It concerns me that there are people who have never heard of pectin.
Granted, I'm talking about a very small sample group in this instance--four people working at two different grocery stores--but how can it be that so many folks don't know anything about making jams and jellies at home anymore?
I guess that I should take this realization for what it is and just be grateful that my mom and grandmas not only made fruit preserves from scratch but also let me, nay, encouraged me to help! The truth is, they're not that difficult to make and it can be a very satisfying and rewarding process.
My first attempt at making jam this June did not inspire confidence. Happily, this second go-round was peachy keen, and it's currently being enjoyed on everything from plain ol' buttered biscuits to open-faced mozzarella, peach jam, and fresh basil sandwiches.
I added cinnamon to this batch because, well, I add cinnamon to just about everything. In this case, it was not a daring choice by any means, but rather a sensible, obvious, and very delicious one. I have a feeling I'm going to get a little jam-crazy this summer, so be prepared.
Cinnamon Peach Freezer Jam
Makes 5 half-pints
- 4 cups peeled and finely chopped peaches (buy about 3 to 4 pounds fully ripe peaches)
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 2-1/2 cups granulated sugar
- 1 box Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes
- 1 cup water
Sterilize half-pint glass jars and lids with boiling water. Dry thoroughly.
Measure exactly 4 cups prepared fruit in 4-cup glass measure.
Pour fruit into a saucepan. Cook, uncovered, over medium heat just to the boil (bubbling in the middle as well as around the edges). Remove from heat and stir in lemon juice and cinnamon.
In a clean saucepan, stir together sugar and pectin, then stir in water.
Bring to boil over medium-high heat, stirring constantly. Boil and stir 1 minute; remove from heat.
Immediately add peach mixture; stir 1 minute or until well blended.
Fill all jars immediately, leaving 1/2 inch space at top for expansion. Wipe any drips off top edges of jars; immediately cover with lids. Let stand at room temperature 24 hours.
Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.