[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]FAY ALBERTA PEACH FREEZER JAM[/title][fusion_text]Week of July 28th-August 1st 2014
2 C peeled thinly sliced peaches (For myself, I insist on Fay Alberta peaches)
3 T lemon juice
4 C sugar
1 pkg powdered pectin (1 3/4 oz)
1 C water
In a bowl combine the peaches and lemon juice, using a fork or potato masher to crush fruit. Stir in the sugar and let stand 20 minutes, stirring occasionally. In a saucepan, combine the pectin and water. Bring to a boil for 1 minute stirring constantly. Pour hot pectin mixture into the peaches, stir for two minutes. Pour into clean freezer containers. Seal and let stand at room temperature for about 1 hour or until fruit is set. Freeze.
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