I posted how to make strawberry peach freezer jam (aka: berry-peach screech) a long time ago and haven't made it since. I bought some excellent stawberries at the grocery store and have a hankering to make this again!
Side story - LeDonna called me because she had a jar of jam given to her and she wondered if she could put the glass jar in the freezer; miss know-it-all here told her I wouldn't because I'd worry about the jam expanding once frozen and potentially breaking the glass. Uh...and then I read my own post about freezing jam in glass jars 🤦♀️ doh!
Here's the original post from 2017:
It's too blasted hot outside to feel like standing over the stove canning jam - but strawberries were on sale and the peaches I just bought are so good and sweet that I really wanted to make jam...so I did the next best thing and made Berry Peach Screech freezer jam this time! This is a small batch recipe which I love (some times I really question making like 12 jars of jam for just me!), this makes 4 half-pints.
Why the name "berry-peach screech"? 'Cause making up cute jam names is half the fun of making jam! My last one was "so good it's scary blueberry" - click here for that post.
Did you know you can freeze in canning jars? I did not. So for this experiment I did 2 in glass and 2 in traditional plastic square containers. I made this a couple days ago and the jars are doing just fine in the freezer (I keep waiting for them to crack!), just make sure to leave about 1/2" space at the top before putting on the lids to account for expansion during the freezing process.
3 cups mashed strawberries (about 1 1/2 pounds fresh berries)
1 ripe peach
1 cup sugar
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 Tablespoons instant pectin (I've never worked with this before, it comes in a small round container. make sure it's the kind intended for freezer jams or heatless recipes).
- Wash, hull, and coarsely chop the berries, then mash with a potato masher. I like to leave chunks so don't smash it to smithereens. Peel, pit, and chop the peach into small pieces.
- Combine the berries, peach, sugar, lemon juice, and vanilla in a large glass bowl. Stir well and let stand until berries have released some of the juice, about 30 minutes.
- Add pectin 1 Tablespoon at a time, stirring until well combined after each addition. Let stand 5 minutes to activate the pectin.
- Spoon jam into clean, wide-mouth, half-pint jars, leaving 1/2" headspace. Wipe rims clean with a damp paper towel. Loosely apply clean lids, label the jars, and set in freezer.
- Tighten the lids once the jam is completely frozen. Store in the freezer up to 1 year or in fridge up to 1 month.
It didn't set up as firm as cooked jam, but not super runny either (when that happens we call it "ice cream topping" and still enjoy it!). I did spoon it over vanilla ice cream last night and also put it on my english muffin with peanut butter this morning. The stuff is good!
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