We don't typically use pectin on peaches before freezing them. Instead, we freeze the peaches in slices or quarters (peeled, if desired) on a single layer on a baking sheet. Once they've hardened, we collect them and store them in a ziplock bag for a few months. Then when you go to use them in a recipe, you can add the right amount of thickener based on how you'd like to use them. If you're making jam, you might need to use pectin, but if you're making a peach pie for example, you might want to use Pie Filling Enhancer or all-purpose flour. We hope this helps make your next bake peachy perfect! Kye@KAF

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