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Peach Freezer Jam
Makes Makes 8 cups Jam. Photo by Sobey's
By Sobey's


  1. In a food processor or blender, purée peaches to make 4 cups (1 L). In a non-reactive saucepan, stir together peach purée and lemon juice. Stirring continuously, slowly add pectin. Let stand 20 min., stirring every 5 min. to blend. Stir in corn syrup, then stir in sugar until well mixed.
  2. Cook peach mixture over low heat until just warm to the touch, about 100ºF (38ºC); do not allow heat to increase further. Pour into tight-sealing food containers to within 1/2 in. (1 cm) of top. Cover and let stand at room temperature until set. Store jam in freezer. To use, thaw in refrigerator. Once thawed, stir jam to return to smooth consistency; keep refrigerated.


To peel peaches easily, mark a shallow X on the bottom of each one. Submerge peaches in boiling water for 3 to 4 min. Transfer to cold water, drain and slip off peels.

  • 12 fresh peaches (approx), peeled and pitted
  • 1/4 cup (60 mL) lemon juice
  • 1 box Certo pectin crystals
  • 1 cup (250 mL) corn cyrup
  • 1 cup (250 mL) sugar