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 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!
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.
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) 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!)
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.
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
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
- ⅛ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use frozen peaches?
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!
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.
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
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!!!
Can you substitute honey for the sugar? If so, is it a 1:1 substitution? Thanks!
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?
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. 😀
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?
Just slightly soft. Hard peaches may not work well.
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!
I’m not sure- I haven’t tried it with other fruits yet.
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!!!
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! 🙂
So glad to hear you’re having great successes!