My plans are to make Peach Jam and Peach Jalapeno Jelly. They are both very yummy. I will make alot of both now, because I am almost out of both to sell. However, I need to freeze some for later this fall, winter and early next spring.

In the past I have taken the desired amount of peaches, processed them to in food processor and added a cup of sugar and froze. I was very happy with their flavor when making the jam and jelly, however, I had a hard time of it setting up. Is this a good way to do it or should I skin and just slice them?

I was also thinking about just slicing them and freezing them. How is the best way to freeze sliced peaches?

Please don't tell me to use Pomona Pectin. I can not find it anywhere local and everyone I have talked to has never heard of the stuff. I really hate buying things online, unless I have tried them first.

Thanks.

I've made lots of peach recipes, but never Peach Jalapeno Jelly. If you don't mind, could you share the recipe? Thanks.

The link below is to a great discussion on various methods of freezing peaches and should be of help to you. And if you want to read some of the others too just use the forum search at the bottom of the front page for "peaches frozen".

Dave

When we freeze peaches with the idea of further processing in mind, we just cut them in half, discard the pits, and throw them in a plastic ziplock. I don't bother to peel them.

As an aside, I found that my kids like unpeeled peach pie just fine, if they're the ones in charge of peeling the peaches.

I also use some sugar and Fruit Fresh before freezing.

If the slices are just going into smoothies or a pie I just toss the whole works into ziplock bags; but if I want them for "pretty" on top of a Tart or Torte then I freeze them separated on sheet pans, then slip the frozen slices into either ziplock bags or some other suitable container.

i do this with a lot of fruit. The only one I've ever found that was disgusting frozen this way was White Peaches..... and I have no reason why.

Below is a link to the hottest recipe of this season.

I freeze peaches with nothing else added. I peel, pit and slice them into a big bowl of water that I've poured the contents of three or four vitamin C capsules in. It works the same as Fruit Fresh but it's a lot cheaper and I have Vitamin C capsules on hand. (not the tablets, the capsules).

I drain the peaches into a colander and pack into ziplock bags, then freeze flat on a large baking sheet because if they are frozen flat they stack easily in the freezer.

If I decide to make jam in January (ever so much more delightful than making jam in August), I just thaw a bag, measure what I need and make jam. Or cobbler, or crisp or pie, or whatever.

Annie

Many frozen fruits tend to collapse when defrosted , some more than others due to their high water content.
With having the fruit already put thru the food processor and adding sugar at freezing I would agree with Annie that very well may be the reason for your not setting up.

For your project I would just pit, peel , dip in Asorbic Acid, measure to retain color and freeze. I tend to add an extra 1/2 cup of fruit if measuring ahead of time for small batches, that extra bit of fresh fruit seems to compensate for the thawing collapse.

I use a bulk alternative pectin for small batch processing the Amish use and I can get locally. It is far cheaper than the boxed pectin, same amounts used as the boxed (1/3C). I have completely switched over to this pectin.
Perhaps you can find that where you are it is Dutch Jel.