This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
I originally shared this recipe in August 2013. Updated July 2019 and July 2024.
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!