We've already made strawberry jam from three flats of strawberries we picked this year. Yesterday, however, we bough South Carolina peaches at a stand and I made peach jam. I used to cook and can jam, but the last several years found that making freezer jam is easier and tastes the same! One can purchase freezer pectin at many stores. For my peach jam, I added 2 tablespoons of lemon juice to 3 1/3 cups of diced, fresh peaches. Then I mixed 4 tablespoons of instant freezer pectin to 1 1/3 cups of sugar. Stirred in the fruit for three minutes, then let it set in the jar for 30 minutes before freezing. I followed the same recipe for strawberry jam with the exception of the lemon juice. I also made strawberry-blackberry jam. YUM. I can't wait until our blackberries are ripe and we have enough to make straight up blackberry jam. Of course, I have also made lemon curd this year, too. Nothing quite as yummy as fresh, homemade lemon curd.
|Finished Peach Jam|
|Strawberries that ended up as jam!|