You can make the best Peach Jam recipe using fresh (or frozen) peaches and it will keep in the freezer for up to one year.
If you’re hooked on homemade jam, try my Blackberry Jam, Chia Seed Jam, Orange Marmalade, Strawberry Jam, or Raspberry Jam!
Peach Freezer Jam is a no-brainer.
Peach Freezer Jam is a no-brainer.I’m telling you, this is the EASIEST method for making jam; no special equipment, no processing in a steamer or water-bath. You just need peaches, sugar and pectin, and in a few short minutes you’ll have peach jam that will keep in the freezer for one year.
And, don’t miss our free peach jam labels for gifting friends, neighbors etc (or use for a bake sale). We give freezer jam and homemade bread for teacher appreciation each year.
How to make Peach Jam:
Peel Peaches and Prep Containers: Have clean glass or plastic containers and lids ready. Use my easy method of peeling peaches, and remove the pits.
Dice Peaches or pulse in food processor until diced. Measure exactly 3 cups of peaches into a large heat-proof bowl then add one cup of sugar. Stir well, then allow to rest for 5 minutes. Repeat with remaining sugar, stirring well and letting it rest in between. Stir in lemon juice then let rest for 10 minutes. Taste, and if the sugar is still grainy at all, place the bowl over a small saucepan of simmering water, stirring often, to help the sugar dissolve.
Add Pectin: Whisk water and pectin in a saucepan and bring to a boil, stirring constantly. Boil for 1 minute then remove from heat and whisk into peach mixture. Stir jam constantly for 3 minutes. The jam should start to slightly thicken–if it seems overly runny (or you had very juice peaches) you can repeat pectin process and add ½ or a full additional box of pectin, if needed.
Fill Jars and Enjoy: Pour jam into jars or plastic containers, leaving ½ inch headspace. Wipe rims of jars, cover with lids. Rest at room temperature for 24 hours before storing in the freezer.
Storing Instructions:
Freeze for up to one year, or refrigerate for up to 3-4 weeks.
Enjoy Jam With:
- Homemade White Bread, Whole Wheat Bread , Rolls or Oatmeal Bread
- Buttermilk Biscuits
- English Muffins
- Crepes
- Charcuterie Board
- Baked Brie
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Recipe
Peach Freezer Jam
Equipment
- Mason Jars (Half-Pint) optional
Ingredients
- 3 cups diced 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
Instructions
- Prep Peaches: Peel and pit peaches (here's my method for how to easily peel peaches). Finely dice peaches and measure exactly 3 cups of diced peaches into a large bowl.
- Dissolve Sugar: 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, to help the sugar dissolve completely. 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.)
- Add Pectin: Whisk water and pectin in a saucepan and bring to a boil, stirring constantly. Boil for 1 minute then remove from heat and whisk into peach mixture. Stir jam constantly for 3 minutes. The jam will start to thicken, and will thicken more as it rests. If it seems overly runny (maybe you had very juice peaches) you can repeat pectin process and add ½ or a full additional box of pectin, if needed.
- Fill containers, leaving ½ inch headspace. Wipe rim of jars clean and cover with lids. Let stand at room temperature for 24 hours before freezing. 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.
Notes
Nutrition
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I originally shared this recipe in August 2013. Updated July 2019 and July 2024.
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Have you ever made jalapeno peach jam from this recipe?
This is the best method I’ve found for peach jam. In my experience, peach is the trickiest to set properly and I’ve made all the mistakes from grainy to separating to not setting. However, when I followed this recipe EXACTLY, with no short cuts, the peach jam turned out perfect.
For me (here in Colorado) I’ve found that it takes a while for the sugar to dissolve and I must add heat a little at a time, stirring often, to finally dissolve the sugar. (For me personally, it takes almost 30 minutes for the sugar to dissolve once I’ve started adding heat)
Thank you for this recipe/method! The “school of hard knocks” has taught me not to take any short cuts when making peach jam and the final product is SO worth it!
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?
Can I hot water bath this receipe?
I’d follow the recipe and instructions on the surejell box for canning peach jam/jelly.
My sugar didn’t dissolve. Jam is very grainy.
How many jars should I get?
This makes 7 cups!
Hello! I am preparing to make this jam, but was wondering if I can use bottled lemon juice instead of the fresh? Thanks!
Yes, that’s fine.
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?
Help, mine is still runny. Can you dump snd add more pectin then fill back up?
Yes, you can add more pectin.
i love these, what changes would be needed for blueberry jam?
I am trying to avoid sugar…can I use Stevia, Stevia-cane-sugar-blend ?
No, it won’t set up. Try one of sure gel’s recipes for no-sugar pectin.
Hi. Made this but left it to set oversight and it separated. What do I do. It’s been like 12 hours
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!
I froze my peaches with Fruit Fresh. Do I still need to add lemon juice?
Do you just put the lids on or do they need to seal fully?
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.
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?
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!
I would like to add some ginger, would you use grated fresh, crystallized, or candied ?.
I’d use crystalized. (You should check out my Peach chutney recipe as well–it sounds along the lines of the flavors you would like. https://tastesbetterfromscratch.com/peach-chutney/ )
Can you use cranberries for freezer jam?
I’ve never tried with cranberries but Surejell has this recipe: https://www.myfoodandfamily.com/recipe/052030/surejell-cranberry-jelly
Can this recipe be canned using water bath
No, this recipe isn’t safe for canning–only for the freezer.
Can I use less sugar?
No, otherwise the jam wont set up. You could use no-sugar box of pectin and follow the directions on the box.
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.
Can I use liquid pectin? If so, how does that change the recipe?
You could but you’d have to follow their recipe instructions instead.
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.
Thanks
Marilynn
I think that should be fine–I’ve never made it with the skins on!
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.
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 delwilkinson4@gmail.com
Hi Del, sorry about the confusion. You do want to use 4 1/2 cups of sugar, just stir it in gradually.
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?
Yes, you can double it! I’ve even quadrupled the recipe before! Enjoy!
I tripled it today! Lots of sugar but tasty!
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.
Yes, if your peaches are very juicy the extra pectin works great.
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.
No, its not a mistake. Sounds like you may want to use a No sugar or Less sugar Pectin. They are available.
If the peaches are already juicy & sweet, do I have to add the sugar?
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!
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.
Just made this and my family is eating it like it’s candy! It’s fantastic, and I’ll be making another batch soon.
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?
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.
I made peach n raspberry freezer jam today.. tasted it before it went in jars.. dddddddelicioussssssss!!!!!
How can you make this a sugar free version or can you make it with Splenda instead of read sugar?
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.
I love peach freezer jam! I love how your recipe has some chunks in it! Thanks for sharing!
This is great! I love peach jam and freezer peach jam is something I could do! Now I just need tons of peaches!
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!
Freezer jam! Storing a bit of summer memories to relive during the winter!
Is it weird that I have never tried peach jam? This looks so yummy! Pinned.
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!
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!
Dan you use blackberries in a freezer jam. That’s the only kind of jam I make, freezer, and we love blackberries
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!
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.
Do you think this recipe could be used to make apricot freezer jam as well? It’s a personal favorite.
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!
Can frozen peaches be used? If so should they be thawed and drained, or keep all the liquid?
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!
Thank You