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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 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!