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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 Freezer Jam, Instant Pot 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe in August 2013. Updated July 2019 and July 2024.
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!!!!!