Peach Freezer Jam

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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 with a label and several more jars of peach jam in the background.

When I made my Homemade Blueberry Jam back in 2013, I waxed poetically about how much I adored Peach Jam.  So it only made sense that Peach Freezer Jam made its debut here on RecipeGirl later that same summer. This recipe has been so popular, so I’m featuring it again now in the summer of 2020 with a how-to video included this time!

Peach jam is 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!

fresh peaches sitting in the bowl of a food processor

How to make Peach Freezer Jam:

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: How to Peel Peaches)- 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 ingredients boiling in a saucepan on the stove

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.

measuring cup pouring freshly made peach freezer jam into jars

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

overhead shot of five jars of peach freezer jam with non lids on top

You should be able to fill five 8-ounce jars (my sister actually uses the little Glad containers without any problems too) with this recipe for peach freezer jam.  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!)

five jars of peach freezer jam without lids sitting on a wooden surface

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.

How long can you store peach freezer jam:

Peach freezer jam will stay perfectly wonderful in the refrigerator for up to 3 weeks. And it will be safe stored in the freezer for up to one year.

bread with peanut butter and peach jam with a spoon resting on the bread. jar of peach jam in background

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!

Here are a few more recipes using peaches that you might like to try:

peach freezer jam with a label and several more jars of peach jam in the background.
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5 from 1 vote

Peach Freezer Jam

Totally delicious homemade jam using fresh peaches!
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time: 12 hours
Servings 40 servings (five 8-ounce jars)
Calories 32kcal
Course Condiments
Cuisine American
Keyword peach freezer jam, peach jam


  • 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 and lids, cleaned and dried


  • 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.
  • 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!



  • *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.


Serving: 1serving (2 tablespoons) | Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 40mg | Fiber: 1g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
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  • Deborah K Bosarge wrote:

    Can you make this spicy by adding jalapenos?

    • Lori Lange wrote:

      That sounds like a neat idea- but I haven’t tried it!

  • Julie P wrote:

    When I pureed the Peaches I had quiet a bit of juice. Do I count this in my 3 cups of Peaches, or do I drain the juice, and only measure the solid parts?? I’m really new at making freezer jam, so your input is highly appreciated!!
    Thank you for your advice,
    Julie P

    • Lori Lange wrote:

      3 cups of the puree (peach and juice) is fine.

  • Erin R wrote:

    I love peaches! Having recently bought 2 boxes at a fruit stand in Central Washington, I’m feverishly working to get them baked into things or frozen by the slice before they get too ripe. Canning scares the pants off me so I am so happy to have found this easy recipe. Thanks!

  • Ellen wrote:

    I made this recently and used the juice from the fresh peaches. After I did the hot water bath, cool bath, peeled they sat in a bowl for about an hour. I used the juice in place of the apple juice.
    Tastes great!