We just made a batch of raspberry freezer jam and my kids loved it so much they wanted to try making another batch. I saw a cinnamon peach freezer jam at A Southern Grace that looked perfect so I suggested we try it. The kids did a great job making this jam and the peaches and cinnamon made my house smell incredible. Both kids tried some of this cinnamon peach freezer jam on their vanilla ice cream last night for dessert and said it tasted AMAZING.
Peel the washed peaches and cut them into chunks. Place them in a bowl then mash them a little bit with a potato masher.
Note: Reducing sugar, water, pectin or peaches will result in set failures. USE EXACT AMOUNTS.
Add exactly 2 1/2 cups of sugar, 1 cup of water, and one packet of pectin to a saucepan. Bring mixture to a boil on medium high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat. Quickly add the mashed peaches along with the cinnamon and lemon juice into the hot sugar mixture. Stir until thoroughly mixed. Bring to a boil and stir for 1 minute. Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; Cover. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
Note: If you are using different pectin than the one pictured above (Sure-Jell for use in less or no sugar), you need to follow the instructions from your pectin package, not this recipe. Different pectin’s call for different amounts of sugar and fruit.