I was asked to be a Canbassador again this year for the Washington State Fruit Commission. They have a great site called Sweet Preservation which has great information for preserving fruit. What a great opportunity it is to work with their beautiful and delicious fruit! They sent me a large box of delicious peaches, and I was happy to preserve them for our family to enjoy this winter. Because the peaches were very ripe, I decided to make them into freezer jam. My family (especially my kids) eat a lot of jam on homemade bread, and they even love jam on pancakes. Peach freezer jam captures that fresh peach taste because it isn't cooked, and I love that fresh taste in the cold months. This recipe incorporates vanilla, which adds a perfect flavor to the peach jam.
Peach Vanilla Freezer Jam
2 pounds fresh peaches, peeled, pitted and chopped
1 1/3 cups sugar
1 Tbs. lemon juice
1 tsp. pure vanilla extract
4 Tbs. Ball Real Fruit Instant Pectin
Drop whole peaches into boiling water for about 30-60 seconds. Transfer to sink full of cold water to quickly cool. This allows you to peel the peaches easily, and the skins will slide right off. Discard skins and cut peaches in half, removing the skins and any bruised or aged fruit. If you like your jam with fruit chunks, chop peaches and place in a bowl. For a smoother jam, blend peaches until smooth. Place in a large bowl.
Add the sugar, lemon juice, and vanilla to the bowl of peaches, stir to combine, and let sit for 10 minutes. Add pectin to mixture and stir well for about 3 minutes, until no clumps remain.
Transfer jam mixture into jars or plastic containers and freeze. Jam will last about 1 year in the freezer, and three weeks in the fridge.