Making Peach Freezer Jam is an easy way to preserve summers best flavor!
Servings: 38 ounce jars
juice from half of a lemon
To peel the peaches, bring a large pot of water to a boil. Score (barely slice in an x) the bottom of each peach. Place peaches in boiling water and remove once the skin from the x starts to peel back (about 1 minutes or less).
Place hot peaches in a couple large bowls of ice water to stop them from cooking. Once cool, peel the skin off the peaches.
Slice peaches into quarters then place in a large bowl. Squeeze lemon juice over the peaches then sprinkle the cup of sugar on top. Let the peaches macerate (get juicy) in the sugar for 1/2-1 hour.
Transfer the peaches into a heavy bottom pot. Add the honey and salt. Bring to a simmer then cook for 1 hour or until desired thickness. Use a wooden spoon to occasionally stir and prevent the jam from sticking to the bottom of the pan. Use a blender or immersion blender for smooth jam.
Transfer to 3 8 ounce jars that are freezer safe (straight edges) or to freezer safe plastic containers.
The great thing about freezer jam instead of canned jam is that you don't have to be exact with the recipe and you don't need loads of sugar to preserve the fruit. Just enough sugar is plenty and alter to your own preference!