Peach Freezer Jam

I’ve come to realize that sweet peaches are the best summer fruit ever, especially when used for Homemade Peach freezer Jam.

Peach Freezer Jam

When I made my Homemade Blueberry Jam back in July, I waxed poetically about how much I adored Peach Jam.  So it only makes sense that Peach Jam is finally making its debut here on RecipeGirl.  It’s the most delicious flavor of jam on the planet if you ask me.  It goes well with peanut butter and bread, it’s fantastic on English muffins, and it even spoons nicely on vanilla ice cream.  I guess you have to love peaches to adore peach jam.  And I most definitely do!

Peach Freezer Jam 2

Your peaches must be peeled in order to make peach jam.  Don’t even bother grabbing a knife and trying to cut the peel off (you’ll waste a ton of peach flesh that way).  Use the boiling method (seen step-by-step HERE)- it’s super easy to do, and it’s so much easier than trying to figure out how to cleanly get all of that fuzz off of the peaches!  About 5 to 6 peaches are sliced and roughly pureed in a food processor.  You really do need a food processor for this one.

Peach Freezer Jam 3

A small amount of white grape juice (or apple) is boiled with no-sugar-needed pectin.  Then the peaches are added with sugar (just a cup, less if you want) and a little cinnamon.  Everything gets hard boiled for a few minutes.

Peach Freezer Jam 4

The peach mixture won’t look like jam quite yet.  Pour it into glass jars while it’s nice and hot.

Peach Freezer Jam 5

You should be able to fill five 8-ounce jars (my sister actually uses the little Glad containers without any problems too).  This is the kind of jam that is FREEZER JAM (it’s stored in the freezer).  If you’re looking for instructions on how to can the jam and stick it on the shelf, I’m not your girl.  I’m not schooled on canning practices (yet!)

Peach Freezer Jam - RecipeGirl.com

Place the lids on top and then let them sit at room temp for several hours until the jam is no longer warm (it will begin to thicken and set).  Stick them in the freezer and take them out to use when the mood for peach jam strikes.  Won’t it be fun in the middle of winter if you want some fresh peach jam and you can just take it out of your freezer to enjoy??  I’m excited about that.

Peach Freezer Jam 6

Keep one jar out now to play with.  Make a peanut butter and peach jam sandwich, or spread some of that delicious peach jam on a biscuit or a bagel.  Or you might just decide to take a spoon to it (I won’t tell).

Look for peaches on sale now, and make some of this peach jam to enjoy later!

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Peach Freezer Jam

Yield: Five 8-ounce jars

Prep Time: 30 min + cooling time

Cook Time: 10 min

Ingredients:

3/4 cup unsweetened white grape or apple juice
One 1.75-ounce package no-sugar-needed fruit pectin (or 3 tablespoons from a jar)
5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree)
1 cup granulated white sugar
1/8 teaspoon ground cinnamon
Five 8-ounce freezer-safe glass jelly jars & lids (cleaned and dried)

Directions:

1. Heat the juice in a medium saucepan at medium-high heat until it comes to a boil. Whisk in the pectin. Continue to whisk until dissolved. Keep at a hard boil for 1 minute. Stir in 3 cups of peach puree, sugar and cinnamon. Bring back to a boil and keep at a rolling boil for 5 minutes. Remove from heat.

2. Transfer the mixture to a measuring cup with a spout for pouring (it will be very liquidy). Divide the hot mixture between the 5 jars, leaving 1/2-inch room at the top of each jar (room for expansion during the freezing process). Place the tops on the jars and let them sit at room temperature until they are completely cooled off (12 to 24 hours). Put one jar in your refrigerator to use now, and put the rest in your freezer to use later!

Tips:

*See this post:  How to Peel Peaches (the easy way)

*My sister says she uses the little disposable Glad plastic containers without any trouble, just in case you don't wish to go out and purchase special jars for this recipe!

*Keep a single, opened jar in the refrigerator for up to 3 weeks. Jars may be kept frozen for up to 1 year.

Source: RecipeGirl.com

Leave a Comment




40 Responses to “Peach Freezer Jam”

  1. 1

    Katrina @ Warm Vanilla Sugar — August 19, 2013 @ 5:20 AM

    This jam looks perfect!! I am totally saving this!

  2. 2

    christine — August 19, 2013 @ 5:27 AM

    can I use any kind of glass jars?

    How about glad plastic containers?

    I don’t want to spend the money to buy special freezer jars.

    Thank you

    • Lori Lange replied: — August 19th, 2013 @ 6:48 AM

      Hi Christine, it’s best to use those that actually say “freezer safe,” since you wouldn’t want them cracking on you. However, my sister tells me that she uses the little Glad disposable plastic containers for freezer jam all the time without any problems.

  3. 3

    Jill — August 19, 2013 @ 5:32 AM

    I want to try this, I’ve only ever made the regular kind of jam, not freezer jam, I love peaches and this looks quick and easy.

  4. 4

    Tieghan — August 19, 2013 @ 6:23 AM

    I love this idea and the jam looks awesome! Perfect for PB & J!

  5. 5

    Donna P. — August 19, 2013 @ 7:01 AM

    Looks yummy and pretty easy! How long can they remain in the freezer and once opened in the fridge? Thanks for all the wonderful recipes!

  6. 6

    Donna P. — August 19, 2013 @ 7:06 AM

    Looks yummy and pretty easy! How long can the jam be stored in the freezer and in the fridge once opened? Thanks for all the wonderful recipes!

    • Lori Lange replied: — August 19th, 2013 @ 7:08 AM

      Freezer up to 1 year. Opened jar in the fridge should be good up to 3 weeks.

  7. 7

    Marie @ Little Kitchie — August 19, 2013 @ 7:36 AM

    Such a great idea, and so much easier than I would have thought – love that!

  8. 8

    Nutmeg Nanny — August 19, 2013 @ 8:06 AM

    Yum! This jam looks amazing :) I love it homemade

  9. 9

    Jessica@AKitchenAddiction — August 19, 2013 @ 9:41 AM

    Love how easy this jam is! Perfect way to enjoy peaches in the middle of winter!

  10. 10

    Cathy Pollak ~ Noble Pig — August 19, 2013 @ 10:13 AM

    I do that boiling method with tomatoes but never thought about doing it with peaches. And since I’m making peach-jalapeno margaritas this week…that is what I’m doing!!

  11. 11

    Meagan @ Scarletta Bakes — August 19, 2013 @ 10:35 AM

    Love this! Texas (and Arizona) peaches are on and popping right now, so I’ve been canning my face off. I haven’t tried freezer canning yet, but it’s on my To Do list. Love the addition of the cinnamon!

  12. 12

    marcie@flavor the moments — August 19, 2013 @ 10:37 AM

    This sounds delicious! What a great way to enjoy peaches after summer.

  13. 13

    Anna @ Crunchy Creamy Sweet — August 19, 2013 @ 11:04 AM

    This is like preserving summer in a jar! Love this!

  14. 14

    Stacy | Wicked Good Kitchen — August 19, 2013 @ 12:26 PM

    Gorgeous peach freezer jam, Lori! I am with you…I adore peaches. Nectarines, too. Excellent tips to share with peeps on how to easily peel peaches. Thanks for sharing!

  15. 15

    Averie @ Averie Cooks — August 19, 2013 @ 12:43 PM

    Wanna sell me some? I’ll take a dozen jars. Looks AMAZING!

  16. 16

    Rachel @ Baked by Rachel — August 19, 2013 @ 3:42 PM

    I can’t get over how simple freezer jam is! Definitely must try.

  17. 17

    chacha — August 19, 2013 @ 7:58 PM

    I luv luv luv peach jam and when in season I freeze them just for this purpose and YES the glad cntnrs. are awesome and work well. I also can the peaches for holiday gift giving in small glass jars. Its great on cream cheese and crackers etc. yummy TKS for recipes you give us to enjoy and soooo easy to boot.

  18. 18

    Ashley — August 20, 2013 @ 6:57 AM

    Love this recipe! I love enjoying homemade jame in the cold months. It makes it feel like summer.

  19. 19

    Julie — August 20, 2013 @ 9:08 AM

    Just got done making this jam…….this is delicious!!! I will most certainly be making another bath…..doubling it this time!! Looking forward to giving a few jars as Christmas gifts to people :) Thanks for another great recipe :)

    • Lori Lange replied: — August 22nd, 2013 @ 8:24 AM

      Glad to hear it was a success!

  20. 20

    Patty — August 20, 2013 @ 10:40 AM

    Hi,
    I make regular peach jam all the time but I’ve never tried freezer or low-sugar jam.
    I put a teaspoon of cinnamon, a half teaspoon of fresh nutmeg and TWO Tablespoons of freshly grated ginger in my hot water-bathed peach jam and it’s spectacular! Try a little bit and see. Here’s the recipe below (I didn’t create it but don’t recall where I got it to give them credit– wish I did!):

    Peach Cobbler Jam:
    9 (1/2-pint) canning jars, lids, and screw-on bands
    7 1/2 cups granulated white sugar
    4 cups coarsely chopped peaches and their juices
    1/4 cup freshly squeezed lemon juice
    2 tablespoons freshly grated ginger
    1 tablespoon butter
    1 teaspoon ground cinnamon
    1/2 teaspoon freshly grated nutmeg
    1 (3 oz) pouch liquid fruit pectin

    Peach Spice Jam:

    Sterilize the jars, lids, and screw-on bands in boiling water for at least 5 minutes. Drain well just before filling jars with prepared preserves.

    In a large saucepan, combine everything but the pectin. Bring to a boil over medium heat, stirring often to keep from scorching.

    When you reach a rolling boil (one that you can’t stir down), add the pectin all at once and stir well. Return to a boil, and boil exactly 1 minute while stirring constantly. Remove from heat.

    Pour into hot, sterilized jars. Wipe rims of jars clean. Secure lids with screw-on bands.

    Place jars of preserves in a boiling water bath for 10 minutes.

    Carefully remove from water bath, and let stand at room temperature to cool.

    A couple of hours later, check to be certain all jars vacuum sealed. Leave undisturbed. It may take up to 2 weeks for the gel to completely set. Store at room temperature up to 1 year.

    If you have a jar that didn’t vacuum seal, refrigerate and use within 1 to 2 weeks.

    Spices are GREAT just as specified. Don’t reduce

  21. 21

    Cheri — August 20, 2013 @ 10:48 AM

    This sounds marvelous and I have a tree full of marvelous peaches. Question: has anyone tried using Stevia rather than sugar? My husband is diabetic. Thanks for all the marvelous ideas and recipes.

    • Lori Lange replied: — August 22nd, 2013 @ 8:23 AM

      I haven’t tried it myself, but I know that I’ve seen people do it with other recipes. I’ll bet it would work!

  22. 22

    MoonLight @ AWorldInMyOven — August 21, 2013 @ 5:26 AM

    I keep seeing more and more of these freezer jams.. I always made them the ‘traditional’ way (you know: sugar, seal, store). I should really try a freezer jam just to taste the difference! Has anyone done that yet?

  23. 23

    Michele — August 24, 2013 @ 11:22 AM

    This tastes incredible! I am wondering if I can use this same recipe and put it in a water bath to store on the shelf instead of the freezer? I have lots of shelf space, but limited freezer space.

    • Lori Lange replied: — August 24th, 2013 @ 11:41 AM

      I really don’t know… I’m not familiar w/ traditional canning at all!

  24. 24

    Eidsness girl — September 1, 2013 @ 9:22 AM

    Just got done making my second batch. We have a white peach tree that has never produced much until this year then WOW! They are so sweet I cut the sugar back in the second batch and substituted some brown sugar. yum! I put it in regular canning jars that sealed so think it’s ok to leave on the shelf until opened, like regular canned jams and jellies. I’ll report back if it spoils. Thanks for the easy to follow dieections and pictures.

    • Lori Lange replied: — September 4th, 2013 @ 4:39 AM

      Yes, please report back, thanks!

  25. 25

    kara callison — September 2, 2013 @ 4:54 PM

    Oh my God this is the best. I have been eating it with a spoon. So easy to make. I made 6 batches. Probably not enough!

  26. 26

    Mavis K. — September 5, 2013 @ 9:13 AM

    Oh, WOW!! I just made your jam this morning! SO easy and it turned out FABULOUS!! The only thing I added was 2 T. fresh lemon juice, because I always add it to every jam recipe I make. Next time I’ll double it so I can give some away. I absolutely love your blog and all of your recipes I’ve ever made. I’m making the Slow Cooker French Dip sandwiches this weekend. A friend of mine who also follows you makes them all the time. My hubs is going to go nuts! :)

    • Lori Lange replied: — September 8th, 2013 @ 10:10 PM

      So glad to hear you’re having great successes!

  27. 27

    Ranae — September 12, 2013 @ 12:51 PM

    Just made this jam it is so easy and yummy!
    I used freezer plastic containers. They were
    $2.50 for 8 at Walmart. Thanks mom for the
    Beautiful peaches!!!

  28. 28

    Chris Barnett — September 15, 2013 @ 6:40 PM

    do you have to freeze this recipe? Or just store in the basement?

    • Lori Lange replied: — September 16th, 2013 @ 5:11 PM

      This particular recipe is for freezing. You’d need to find a canning recipe for one that would be appropriate for storing on the shelf.

  29. 29

    Colleen — September 16, 2013 @ 6:33 AM

    Hi, I just finished making this over the weekend and it turned out wonderful, everyone loves it!!! I will definitely be making more soon while I can still find fresh peaches, but I was wondering- do you think other kinds could be made using the same recipe but just switching the fruit? My husband really wanted me to try other fruits, such as strawberry. Thanks!

    • Lori Lange replied: — September 16th, 2013 @ 5:10 PM

      I’m not sure- I haven’t tried it with other fruits yet.

  30. 30

    Missi — September 21, 2013 @ 3:36 AM

    This was my favorite jam my grandmother use to make, I never put it in the fridge, taste just as good out of the freezer!!! Thought it would be harder than this, soo awesome!! My question is, do u use very ripe peaches or still hard peaches?

    • Lori Lange replied: — September 23rd, 2013 @ 8:17 AM

      Just slightly soft. Hard peaches may not work well.