Saturday, September 28, 2013

Cinnamon Peach Freezer Jam

3/4 cup unsweetened white grape juice
One 1.75-ounce package no-sugar-needed fruit pectin (or 3 tablespoons from a jar)
5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree)
1 cup granulated white sugar
1/8 teaspoon ground cinnamon

1 cinnamon stick
Five 8-ounce freezer-safe jelly containers

1. Heat the juice in a medium saucepan at medium-high heat until it comes to a boil. Whisk in the pectin. Continue to whisk until dissolved. Keep at a hard boil for 1 minute. Stir in 3 cups of peach puree, sugar Cinnamon stick and cinnamon. Bring back to a boil and keep at a rolling boil for 5 minutes. Remove from heat.

2. Transfer the mixture to a measuring cup with a spout for pouring (it will be very liquidy). Divide the hot mixture between the containers, leaving 1/2-inch room at the top of each jar (room for expansion during the freezing process). Place the tops on the jars and let them sit at room temperature until they are completely cooled off (12 to 24 hours).

I got this recipe from recipegirl I added the cinnamon stick to the recipe.

1 comment:

  1. Love this jam. There's a collection of peach and pear dishes on over at Carole's Chatter. It would be great if you added this to it. Cheers


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