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.
3 from 2 votes

Peach Freezer Jam

Totally delicious homemade jam using fresh peaches!
Prep: 30 minutes
Cook: 10 minutes
Cooling Time:: 12 hours
Total: 12 hours 40 minutes
Servings: 40 servings (five 8-ounce jars)
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients

  • ¾ 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
  • 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!
3 from 2 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




67 Comments

  1. Anna @ Crunchy Creamy Sweet says:

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

  2. marcie@flavor the moments says:

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

  3. Meagan @ Scarletta Bakes says:

    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!

  4. Cathy Pollak ~ Noble Pig says:

    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!!

  5. Jessica@AKitchenAddiction says:

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

  6. Donna P. says:

    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!

  7. Tieghan says:

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

  8. Jill says:

    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.

  9. christine says:

    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

    1. Lori Lange says:

      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.

  10. Katrina @ Warm Vanilla Sugar says:

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