Wednesday, August 11, 2010

Peach Freezer Jam

Oh my god, this is good. I am eating it straight from the jar.

3 cups chopped, peeled fresh, local peaches (2 lbs or so)
4 cups sugar
2 pouches (1 box) Certo liquid fruit pectin (6 oz total)
1/3 cup freshly squeezed lemon juice
1/4 tsp almond extract
1 vanilla bean, seeds scraped out and reserved, bean cut into 8 small pieces

1. Combine peaches and sugar in a large mixing bowl and stir. Set aside for 10 minutes, stirring occasionally. The sugar should be nearly dissolved.

2. In a separate bowl, combine the pectin and lemon juice.

3. Stir the pectin mixture into the peach mixture and stir constantly until the sugar is no longer grainy and is nearly completely dissolved, about 3 minutes. Add the almond extract and the vanilla seeds and stir to combine.

4. Spoon the jam into clean 1/2 pint jars. Place 1 or 2 pieces of vanilla bean inside each jar. Cover the jars and let stand at room temperature until the jam is set, up to 24 hours.

Store the jam in the refrigerator for up to 3 weeks, or in the freezer for up to 1 year. Defrost the jam in the fridge before serving.

Yield: approx. 8 half-pint jars.

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