Homemade Cinnamon-Vanilla Peach Freezer Jam

Cinnamon-Vanilla Peach Freezer JamIn our house, the arrival of Fall also typically includes LOTS of pumpkin-influenced items. Pumpkin corn bread, pumpkin bagels, pumpkin muffins/cupcakes… even pumpkin dog treats if I am not too busy.

Thankfully, the jam I made at the height of peach season magically pairs perfectly with our various pumpkin-food incarnations. Like, crazy good.

Peaches can still be found in the stores – even organic ones – and so if you’re so inclined to grab a bundle and whip some of this homemade jam up, you’ll be super happy you did. And, since it’s a freezer/refrigerator jam, it’s quick to make and can last for 2 weeks in the fridge or up to a year frozen. What’s not to love?!

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Classic-Pectin-Real-FruitA few little notes to help in preparation. This jam represents my first foray into using pectin. It worked well… though I had to adjust the sugar, since I was using a “classic” version that is sweeter. I also used apple juice instead of water, which helps up the preservation factor even more.

I also decided to break down the peaches in the food processor before boiling them. This created a smoother consistency, more reminiscent of jam/jelly than my usual homemade preserves. A good call, ultimately… though if you decide to skip that step and keep things chunky, I think everything will still taste just as good. This batch yielded 5 half-pints, plus a bit extra to eat right away.

2 1/2 cups peaches
2/3 cup sugar (for a sweeter jam, you can use up to 1 cup)
3 Tbsp lemon juice
1 tsp cinnamon
1/4 tsp vanilla
1 cup apple juice
1 package classic fruit pectin

  1. In a small bowl or glass cup, combine the fruit pectin and apple juice, stirring well until the pectin is dissolved. Set aside.
  2. Puree your peaches in a food processor (or just crush them in a bowl for a chunkier outcome) and transfer to a medium pot.
  3. Add sugar, lemon juice, cinnamon, vanilla, and pectin/apple juice to the peaches in the pot, and heat on medium-high, mixing well.
  4. Increase the heat so that you bring your mixture to a slow but rolling boil. Let it boil 5 minutes, stirring occasionally, allowing mixture to thicken.
  5. Once you’ve reached a thickness you like, remove the pot from the heat and transfer the jam to clean, sterilized jars (I usually pour boiling water in mine prior to make the jam and then just dump it out when I’m ready to fill).
  6. Place your clean lids (again, you can boil the lids in a small pot to ensure they are clean) and bands onto each jar and allow to cool at room temperature (30 minutes should be fine).
  7. Move jars to refrigerator (and consume within 2 weeks) or freezer (and consume within 1 year) – and enjoy!
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