I’ve come to realize that sweet peaches are the best summer fruit ever, especially when used for Homemade 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!
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.
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.
The peach mixture won’t look like jam quite yet. Pour it into glass jars while it’s nice and hot.
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!)
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.
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 Upside Down Cake
- Pork with Peach Sauce
- Fresh Peach Scones
- Peach Pie Filling
- Peach Cobbler
- Fresh Peach Pie
- Peach Dump Cake
- White Peach Sangria
Peach Freezer Jam
Totally delicious homemade jam using fresh peaches!
- 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.