Peach Freezer Jam - Eating Well Magazine

“I got this recipe out of the August '08 Eating Well Magazine. I made it using about 3/4 C of sugar and apple juice. It worked great. I'm putting the recipe here so I don't lose it, because my family loved it. I like the fact that it is lower in sugar than other freezer jam recipes. The magazine says not to use regular pectin in place of the no sugar needed pectin. I used Ball brand natural no sugar needed pectin. The prep time listed does not include the setting up stage after placing in jars.”
6 8 ounce jars

Ingredients Nutrition

  • 709.77 ml peaches, mashed. About 6 peaches
  • 414.03 ml unsweetened white grape juice or 414.03 ml apple juice
  • 2.46 ml fresh lemon zest
  • 14.79 ml lemon juice
  • 49.61 g of no sugar needed pectin
  • 236.59-709.77 ml sugar


  1. Place white grape (or apple) juice, lemon zest and lemon juice in a large saucepan.
  2. Gradually stir in pectin; continue stirring until completely dissolved.
  3. Place over medium-high heat and bring to a full rolling boil (a boil that cannot be “stirred down”), stirring frequently.
  4. Boil hard for 1 minute. Remove from the heat.
  5. Immediately stir in the mashed peaches. Stir vigorously for 1 minute.
  6. Stir in sugar to taste until dissolved.
  7. Divide the jam among six 8-ounce canning jars, leaving at least 1/2 inch of space between the top of the jam and the top of the jar (this space allows the jam to expand as it freezes).
  8. Cover with lids and let the jam stand at room temperature until set, about 24 hours.
  9. Store in refrigerator or freezer until ready to use.
  10. This keeps 3 weeks in the refrigerator or 1 year in the freezer.

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