I had good luck with this recipe last year--I froze it and it was fine. I don't know if the formulae
for freezer jams are any different than for canned jam--maybe someone with more experience can tell us--but the few times I have made jams I have always frozen them.
I got his redipe from Steve:
Peach Jam, another way
From Saving the Season. 8 lbs fruit yields six pints, twelve 8oz jars. Basic ratio by weight 2:1
7 lbs peaches, pitted and sliced (about 8 lbs whole fruit)
3½ lbs sugar (7 cups)
juice of 1 lemon (If working with a sweeter peach use 2)
Blanch the peaches and slip them out of their skins. Pit and slice thinly, working over a bowl so you capture all the juices. As you start to work, squeeze half a lemon over the sliced peaches to prevent them from browning and as you continue, periodically stir in the new fruit so it gets coated by lemon juice as well.
Put sliced fruit into a large heavy-bottom pot and heat. There should be enough juice to begin cooking without fear of scorching it, but if not you can always add a few tablespoons of water.
Stirring constantly, bring fruit to a boil and cook for maybe 10 minutes or more until the fruit is soft and the liquids have started to reduce.
Add sugar and return to boil. Stir, stir, stir until sufficiently reduced, then stir in the juice of half a Meyer lemon (or more to taste) and return briefly to a boil. Allow to sit for a few minutes to stabilize, then ladle into jars and seal. Process in a boiling water bath for 10 minutes.
