Icebox Jam (Peach)

Jam is something I've always wanted to make. It's delicious, colorful, and a great way to keep fruit on the table year round. I've always been a bit deterred by how difficult preserving can be (and dangerous if not done properly), but I stumbled across a fridge/icebox style jam on Pinterest that requires no pectin and very little fuss. The downside to this jam is that, unlike preservatives, it has to be refrigerated from creation (no shelf life). That really is hardly a downside for me as I almost always refrigerate my store bought jams anyways.

With recipe in hand, I attempted to make peach jam. The recipe provided on Pinterest was good, but I found that I had to make a few adjustments. So, I have provided my recipe below for adventurous beginner canners. Enjoy!

Peach (or Strawberry) Icebox Jam

Prep: 5 min.
Cook: 40 min.
Finish: 10 min.

Ingredients:
-2 medium peaches (fist sized) OR 2 cups of cored, sliced strawberries
-1 cup water
-3/4 cup sugar

Equipment:
-Small-Medium Saucepan
-Food Processor
-Canning Jars

1) Dice peaches into 1/2" cubes, leaving the skin on. For strawberries, core and slice into quarters.

2) Place fruit into saucepan. Add water and sugar.

3) Cook on medium heat, partly covered, for about 10 minutes or until boil.

4) Uncover and reduce heat to low. Cook until syrupy (about 30-35 minutes)

5) Take off heat and let cool 5 minutes.

6) Carefully (don't spill, it is still hot and really sticky) pour into a food processor and blend until smooth (about 30 seconds).

7) Pour into jar(s) and let cool completely (about 45 minutes).

8) Put on lid(s) and store in the fridge (let cool in the fridge overnight for better consistency)

Peach Jam: 702 Calories per Batch ( 351 Calories per Jar )

Strawberry Jam: 691 Calories per Batch ( 345.5 Calories per Jar )

This isn't too different from the original, it just seemed that mine took a little longer and required a bit less fruit. Overall, it was a pretty easy recipe that was quite delicious!