Peach (No-Cook) Freezer Jam

Photo Courtesy of Brad Lovejoy

I am fairly certain that I have an addiction to making No-Cook Freezer Jam. As you have seen in prior posts, this is my third time using this recipe as my jam-making framework. The strawberry jam was so delicious that I moved on to blackberry jam and the blackberry jam was so fabulous that I moved on to peach jam. Will the madness ever end? I think not. I do believe that there is blueberry jam on the horizon so don't be surprised if you see it featured within the next month or so. This no-cook jam process has seriously created a monster! This is a recipe that I will continue to use year after year because it enables me to can without actually canning. As I have said before, it is just too good to be true.

While preparing the first two jams, I found it easy to mash strawberries but a bit more difficult to mash blackberries. Lucky for me, peaches were the easiest fruit to mash yet. I figured they would be a lot easier since they are a fleshy fruit but just to be safe, I allowed them to sit and ripen for three days. Metropolitan Market is having their annual "Peach-O-Rama" event where they offer local and/or organic peaches that are sweeter than the average peach. They measure Brix, which is the sugar level in their peaches, using a tool called a refractometer. The higher the Brix level, the more flavorful, aromatic, sweeter and juicier the peach. Metropolitan Market's minimum standard is 13 but some of the peaches measure 18 or higher. Regular grocery stores often sell peaches at 11 or under. Isn't this interesting? It definitely explains why I am often disappointed when I bite into a peach and it isn't as sweet or juicy as I expected. As a side note, the peaches I chose are from Pence Orchards, which is a few hours outside of Seattle in Yakima Valley. Although not certified organic, they are locally grown and the farmer's allow the peaches to ripen on the tree prior to being picked. They were so delicious that Olivia couldn't stop eating them as I chopped and sliced!

On to the recipe. Same framework as before but with peaches instead of berries. Please note that the peaches required 5 teaspoons of calcium water to properly jell. I also found that the peaches only needed one cup of sugar instead of 1 1/2 cups. Enjoy!

Photo Courtesy of Brad Lovejoy

Ingredients:

5-6 cups fresh organic blackberries
1 1/2-2 cups sugar or 1 cup honey
1-2 tablespoons lemon juice (optional; I did not use lemon juice)

1 box Pomona's Universal Pectin (available in the baking section at PCC)
3/4 cup water
canning jars with lids and screw rings

Note: Pomona's Universal Pectin is a delightful all natural product derived from lemon and orange peel (a great source of naturally occurring pectin). It aids in the gelling of the strawberries and many other fruits which are very low in natural pectin. Pomona's also contains a small package of natural calcium (just like the dietary supplement) which helps activate the pectin. This allows you to prepare your jam with as little additional sugar or sweetener as you wish. (Some apple based pectins require much more sugar to set the pectin.) Here are the directions from the box of Pomona's Universal Pectin which I have revised with the correct amounts for the above recipe.

Make calcium water:
1. Mix 1/2 teaspoon white calcium powder and 1/2 cup water in a small, clear jar with lid.
2. Store in refrigerator between uses. Lasts a number of months-discard if settled white powder discolors.
3. Shake well before using.

To make the Jam:
1. Wash and rinse jars; bring to a boil in a large pot, turn down heat and let stand in hot water. In a smaller pot, bring lids and rings to boil; turn down heat; let stand in hot water. (You may sterilize the jars in your dishwasher if you have a high heat setting)

2. Prepare the blackberries by washing and capping them. Chop them roughty and then mash them well. Measure 4 cups of mashed berries into a large mixing bowl and stir in the sugar or honey and lemon juice if you are using it.

3. Bring the water to a boil in a small sauce pan and pour it into a blender or food processor. Add 3 teaspoons pectin powder and blend for about a minute or until the pectin is fully dissolved.

4. Add the hot pectin to the fruit in the mixing bowl.

5. Stir 4 teaspoons calcium water into fruit. A jell should appear. If not, add 1 teaspoon more at a time, tirring well, until a jell appears. It will be a soft jell.

6. Fill jars to 1/2" of top. (The jam will expand as it freezes.) Wipe rims clean. Screw on 2-piece lids.

7. Freeze the jam until ready to use. After opening, keep it in your refregerator and eat it within 2 weeks.