This easy homemade Peach Jam has just five-ingredients and I’ve included step-by-step instructions for how to make it!  There’s nothing as delicious as homemade jam and it has no artificial colors, flavors, or preservatives!

If you’ve made homemade jam, you know that once you’ve had the best stuff, it’s difficult to go back to the store bought kind.  This peach jam is no exception, and it could be my favorite of all! This recipe is easy to adapt to make homemade Strawberry Jam and Raspeberry Jam.
An open jar of peach jam with a butter knife in it and three full jars of jam and a whole peach in the background.

Peach Jam

Because it’s peach season AND because our Raspberry Freezer Jam recipe was so popular, I thought it was the perfect time for this tasty Peach Freezer Jam recipe! One of my favorite things about this recipe is that is will last in your freezer for up to 1 year!

Ingredients in Peach Jam:

  • Peaches
  • Water
  • Sugar
  • Lemon Juice
  • Sure Jell Fruit Pectin

How to Easily Peel Peaches:

I’ve found the easiest way to peel peaches is to gently lower 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you wont even need a knife!

Peaches on a white marble board next to another photo of a hand pulling the skin off of a peach and a colander full of peaches in the background.

How to make peach jam:

  • Peel, seed and dice the peaches. Use a knife to dice them, or pulse them a few times in a food processor.
  • Add sugar and stir until dissolved.
  • Add hot Pectin.
  • Fill clean jars. Cover with lid and rest at room temperature for 24 hours.
  • Refrigerate or Freeze jars.

The ingredients needed to make peach jam, including peaches, sugar, pectin and a lemon next to another photo of diced peaches in a bowl with sugar and two peaches and a measuring cup behind it.

It’s quick and easy and free of artificial colors, flavors, and preservatives!

FAQ’s About Making Jam:

How long can jam be kept in the refrigerator or freezer?

In the freezer, this jam will last up to 1 year!  Once you take the peach jam out of the freezer, be sure to store it in the refrigerator.  It will stay good for 4-6 weeks.

Can you use glass jars for freezer jam?

Yes!  I love to use glass mason jars for storing freezer jam, but you can use any container that is freezer friendly.

Can you use frozen peaches to make freezer jam?

Yes, you can use frozen peaches to make peach jam!  Substitute an equal amount of frozen fruit for fresh fruit in the recipe.  Be sure to thaw the fruit to room temperature and don’t drain the excess juice that is produced from the thawing process (use it in the jam).

What do I do if my jam turns out runny?

All peaches are different, so if you have extra juicy peaches and your jam doesn’t set up as much as you’d like, just cook another package of pectin (step 4 of the recipe) and add half or all of the mixture, to thicken it further. Keep in mind it will set up more as it rests.

Overhead photo of a butter knife lifting fresh peach jam from a jar and a piece of bread, a peach and another jar of jam in the background.


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An open jar of peach jam with a butter knife in it and three full jars of jam and a whole peach in the background.
Prep 30 minutes
Cook 5 minutes
Total 35 minutes
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  • 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 of diced peaches into a large bowl (You can eat any extra diced peaches leftover after measuring 3 cups.)
  • Add one cup of sugar to the bowl and stir well. Rest for 5 minutes. Repeat with remaining sugar, adding it a little at a time and resting in between. Stir in lemon juice. Let mixture rest for 10 min.
  • Taste the mixture and if it's still grainy from the sugar don't proceed until the sugar has dissolved! (If needed, you could place the heat-proof bowl or peaches over a saucepan of warm water on the stove. Gently stir the mixture and the heat will help the sugar to dissolve.)
  • Meanwhile, add the water and pectin to a small saucepan and stir to combine. Bring mixture to a boil, stirring constantly. Boil and stir for 1 minute, then remove from heat and add to the peach mixture. Stir jam for 3 minutes.
  • You should notice the jam has thickened a little. A will continue to thicken a bit more as it rests. (See notes, if it is still very runny).
  • Fill your glass or plastic containers, leaving ½ inch headspace. Wipe rim of jars clean and cover with lids. Let stand at room temperature 24 hours. (This allows the jam time to set up, but feel free to enjoy one of the jars right away!)
  • Store jam in the refrigerator for up to 3 weeks or freeze for up to 1 year.
  • You might also like Strawberry Jam and Raspberry jam!


What to do if your Jam is still too soft or runny:
Some peaches are juicier than others, so if you have extra juicy peaches and your jam doesn't set up as much as you'd like, you can cook another package of pectin (step 4 of the recipe) and add half or all of the mixture, to thicken it further.
Keep in mind it will set up more as it rests. 


Calories: 521kcalCarbohydrates: 135gSodium: 16mgSugar: 128gVitamin C: 1.7mgIron: 0.3mg

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Have you tried this recipe?!

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I originally shared this recipe in August 2013. Updated July 2019. 

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. I would like to add jalapeño pepper to this jam.
    Would the peppers need to be blanched first and when would you add them in the process?

  2. Hello! I am preparing to make this jam, but was wondering if I can use bottled lemon juice instead of the fresh? Thanks!

  3. Do I boil my pectin if I am using CERTO Premium liquid fruit pectin? Or just do it like I would do Strawberry Freezer Jam?

    1. Is there white sugar at the bottom? In that case it needs to be mixed more. Would it work for you to stir it in the jar to combine it. Next time just let the jam set up a little bit more before adding it to the jars!

    1. Since it’s just “freezer” jam (and we’re not preserving it to be shelf-stable at room temperature), the lids don’t have to be sealed fully.

  4. Hi, I just made this yesterday and the jars of peach jam have been setting since 8pm. As of now(2pm next day) the jam still seems runny. Is it too late to add more pectin?

    1. Yes it’s not too late! Your peaches must have been extra juicy! Dump everything back into a glass or metal bowl and prepare another box of pectin and stir it in!

    1. No, otherwise the jam wont set up. You could use no-sugar box of pectin and follow the directions on the box.

  5. I love peaches. Picked peaches from friends tree and am making 2nd patch of freezer jam in less than a week. First time making jam, it won’t be the last.

  6. Hello,
    I just bought a different type of fresh peaches, the skin is so thin and smooth (no fuzz). Is it possible to use the SureJell freezer jam pectin on these peaches without peeling them? I’d like to slightly purée my peaches, leaving the skin on. I really don’t like a lot of big chucks in my jelly anyway.
    I’d love to hear your suggestions.

  7. I have not triethis yet,but have made strawberry.I don’t use jars, I use good zip lock sandwich bags , fill and place on cookie sheet,freeze.Then stack them.One bag will a half pint jar.

  8. I am confused. Your recipe calls for 4 1/2 cups of sugar,but the instructions only uses 3 cups of sugar. So, what is the correct amount of sugar? My peaches are ripe and ready to use, so please respond a.s.a.p! Thanks, Del Wilkinson

    1. Hi Del, sorry about the confusion. You do want to use 4 1/2 cups of sugar, just stir it in gradually.

  9. I have done peach, strawberry and raspberry freezer jam using basicly the same recipe found in the pectin package. All turned out great. My sister in law clued me in on this. My question is can you double the recipe?

  10. 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.

  11. 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.

  12. 5 stars
    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!

    1. I was wondering about less sugar. 4 1/2 cups is alot. I made some about 8 months ago…it was great. Just made some again today from some I had in the freezer.

  13. 5 stars
    Just made this and my family is eating it like it’s candy! It’s fantastic, and I’ll be making another batch soon.

  14. 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?

    1. 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.

  15. I made peach n raspberry freezer jam today.. tasted it before it went in jars.. dddddddelicioussssssss!!!!!

  16. How can you make this a sugar free version or can you make it with Splenda instead of read sugar?

    1. 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.

  17. This is great! I love peach jam and freezer peach jam is something I could do! Now I just need tons of peaches!

  18. 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!

  19. 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!

    1. 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!

  20. Dan you use blackberries in a freezer jam. That’s the only kind of jam I make, freezer, and we love blackberries

    1. 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!

    2. 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.

  21. Do you think this recipe could be used to make apricot freezer jam as well? It’s a personal favorite.

    1. 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!