Strawberry Peach Freezer Jam

 

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Fall is definitely in the air in Southeast Idaho, but it is still technically late summer. 🙂  Every Fall, I like to get a box or two of juicy, sweet peaches.  Last week, I shared my recipe for Fresh Peach Cobbler. Today, I am sharing our favorite peach strawberry freezer jam.  It is super easy and fast to make and tastes delicious!  Truth be told, I haven’t purchased jam from a grocery store in YEARS.  I make several batches of strawberry and peach strawberry jam every year.  My kids love it on sandwiches, pancakes, rolls, etc.

Strawberry Peach Freezer Jam

3 cups diced peaches (6-8 peaches)

2 cups diced strawberries (about 1 1/2 lbs.)

2 Tbsp. lemon juice

7 1/2 cups of sugar

2 boxes of Sure-Jell Pectin (Not MCP)

1 1/2 cups water

Notes: This recipe is an adaptation of the recipes found inside the Sure-Jell box.  I basically combined the recipes for peach jam and strawberry jam into a double batch and reduced the sugar. Yes, I know that is a ton of sugar.  If you are looking for a low sugar version, then buy the pink box of Sure-jell.  Measure all ingredients exactly or the jam will not set up correctly.  Make sure you buy the Sure-Jell brand and not the MCP that looks just like it.  MCP’s recipe is different and uses sugar and corn syrup.  This recipe will make 6 pints of jam.  I reuse canning jars, but you can also use plastic freezer jars as well. Prepare jars before you begin.

How to make freezer jam

Peel, remove the pit, and slice the peaches and remove the stems from the strawberries.  I use my blender to chop each kind of fruit into smaller pieces.  You do NOT want to puree it.  Just use the pulse button to finely chop it up.  You want the jam to have pieces of fruit in it.  Measure 3 cups of peaches and then 2 cups of strawberries in a large bowl.  Add lemon juice and sugar and stir to combine.

The sugar will dissolve as you combine it with the fruit.  Let it sit for 10 minutes, stirring occasionally.

Halfway through, start the pectin.  Combine the two packets of pectin with 1 1/2 cups of water in a saucepan.  Bring to a boil over medium-high heat.  Stirring continuously, boil mixture for 1 minutes.  Pour pectin mixture into prepared fruit and stir for 3 minutes.

Using a funnel, pour two cups of jam into each jar.  This funnel on Amazon is just like the one I have used for years. Wipe off edges and put on lids. You do not need to use new lids since the jars do not need to be sealed in the freezer. Allow jam to sit at room temperature for 24 hours to set.  Label with the date and place in freezer.  It will last for up to a year if your kids don’t eat it all first. 🙂

 

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