This is is probably in the certo box with their recipes. I keep one of those recipes sheets in my recipe box because they change the recipes every so often and you may find your favorite disappears. NO COOK FREEZER PEACH JAM 2 3/4 c. peaches, chopped 2 Certo fruit pectin pouches 6 1/2 c. (2 lb. 14 oz.) sugar 1/3 c. lemon juice Wash, rinse with boiling water and drain a couple of 1 to 2 cup rigid plastic containers with tight fitting lids. Have fruit at room temperature and wash and drain well. Peel and pit peaches and chop into five pieces. Measure 2 3/4 cups of chopped peaches into a large bowl. Add 6 1/2 cups of sugar to fruit and stir thoroughly until sugar has dissolved. Let stand 10 minutes. Empty Certo pouches into a small bowl and ad 1/3 cup of lemon juice. Stir pectin and lemon juice mix into fruit. Continue stirring 3 minutes (a few sugar crystals will remain). Ladle quickly into prepared containers, filling to within 1/2 inch of tops. Wipe any spills from containers and cover at once with lids. Let stand at room temperature 24 hours. Store in freezer. Small amounts of unfrozen jam may be covered and stored in the refrigerator up to 3 weeks.

Awesome...thanks! This did set up after a while and I ate some with peanut butter and crackers. Wowza! I may never buy jam again. This tasted so much more like fresh fruit than regular jam/jelly. I didn't notice it being gritty when I ate it, but like I said, it was on pb and crackers. I used the Ball instant pectin and the recipe only called for 2/3 c. sugar to 1 2/3 c. fruit. That may be part of the reason it doesn't seem gritty even though it's not totally smooth either. The Sure-Jell package calls for 4 c. sugar to 2 c. fruit. I'm sure that much more sugar would make a huge difference in the texture (and the taste!) I've sprinkled sugar on berries and left in the fridge overnight before and the sugar dissolves overnight and gets syrupy so it's possible this will over time too. Whatever happens, I'm thrilled with my first attempt! My grandmother used to make regular jams/jellies/preserves and those were worlds better than storebought but like I said, this tasted just like fresh fruit. Thanks so much for your help and I'll try the "old" method of heating next time and see how it comes out. I see lots of fun experiments in my future! All in the name of research, of course :)

From the Ball Complete Book of Home Preserving: Refrigerator Gel Stage Test (should be "Freezer" Gel Stage Test in my opinion :-) To prevent overcooking or scorching, remove the soft spread (their term for jelly/jam/preserves or whatever you're making) from the heat before performing this test. Chill two or three small saucers in the freezer. Place a teaspoonful (5 ml) of soft spread on the saucer and chill it in the freezer for 1 minute. Remove the saucer from the freezer and push the edge of the spread with your finger. A mixture that has reached the gel stage will be set, and the surface will wrinkle when the edge is pushed. Hope that helps.

Kendra, I'm thinking if you add the key lime juice it should be fine to water bath. I found this recipe from Sure Jell, using 3 cups of bananas plus walnuts (instead of coconut) and only a tbls of lemon juice. I'm trusting the Sure Jell company as a safe source of recipes, I'm pretty sure they don't want the liability of possibly dangerous recipes. SURE.JELL® Banana Nut Bread Butter Makes: About 7 (1-cup) jars or 112 servings, 1 Tbsp. each 3 cups prepared fruit (buy about 10 fully ripe medium bananas) 1 Tbsp. fresh lemon juice 1 tsp. EVER-FRESH Fruit Protector 1 box SURE.JELL Fruit Pectin 1/2 tsp. butter or margarine 4 cups granulated sugar, measured into separate bowl 1/2 cup firmly packed light brown sugar 2 cups PLANTERS Walnut Pieces, lightly toasted 1-1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. MASH bananas thoroughly. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice and fruit protector; stir until well blended. STIR in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugars; stir until well blended. Add walnuts and spices; mix well. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) I make very low sugar jams with no pectin and have found that, although they keep fine while sealed, they don't keep as long once they are opened. The sugar is a preservative and helps the shelf life. Annie