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

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 and lids, cleaned and dried

Instructions

  • 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!

Notes

  • *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.

Nutrition

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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Comments

  • Sue Loudon wrote:

    This peach freezer jam is amazing!  I did not have the sugarless sure gel so I used the regular which required tweaking and a lucky guess the first time out.  I added 4 cups of sugar to the peaches and when I added them to the pectin/grape juice and brought it to a boil, I only boiled the mixture for 1 -1 1/2 minutes.  I was afraid 5 would turn it into hard tack.  It was perfect.  I skimmed the foam, and put it into jelly jars, let it cool completely and placed in the freezer beside my strawberry freezer jam.  I have never tasted better peach jam in my life!

    • Lori Lange wrote:

      Thank you for sharing your success!

  • Kim wrote:

    I have a complaint. You say these will last in the freezer for one year. I made a batch last week, and all the jars are gone already! 😉 I love the cinnamon in this recipe. We’ve been mixing a little with homemade vanilla yogurt and it is dreamy. I’ve made 3 batches so far.

    • Lori Lange wrote:

      haha 🙂

  • Judi wrote:

    Can you use frozen peaches?

    • Lori Lange wrote:

      I have not tried making this jam with frozen peaches. My thought is… if you have access to fresh and juicy peaches this summer, you should use those!

  • GmaSue wrote:

    I have been making freezer jams for years. They are so tasty and so easy. But your fruit has to have enough acid to make it set, just like traditional cooked jams. So if your peaches are a low acid variety or white flesh you probably should add some kind of acid, like lemon juice, orange juice or even pineapple juice. As far as using other fruits there are recipes for several different kinds of jams and jellies, freezer and cooked n the box of pectin. Strawberry and Apricot are two of my favorites besides peach.

  • Inger wrote:

    just made this with both sugar and some with Splenda it’s yummy only I just couldn’t get the whole boiling and peeling the peaches I still had to knife peel them but I’ll try again thanks

  • Shellie wrote:

    Do I have to use the pink box of sure jell, or can I use regular??

    • Lori Lange wrote:

      I’m not sure… I used: One 1.75-ounce package no-sugar-needed fruit pectin (or 3 tablespoons from a jar)

  • Brenda wrote:

    Great easy recipe but mine is not setting up…followed directions to a T…how long does it take to thicken up?

    • Lori Lange wrote:

      it’s not a terribly thick jam, but it should have set up enough. How did all fare after a day or so?

  • Shawna wrote:

    I am in complete love with your recipe thank you!!! I have never made any sort of jam before and was a bit nervous about attempting it. I made an impulse purchase of some last of the crop peaches and they needed something done to them. And now I have 10 containers of peach freezer jam sitting on my counter. Its delicious and so easy thank you so much!!!

  • Karissa Hodge wrote:

    Can you substitute honey for the sugar? If so, is it a 1:1 substitution? Thanks!

    • Lori Lange wrote:

      I’m not sure of how to sub honey for sugar in jam recipes. Maybe try Google to see if you can get an answer for that one?

  • Marci wrote:

    I make freezer jam a lot! I find the pint mason jars are the best. I’ve had quart mason jars break when frozen.

    I don’t use white sugar either. I don’t like gaggy sweet jam. I use honey or raw sugar blends instead. Could also use date sugar, maple syrup, stuff with more minerals and nutrition. Just a thought. 😀

  • Missi wrote:

    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 wrote:

      Just slightly soft. Hard peaches may not work well.

  • Colleen wrote:

    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 wrote:

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

  • Chris Barnett wrote:

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

    • Lori Lange wrote:

      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.

  • Ranae wrote:

    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!!!

  • Mavis K. wrote:

    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 wrote:

      So glad to hear you’re having great successes!

  • kara callison wrote:

    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!

  • Eidsness girl wrote:

    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 wrote:

      Yes, please report back, thanks!

  • Michele wrote:

    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 wrote:

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

  • MoonLight @ AWorldInMyOven wrote:

    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?

  • Cheri wrote:

    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 wrote:

      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!