Yield: 5 - 6 8-oz containers
Stir peaches, sugar and lemon juice together until well-blended. Let stand for 10 minutes. (For a thicker jam, boil peaches before adding sugar and juice.)
Gradually add pectin and stir for 3 minutes. Ladle into clean jars and let set for about 30 minutes. Freeze or refrigerate.
Lasts: 3 weeks in the fridge, 1 year in the freezer
A recipe from http://kitchenmouse.rozentali.com/2009/09/no-cook-freezer-jam/
Posted by Cori Rozentāle on .