Freezer Jam

This recipe also works well with berries. You'll need about 2½ lb of strawberries, blueberries, raspberries, or blackberries to make 5 cups of crushed fruit for berry jam.

5 cups plums, peaches, or nectarines (about 3 lb fruit), crushed and any bruised spots cut away
1/3 cup lemon juice, freshly squeezed (2 lemons)
2½ cups sugar
1/3 cup (1¾ oz) powdered, no-sugar-needed pectin

Thoroughly wash, rinse, and dry seven 8 oz plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.

In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.

In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.

Transfer to jars or bags, leaving a ½" space on top. Seal and let sit at room temperature until jam is set, 2-3 hours.

Makes 7 cups.

Cook's Note: To store, freeze, up to 6 months.