We are noticing that peaches are abundant on our trees in the Department of Agriculture's Growing Together Garden and in farmers' markets throughout the state. If you're fortunate enough to be enjoying the bounty along side us, consider making a batch or two of peach freezer jam for you and your loved ones (If you make enough, you can even give it away as a gift!). This recipe from Campbell, Mo., Bader Farms is a great way to preserve those extras that you can't enjoy fresh from the tree.
Note - You will need to taste as you go with this recipe because summer fruit varies so much in sweetness. Add or subtract the amount of sugar as needed. It is best to make the jam slightly sweeter than desired in the finished product (sweetness may diminish once it is chilled).
6 cups peeled, pitted and sliced peaches
2 cups granulated sugar or to taste
1/4 cup lemon juice or to taste
1/2 cup powdered pectin or equivalent liquid pectin
In large Dutch oven, combine ingredients. Mix well, making sure pectin is dissolved completely. Bring to a boil over medium-high heat, then cook until jam reaches 220 degrees on candy thermometer or falls in sheets from spoon, stirring frequently. Skim off foam that rises to the surface.
Let jam cool slightly, then spoon into freezer containers. Cover with lids and freeze.
Photo and recipe courtesy of Bader Farms.