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 in jars

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!

Peaches in the food processor

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.

Making Peach Freezer Jam 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.

Pouring 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.

Peach Freezer Jam in jars

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 in jars

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 on Peanut Butter

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:

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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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Lori Lange of Recipe Girl

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  • 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!

  • Julie wrote:

    My jam never set up! I don’t know what I did wrong.

    • Lori Lange wrote:

      I’m not sure!

  • judy m welch wrote:

    can i use a diet sugar in place of sugar? i am a diabetic.

    • Lori Lange wrote:

      Probably, but I haven’t tried it.

  • Suzie wrote:

    I made this recipe for the first time this summer. Actually, the first time I have ever made jam of any
    kind. This one is fool proof and absolutely fabulous! Where I live we get really good peaches so I am
    so happy to be able to make this jam to enjoy the fresh fruit taste in the winter. Thanks so much!

  • leslie stacy wrote:

    can you use other fruit instead of peaches or do you have other recipes for like grape strawberry etc

  • George Clark wrote:

    Can I use different fruit using the same recipe

    • Lori Lange wrote:

      I would think it would work well with any kind of stone fruit– haven’t tried it with berries.

  • Karen wrote:

    Peaches are my absolute favorite fruit! I actually doubled this recipe. I bought 8 large peaches and ended up with 6-cups of puréed peaches. Along with the cinnamon, I also added cardamom. Doubling this recipe yielded 3; 24-oz jars of jam. I can’t believe how great it came out! I am thrilled to be able to store it in the freezer and have it over the next year!!

    I am thinking how great this will be in some toaster hand pastries. Can’t wait to try that. Thanks so much for posting this recipe Lori!!

    • Lori Lange wrote:

      That all sounds delicious. Now I want to make this jam again!

  • Kimberli wrote:

    I can’t wait to make this! One question though…do you put both the ring & the lid on the jam is still hot? Or just the lid & the ring later once it’s cooled? Thanks for your help!

    • Lori Lange wrote:

      You can put both on while hot, and then let them sit at room temperature until they’re completely cooled.

  • Karen wrote:

    I just realized after making this recipe for the past few summers that I never took the time to thank you for posting it! This is one of the best jams I now make, thanks to you and this post! My friends start chomping at the bit in late June: “um, when will the peach jam be ready?” because they all love it! And tomorrow’s my day to buy fresh local peaches and Sunday will be ‘Jam Day’! So, a bzillion thanks for this awesome recipe! And thanks for making me look good with all my friends and family! 🙂

    • Lori Lange wrote:

      Excellent- so happy to hear. I’ve been wanting to do another freezer jam recipe, so perhaps strawberry or blueberry or something like that!

  • Judy J. wrote:

    I tried your recipe today using frozen, peeled peaches (fresh peaches this time of year in Minnesota are hard as a rock). I just put the frozen in my food processor and chopped them pretty fine. Ended up warming them a bit in a saucepan to soften them (to get a more accurate measurement 3 cups of purée). Worked out well and tasted great! I’ll definitely try fresh peaches this summer, but the frozen were a great alternative!