Cinnamon Peach Freezer Jam

Cinnamon Peach Freezer Jam

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.

Cinnamon Peach Freezer Jam

How to Make Cinnamon Peach Freezer Jam

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 for 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.

Cinnamon Peach Freezer Jam

 

 

Cinnamon Peach Freezer Jam

Yield: 6 jars

Total Time: 15 minutes

Ingredients:

4 cups yellow peaches, peeled & diced
2 1/2 cups of white sugar
1 cup of water
1 packet of Sure Jell (less sugar needed) Premium Fruit Pectin
1 tsp cinnamon
2 tbsp lemon juice

Directions:

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 for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.

 

Recipe and photos by For the Love of Cooking.net

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8 Comments

  1. Your jam looks quite lovely! I grew up on freeze jam, but we only had raspberry (my all time fave), cherry or strawberry. The peach looks amazing. I will have to give it a try! This would make a great food gift.