This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
PEACH FREEZER JAM
(using 2 ounce size powdered jam and jelly pectin)
3 pounds fully ripe peaches (about)
1/4 cup lemon juice
1 package (2 ounce) powdered jam and jelly pectin
1 cup light corn syrup
4 1/2 cups sugar
Rinse, peel and remove pits from peaches. Fully crush peaches, one layer at a time, to let juices flow freely. Measure 3 1/4 cups crushed fruit; turn into large kettle. Stir in lemon juice. Slowly sift in pectin, stirring vigorously. Set aside for 30 minutes, stirring occasionally. Add corn syrup, stir well. Gradually stir in sugar. Warm to 100-degrees to speed up sugar dissolving time but do not heat any hotter than 100-degrees. Use food thermometer. When sugar has dissolved, the jam is ready. Leaving 1/4 to 1/2 inch headspace, ladle into washed and scaled jars or freezer containers (1/2 pint sizes are ideal). Do not use containers that hold more than one pint. Cover at once with tight lids (no paraffin needed). Store in freezer. Remove from freezer as needed and store in refrigerator. Once thawed eat within three weeks. Makes (1/2 pint) containers.
Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.