Peach Freezer Jam

Prep time: 5min
Total time: 30min
Makes 8 cups (2 L)
fresh peaches (approx), peeled
1/4 cup
lemon juice
60 mL
1 box
Certo pectin crystals
1 cup
corn syrup
250 mL
1 cup
250 mL
Per 1 tbsp (15 mL):
7 g
3 mg


  1. In a food processor or blender, purée peaches to make 4 cups (1 L). In a non-reactive saucepan, stir together peach purée and lemon juice. Stirring continuously, slowly add pectin. Let stand 20 min., stirring every 5 min. to blend. Stir in corn syrup, then stir in sugar until well mixed.

  2. Cook peach mixture over low heat until just warm to the touch, about 100ºF (38ºC); do not allow heat to increase further. Pour into tight-sealing food containers to within 1/2 in. (1 cm) of top. Cover and let stand at room temperature until set. Store jam in freezer. To use, thaw in refrigerator. Once thawed, stir jam to return to smooth consistency; keep refrigerated.


To peel peaches easily, mark a shallow X on the bottom of each one. Submerge peaches in boiling water for 3 to 4 min. Transfer to cold water, drain and slip off peels.