When summer fruits begin to arrive in such abundance don't miss the opportunity to make a batch of homemade Easy Peach Pineapple Freezer Jam for a bite of sunshine year-round.
Easy Peach Pineapple Freezer Jam Recipe
What's the best pectin to use for freezer jam? In short pectin is a thickener used for the freezer jam. In an effort to enjoy canned goods with little fuss, I set about to find a super simple way to freeze some of our favorite fruits as jam. In doing so, I looked at the different types of pectin on the market i.e. classic, low sugar, liquid and instant pectin to see how each performed during the canning process. Please note that the different types of pectin, or thickener used to make jellies and jam are not interchangeable. So, don't substitute a different type of pectin using this same freezer method and amount. I also want to mention that there are differences between traditional canning of jam and freezing jam. I tested several methods, and finally settled on this one I found on the Ball website and adapted it for making freezer jam using instant pectin.
How to Make the Best Easy Peach Pineapple Freezer Jam Recipe
- Ingredients you'll need to make homemade Peach Pineapple Freezer Jam: Granulated sugar, instant pectin, fresh peaches, pineapple, lemon juice, lemon zest and almond extract. Please note, this recipe uses instant pectin.
- Kitchen gadgets you'll need: Clean mason jars or freezer safe containers, a large heavy bottomed saucepan, a sharp knife and cutting board, food processor, peach pitter, a ladle, measuring cups and spoons, a large spoon or spatula for stirring.
- When making freezer jam it's imperative that you use fresh ripe peaches and pineapple that are free of bruising and imperfections. Peaches should be firm, not hard when gently squeezed. Fresh pineapple should be golden and free of excessive green on the skin. That could mean that it's not ripe and ready for use.
- Cleanliness is important when making any jam but especially for freezer jam as it skips the water bath of traditional canning. Wash the jars with hot soapy water and dry thoroughly or clean using your dishwasher with heated dry.
- Don't overfill the jars. When filling the jars with the peach pineapple freezer jam, leave at least ½-inch of head space to allow for expansion. You can also use freezer safe plastic containers, if you prefer.
- This recipe requires no cooking. That's right, no cooking on the stove due to using instant pectin. If you prefer using classic pectin, cooking is required and you can read more about that here on the Ball website.
- This peach pineapple jam will keep in the refrigerator for up to 3 weeks for immediate use.
- Can I use apricots in place of peaches for this jam? Yes, you can.
- You can store this Peach Pineapple Freezer Jam frozen for up to one year.
- To use, thaw frozen jam in the refrigerator and enjoy fresh summer fruit jam anytime you like.
What Kind of Glass is Best for Freezer Jam?
It's best to use glass that is classified as borosilicate glass or tempered glass for both freezing and heating food. It's important to handle the jars in such a way to avoid thermal shock. This simply means, allow jars to be cool not hot, when placing into the freezer and thaw foods frozen in glass in the refrigerator. This will be a much more gentle way to change the temperature and avoid shocking the glass. When in doubt, check the packaging or label on the jars you intend to use. After 24 hours the peach pineapple jam should thicken to look like this:
Southern Style Bread Recipes to Serve with Freezer Jam
This easy freezer jam can be served in any way you like. It's particularly delicious on:
- Fluffy Southern Buttermilk Biscuits or Angel Biscuits.
- You can also slather with butter on slices of toasted homemade Dutch Oven Artisan White Bread.
- Bake a batch of No Knead Yeast Rolls and serve them warm with butter and jam.
- A loaf of Potato Bread is another homemade bread making project you'll love.
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Helpful Kitchen Items:
Easy Peach Pineapple Freezer Jam
- 4 cup granulated sugar
- 12 tablespoon instant pectin
- 4 cups peaches peeled pitted and finely chopped [Approximately 8 medium]
- 2 cup fresh pineapple ½-inch chunks
- 3 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon pure almond extract
- 6 8 oz jars or plastic freezer containers
- In a clean medium size bowl, mix together the granulated sugar and pectin.
- Pulse the peach and pineapple chunks in a food processor until finely chopped.
- Add the chopped peaches,pineapple chunks, lemon juice, lemon zest and pure almond extract. Stir for 3 minutes until the sugar has completely dissolved. Let stand for 10 minutes.
- Ladle into the clean jars or plastic containers leaving ½-inch of head space. Wipe clean and seal tightly.
- Let sit for 24 hours on the counter.
- Use immediately storing chilled for up to 3 weeks or freeze for up to 1 year.