Peach Freezer Jam

adapted from: Recipe Girl

6-8 ripe peaches, peeled and sliced (3 cups puree)

3/4 c. unsweetened white grape or apple juice

1 (1.75 oz.) pkg. no-sugar-needed fruit pectin (or 3 Tbl. from a jar)

1 c. granulated white sugar

5 (8 oz.) freezer-safe glass jars and lids (cleaned and dried)

Add sliced peaches to a food processor and process until desired consistency is reached. I prefer completely smooth jam with no chunks. You will need three cups of peach puree.

Heat the white grape or apple juice in a medium saucepan over medium-high heat until it comes to a boil. Slowly whisk in the pectin. Continue to whisk until dissolved. Keep at a hard boil for one minute. Stir in three cups of peach puree and the sugar. Bring back to a boil and keep at a rolling boil for 5 minutes, stirring occasionally. Remove from heat and transfer to a container with a pour spout (it will be very liquidy at this point, but thickens as it cools).

Immediately divide the hot mixture between the five jars, leaving 1/2-inch room at the top to allow for expansion during freezing. Place the tops on the jars and let them sit at room temperature until they are completely cooled (12 - 24 hours). Put one jar in the fridge to enjoy now and the remaining jars in the freezer to enjoy later. Jars may be kept frozen for up to one year.

Jenn's Notes: I started with 8 peaches, but some had a lot of bruises that I had to cut off and I ended up with just over 3 cups of puree. Remember the riper the peach, the sweeter your jam will be. I used white grape juice.