• 2 pounds fully ripe peaches
  • 2 tablespoons lemon juice
  • 4 1/2 cups sugar
  • 1/2 cup light corn syrup
  • 3/4 cup water
  • 1 package (1 3/4 ounces) powdered fruit pectin


Rinse peaches; peel and pit. In food processor with steel blade in place, process prepared peaches and lemon juice until coarsely chopped(do not over-process; peaches will quickly turn to pulp). Measure 2 1/4 cups. If necessary, add water to make exact measure. Turn fruit into large bowl. Add sugar and corn syrup, stirring thoroughly to dissolve sugar. Let stand 10 minutes. In small saucepan mix water and fruit pectin.

Bring to boil over medium heat, stirring constantly, and boil 1 minute. Turn into fruit mixture. Stir vigorously for 3 minutes. Ladle into 1/2-or 1-pint freezer containers, leaving 1/2-inch headspace (no paraffin needed). Cover at once with lids. Let stand at room temperature until set. (It may take up to 24 hours.) Store in freezer.

Remove from freezer as needed and store in refrigerator between uses. May be stored in refrigerator up to 3 weeks.

Makes six 1/2-pint containers.

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Submitted 6/13/05.
Source: Woman's Day Appliance Cookboo
Submitted By: Linda Wilson
Peach Freezer Jam