By Kelly Bogard
I love fresh fruit, and living in Texas means we have plenty of options for a few favorites all summer long. But as the harvests come to an end, it’s time to make plans for the leftover fruit.
Cutting down on our food waste is important. And enjoying the tasty fruits and berries later in the year is nice, too. This recipe does both!
It’s a snap to make and doesn’t even require heating up the kitchen.
Do you know the difference between jelly and jam? It’s super simple to remember. Jelly is made with fruit juice, and jam is made with the actual fruit. They both require pectin to help them gel, but jam doesn’t have to be heated to form like jelly does.
The only time you’ll heat anything in the recipe is for blanching the peaches. You can peel them by hand if you want, but blanching helps speed up the process.
Finally, pour the jam into cleaned jelly jars, leaving half an inch at the top of each jar, so the jam can expand in the freezer. Then screw on the lids and let set for about an hour at room temperature for the pectin to do it’s job. After that hour, you can either refrigerate or freeze the jam until ready to eat.
This is a great way to save all of your leftover fruit, and it works with all kinds—including fresh berries. Freezer jam is also great for gifts. Think how excited your friends would be to get peach jam at Christmas. It should stay good for about a year in the freezer and a month in the refrigerator. So don’t let that fruit go to waste. From all of us at Texas Table Top, enjoy!