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).
CONSIDER SERVING WITH:
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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.
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.