Easy Peach Pineapple Freezer Jam – When summer fruits begin to arrive in such abundance, it seems unthinkable to miss the opportunity to save some of their deliciousness to enjoy later in the year. Although I enjoy canning like many of you my schedule doesn’t always permit the amount of time it requires for the canning process. If you have the time, it’s worth it no doubt. I can vividly remember jar after jar of canned goods in every variety being prepared by my Mom and her Mother before her. Vegetables and fruits that not only came in handy during the cold winter months, but were so incredibly good and good for you!
In an effort to enjoy canned goods with little fuss, I set about to find a super simple way to preserve some of our favorite fruit as jam. In doing so, I looked at the different types of pectin i.e classic, low sugar, liquid and instant pectin and how each performed during the canning process. 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 method and amount. I also noted the differences between traditional canning of the jam and freezing. 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.
When making freezer jam it’s imperative that you use fresh ripe fruit, removing all bruising or imperfections. Wash the jars with hot soapy water and dry thoroughly or clean using your dishwasher. When filling the jars, leave at least 1/2-inch of head space to allow for explansion. 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 jam will keep in the refrigerator for up to 3 weeks for immediate use or, keep frozen for up to 1 year. To use, thaw frozen jam in the refrigerator and enjoy fresh summer fruit jam anytime you like.
After 24 hours it should thicken to look like this:
Would you like to use an alternate fruit or a different type of pectin? See how here.
- 4 cup granulated sugar
- 12 Tbsp instant pectin
- 4 cups peaches peeled, pitted and finely chopped [Approximately 8 medium]
- 2 cup fresh pineapple ½-inch chunks
- 3 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- ¼ tsp pure almond extract
- 6  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.