I found a recipe for some peach bread on this board yesterday that sounded really good, so I went ahead and made it yesterday. The recipe called for peach freezer jam or preserves (or fresh peaches). I thought that meant you could use freezer jam or regular preserves (from the jar). I used preserves out of a jar despite having a feeling that wasn't what the recipe meant. I should've listened to myself, because it turned into a disaster! The center of the loaves completely sunk in, and it was just a big sticky mess. So... what is the difference between freezer jam/preserves and the stuff out of a jar? The bread smelled soooooo good in the oven that it was pretty disappointing to see the end result. Therefore, I'm trying it again tonight. It is in the oven right now, and looking good so far! I'm actually using a slightly different recipe this time just in case the problem was something other than the preserves, but I do suspect that the preserves were the problem. I'm just curious now what freezer jam is and what it is generally used for.