It’s the time of year when we all are making jam for the coming year. We are doing sack lunches this year, so I needed to make a plethora of Jam to make it through the year. This was a super easy way to make the jam.
Crock-Pot Peach Freezer Jam
8 Cups Sliced Peaches
3-4 Cups of Sugar
1/2 Tablespoon Ground Cinnamon
1/2 Teaspoon Ginger
2 Tablespoons Lemon Juice
- I would highly suggest using a liner.
- Place the sliced peaches into the Crock-Pot.
- In a small bowl mix the dry ingredients and add to the fruit, mixing slightly.
- Pour the lemon juice over the top.
- Cook on low for 10 hours.
- Once it’s 10 hours, you need to check to see if it is “done”.
- Taken from NCHFP: Spoon or Sheet Test – Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and “sheet” off the spoon, the jellying point has been reached.
- Refrigerator/Freezer Test – Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat.
- Once it is done I scooped out the chunky fruit and much of the juice and used a potato masher to mash it up to a good jam consistency.
- Spoon it into good fridge/freezer containers with a fighting lid.
- You can store it in the fridge for about 2 weeks and in the freezer for up to a year.
- Be sure to leave about a 1/2 inch of headspace if your going to freeze it.
Your yield will depend on many factors including, peach size, and what containers you freeze them in. I used smaller containers so that I won’t have any go past it’s prime in my fridge before it’s eaten.
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