Get Summer Fruits Out of a Jam

No-cook freezer jams are an easy way to preserve fresh summer fruit for enjoyment throughout the winter. Use either glass or plastic freezer containers with tight-fitting lids; wash, rinse and dry them thoroughly before filling.

Choose top-quality fruit that is firm but gives slightly when squeezed gently in the palm of your hand. Wash thoroughly and cut away any blemishes. The fruit may or may not be peeled, depending on personal preference.

Chop the fruit, then crush (Step 1) with a potato masher. Stir in sugar (Step 2) and allow the mixture to stand for 10 minutes.

Lemon juice is added to prevent darkening of the fruit. It’s stirred together with liquid pectin (Step 3), then added to the fruit mixture (Step 4).

Stir thoroughly for three minutes until most of the sugar crystals have dissolved. Ladle the jam into the prepared containers (Step 5) leaving 1/4-inch head space.

Clean the rim of each container with a clean damp cloth before firmly attaching the lid (Step 6). Let the jam stand at room temperature for 24 hours, then freeze.

The jam may also be stored up to three weeks in the refrigerator following preparation or after thawing.

PEACH FREEZER JAM

2 cups peeled, crushed peaches

3 1/4 cups sugar

1 (3-ounce) pouch liquid fruit pectin

3 tablespoons lemon juice

Combine peaches and sugar in large bowl. Let stand 10 minutes.

Combine pectin and lemon juice in small bowl. Pour over peaches. Stir thoroughly 3 minutes (few sugar crystals may remain).

Spoon jam into glass or plastic freezer containers. Cover and let stand at room temperature 24 hours. Store in freezer. Makes about 4 cups.