Roasted Peach Freezer Jam

I realize it’s October and anyone who knows me knows I’m all fall everything over here, but I also live in the South. Where it’s still 90 degrees. And we still have fresh peaches all over the place. So technically, this recipe is still in season.

I absolutely love peaches. Peach cobbler, peach muffins, peach smoothies, eating them fresh…I’ll take them any way I can get them! But I’ve never made peach jam. Strawberry freezer jam is my go to, but when my dad suggested peach I just knew I had to make that too.

While roasting the peaches beforehand is an extra step, it is completely worth it. Roasting fruit will make them even sweeter and adds another dimension of flavor. Not to mention it also breaks down and softens the peaches, so less work for you later on. You’re welcome.

I know making jam can be daunting, but freezer jam is so easy. I promise! It’s pretty fail proof, too, so you really don’t have an excuse for not making this. Lucky for me, the fiancé doesn’t like peaches (I know, what’s wrong with him?!) so this whole batch is aaalllll for me!

~Stephanie

Roasted Peach Freezer Jam (recipe adapted from Sure-Jell)

• 2 lbs peaches (about 3 large peaches, 4-5 smaller peaches)
• 2 tbsp fresh lemon juice
• 4 1/2 c sugar
• 1 package Sure-Jell pectin
• 3/4 c water
• butter
• cinnamon

1. Blanch peaches to remove peel. Cut in half and remove pit.
2. Place peach halves cut-side up in a small baking dish. Place a small dot of butter in the hollow of each peach and sprinkle with cinnamon.
3. Roast peaches at 375 for 30-45 minutes, or until softened and beginning to brown. Let cool.
4. Finely chop peaches and place in mixing bowl. Stir in lemon juice followed by sugar. Let stand 10 minutes.
5. Meanwhile, in a small sauce pan whisk pectin into water until dissolved. Bring to a boil.
6. Boil for 1 minute, stirring constantly.
7. Pour into peaches and continue stirring for 3 minutes, until mixture is no longer grainy.
8. Ladle into freezer safe containers (makes ~6 cups), leaving 1/2 inch at top. Cover with lids.
9. Let stand 24 hours at room temperature.
10. If using immediately, store in refrigerator. Otherwise keep in freezer for up to 1 year.