It's called "freezer jam" because it's stored in the freezer--NOT on the pantry shelf. It tastes more like fresh fruit because you don't cook the fruit! Once thawed it must be stored in the fridge. My favorites are strawberry and peach. This Instructable is long but it only took a bit more than an hour to make a batch of jam. (Took more time to edit the pix and make the Instructable!)
Step 1: Ingredients
Need about two pounds of fresh ripe peaches, a lemon, sugar, and a box of powdered pectin (Sure-Jell, Jel-Ease.) If the amounts given in the pectin box are different from what's given here, go with the directions IN THE BOX. Different brands may have different amounts of pectin. Liquid pectin is different; don't substitute it.
Step 2: Prepare the jars
You will need jars to hold about 4-5 cups. I re-use old jam jars. Lids are helpful but not necessary. Clean the jars, then boil completely immersed in water for five minutes, then remove them (with tongs; fingers do not work well here) and allow them to drain. Be careful of boiling water running down the tongs onto your hand. You will usually notice this very quickly when it happens.
Step 3: Lemon juice
Juice the lemon and pour the juice into the food processor. No seeds, please.
Step 4: Prepare fruit
Pit and peel the peaches. (For strawberry jam, wash and hull the berries) An easy way to peel, with little waste, is to drop the peach into boiling water for about a minute, then remove and immerse in ice water. The peel slips off easily. After peeling, cut the fruit away from the pit. These are 'cling' peaches so the pit doesn't pop out easily. By the way, a potato masher will do a fine job if you don't have a food processor.
Step 5: Mash and measure fruit
When you've added all the fruit, process or mash to get the consistency you like. I prefer a smooth jam so I process a dozen pulses or so. You need exactly TWO CUPS of fruit puree plus the tablespoon or two of lemon juice. It took about six peaches to get the two cups.