Back to those beautiful boxes of peaches and nectarines I got… and the easy-peasy trick I just showed you on how to peel them all…
I wanted to make sure I had a good variety of uses from all the fruit, instead of just eating them all over ice cream, or freezing them plain.
I make lots of raspberry, strawberry, blackberry and rhubarb freezer jams each year, but I had never made peach before. We love freezer jam in this family… on everything from toast, to ice cream, to straight out of the jar… so I decided it was time to try it out!
I used my nectarines, but you can use peaches if you’d like… they are completely interchangeable!
Cinnamon Nectarine Freezer Jam Recipe
adapted from Confections of a Foodie Bride (& Ball!)
3 1/3 cups peeled & finely chopped nectarines (or peaches!)
1 1/3 cups sugar
2 tablespoons fresh-squeezed lemon juice
4 tablespoons Ball Real-Fruit Instant Pectin*
1 teaspoon cinnamon
Stir together nectarines (or peaches), sugar and lemon juice in a medium bowl. Set aside for 10 minutes.
Slowly stir in the pectin, stirring continuously for 3 minutes. Stir in the cinnamon, and then pour the mixture into clean freezer-safe containers, leaving at least 1/2″ of headspace (which allows the freezer jam to expand without overflowing your containers!).
(*If you use a different brand of Instant Pectin, make sure to compare the instructions on the container and adjust accordingly!)
Cover the containers and leave them out out at room-temperature for 30 minutes. Transfer them to the fridge or freezer and enjoy!
(Freezer jam lasts up to 12 months in the freezer!)
What’s your favorite kind of freezer jam?