Peach Freezer Jam
Recipe 4 from Farm to Fork
By: Emeril Lagasse
You can find this recipe on page 303
These are the ingredients you will need for this recipe:
2 3/4 cups finely chopped peeled and pitted ripe peaches (about 2 1/4 pounds)
6 1/2 cups of sugar
2 pouches (1box) liquid fruit pectin
1/3 cup freshly squeezed lemon juice
1/4 teaspoon almond extract
1 vanilla bean
I am using Heirloom Fay Elberta Peaches! These Peaches are from a local farm. They were purchased from Chaffin Family Orchards . Check them out!
They are very yummy and super juicy.
Combine Peaches and sugar in a bowl and stir to combine.
Smash your peaches to a consistency you will like.
Add other ingredients and stir. Make sure mixture is not grainy.
Spoon jam into jars. The color is so incredibly pretty! It smells so delicious.
Cover the jars and let stand for 24 hours at room temperature to set.
You may store the jam for 3 weeks in the fridge or up to a year in the freezer.
Makes 8 half pint jars. I made a double batch and did many different size jars.
I will be using some of my jam for cookies at Christmas.