We were lucky enough to get to pick these peaches straight from the trees from Eckert’s Orchard last weekend! YUMM
How do you make peach freezer jam?
Freezer jam is so ridiculously easy! You chop the peaches in a food processor, mix them with sugar, add the hot pectin mixture, and fill your containers. It’s quick and easy and free of artificial colors, flavors, and preservatives!
How long can jam be kept int he refrigerator or freezer?
In the freezer, this jam will last up to 1 year! Once you take it out of the freezer, be sure to store it in the refrigerator. This homemade jam will last in the refrigerator for 4-6 weeks!
Can you use glass jars for freezer jam?
Yes! I love to use glass mason jars for freezer jam! You can also use just about any container that is freezer friendly.
Can you use frozen peaches to make freezer jam?
You can use frozen peaches to make freezer jam! Be sure that the fruit is NOT sugared, substitute an equal amount of frozen fruit for fresh fruit, thaw the fruit to room temperature, and don’t drain the excess juice that is produced from the thawing process.
What if my jam turns out runny?
All peaches are different, so if you have overly juicy peaches and your jam doesn’t set up as much as you’d like, just add an additional packet of pectin (cooked the same as in step #3, and then added to the batch to thicken it further).
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Perfect and easy peach freezer jam.
- 3 cups fresh peaches (about 2 lbs. fully ripe peaches)
- 4 1/2 cups granulated sugar
- 2 Tablespoons fresh lemon juice
- 3/4 cup water
- 1 box Sure Jell Fruit Pectin
Have ready clean plastic or glass containers and lids.
Peel and pit peaches. Finely chop or pulse fruit in a food processor until diced. Measure exactly 3 cups prepared peaches into large bowl. Add sugar and lemon juice; mix well. Let mixture stand for 10 min., stirring occasionally.
In the mean time, mix water and pectin in a small saucepan. Bring to boil, stirring constantly. Boil and stir for 1 min. Add boiling pectin/water to the peach mixture and stir continuously for 3 min. or until sugar is dissolved and no longer grainy.
Immediately fill your glass or plastic containers, leaving 1/2 inch headspace. Wipe rim of jars clean and cover with lids.
Let stand at room temperature 24 hours.
Once 24 hours has passed you may store it in the refrigerator for up to 3 weeks or freeze for up to 1 year.
You might also like raspberry freezer jam!
Tips for perfect peach jam are listed in the post above!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Debbie says
Can frozen peaches be used? If so should they be thawed and drained, or keep all the liquid?
Lauren Allen says
Hi Debbie, I’ve never used frozen peaches but they should work! I would let them thaw and drain the liquid from them before you begin!
Debbie says
Thank You
Ash says
Do you think this recipe could be used to make apricot freezer jam as well? It’s a personal favorite.
Lauren Allen says
Hi Ashelyn,
Kraft has a recipe for apricot freezer jam you could follow that is really similar, using fruit pectin. Here’s the link! http://www.kraftrecipes.com/recipes/30-minutes-homemade-surejell-apricot-freezer-jam-60262.aspx
Sounds yummy!
Lawania says
Dan you use blackberries in a freezer jam. That’s the only kind of jam I make, freezer, and we love blackberries
Lauren Allen says
Blackberry Jam sounds delicious! Unfortunately I don’t have a recipe for it and I’ve never made it…and I don’t know if I would trust substituting blackberries in this recipe, since the Jam ingredients and instructions are very particular. Good luck!
Linda says
Inside the box of Sure-Gel fruit pectin is a whole long list of freezer jams. Blackberry may be one of those recipes. I make strawberry a lot and always use the recipe in the box.
Melissa Martinez says
Do you think I could substitute honey or some kind of juice for the sweetener and not use any processed sugar? My daughter can’t have processed sugar. Thanks!
Lauren Allen says
Hi Melissa, The jam definitely wont turn out the same without the exact amount of regular white sugar called for in the recipe. A sugar substitute will just turn yield a runnier jam. You could try to make up for this by adding some extra mashed peaches–otherwise I might just try to find a different recipe that uses a sweetener… Hope that helps…good luck!
Alli @ Cupcake Diaries says
Is it weird that I have never tried peach jam? This looks so yummy! Pinned.
ParkerMama says
Freezer jam! Storing a bit of summer memories to relive during the winter!
Carly says
I just had a whole box of peaches and we ate them all before I could make things with them. I’ll have to buy more to make this jam!
Becky @ lovetobeinthekitchen says
This is great! I love peach jam and freezer peach jam is something I could do! Now I just need tons of peaches!
Jessica @ Pretty Providence says
I love peach freezer jam! I love how your recipe has some chunks in it! Thanks for sharing!
Renee says
How can you make this a sugar free version or can you make it with Splenda instead of read sugar?
Lauren Allen says
Hi Renne, definitely do NOT use splenda. It will be completely runny. My best advice is to use the low-sugar package of surejell and follow those instructions (in the box) for a low sugar jam.
Pamela says
I made peach n raspberry freezer jam today.. tasted it before it went in jars.. dddddddelicioussssssss!!!!!
Emily B says
I made exactly like yours but it is “soupy”. It has not been 24hrs yet so I still have it sitting out. Will it change a lot while sitting out? Or once in the fridge/freezer?
Lauren Allen says
Hi Emily, if its soupy I would add another packet of pectin to it (heat the pectin it the same, on the stovetop). Sounds like you had extra juicy peaches, and more pectin wont hurt the flavor, but will help it set up.
Meggan says
Just made this and my family is eating it like it’s candy! It’s fantastic, and I’ll be making another batch soon.
Jen says
Thanks for the recipe! I made this with half the sugar but I added an extra cup of peaches. Ours were already pretty sweet so it worked for us. The consistency turned out great! I hope to make this again next summer!
Alicia says
If the peaches are already juicy & sweet, do I have to add the sugar?
Barbara says
Is 4 1/2 cups sugar a mistake? All other recipes I’ve searched use 1 1/2 cups sugar for equal amount of peaches.
Lauren Allen says
No, its not a mistake. Sounds like you may want to use a No sugar or Less sugar Pectin. They are available.
Kari says
I found that the amount of pectin needed was not even close. My fresh peaches were very ripe and there was so much juice. I would recommend doubling the pectin listed.
Lauren Allen says
Yes, if your peaches are very juicy the extra pectin works great.