out.  Canned peaches were all I had on hand.

Here is the recipe:

2 Large cans (29 oz.) of Peach slices or pieces (drained and chopped to make 4 cups)
1 1/2 cups sugar (can also use a granulated no calorie sweetener)
1 Pkg. (1.59 oz.) of Instant fruit pectin
3 Tablespoons of lemon juice (peaches need lemon juice other fruits do not)

I open the cans and pour the peaches into a colander.  The excess juice must be drained or the jam will be too soupy.  If this happens the result makes an excellent ice cream topping but it won't set enough to call it jam.  While it is draining, I chop the peaches in the colander.  How fine the peaches are chopped depends on how chunky you like your jam.  We like larger pieces.  If you want to use a blender to finely chop the peaches, you can.  Just drain the excess juice and you may need another can of peaches to get the four cups of pulp.

Chopped peaches, bottled lemon juice and my favorite little chopper

Mix together one package of instant pectin and 1 1/2 cups of sugar.  Then add three tablespoons of lemon juice to the chopped peaches and let that sit for about ten minutes.  Slowly add the sugar mixture to the chopped fruit and stir a full three minutes.  Ladle the stirred mixture into clean jars and let it set up for at least thirty minutes.  Now it is ready to use or freeze.  I keep the jar I am using in the refrigerator. 

I also made a fresh loaf of bread today.  We can't wait to cut it and have warm homemade bread and jam.  Maybe I'll even put on some peanut butter and then the jam.  Yummy!


  1. You truly are the / a cabin countess! Great posts

  2. How much jam do you estimate this made?

  3. It makes the three jars shown plus a small amount left over. I would say about 3 pints. Someone else made this and didn't let it drain enough so it didn't gel properly. Be sure to drain as much juice out as you can and use the no cook instant pectin, but it still won't be stiff jam. Thanks.

  4. This looks really interesting - the whole making jam from fresh fruit is expensive and bothersome if you don't grow your own. Will definitely be giving this a go, thanks!

  5. You say to add 3T lemon juice.
    Do you use the same amount if you are using the bottled reconstituted juice?

  6. Your bread is beautiful! Is the recipe available on your blog?

  7. If you put bread in the search box, several types will come up. I think this is the one you are referring to. http://www.thecabincountess.com/2014/06/creamy-vegetable-soup-and-english.html

  8. can I make this without the pectin

    1. I don't think so. It would be runny but if you keep it in the freezer and use it for ice cream or light spread on bread, it would taste good. I have never tried without pectin.

  9. Can you put the jars n pot after made to boil for so long so you can keep them on shelf

  10. Are these 3 jars shown pints or half pint jars?

  11. I will be sharing this as a cooking activity for our 3rd, 4th, & 5th graders in our summer program.
    Each child will be taking home a jar of jam they helped make 😋🍑💛

  12. I loved this and getting ready to make more for my neighbors. We had a peach tree so have so many jars of peaches. This a a great way to use some of them up. Made biscuits to to try it with. Outstanding. Thanks for this recipe.