This Quick and Easy Peach Freezer Jam recipe is wonderful on toast, with cream cheese and crackers, or even ice cream. Prepped in just 15 minutes!
Yay for peach season! Which means…peach freezer jam. Woot! Thanks in part to our neighbors.
Our current house (and hopefully our last!) is on a fairly quiet street and surrounded by great people. We adore the gal who lives behind us. We don’t completely understand her living situation, but we know that her husband is working overseas, causing her to single parent for an undetermined amount of time. So, she called in reinforcements – her parents!
They’re visiting (well, more like moved here temporarily) from China. And apparently, they brought unicorn tears and pixie dust with them, because while my garden is struggling and basically on the verge of calling it a day, their garden is flourishing and totally showing off in the shortest amount of time. I swear I think their sunflower plant and tomatoes grow two feet a day. It’s crazy.
They also have a gorgeous peach tree….which happens to fall over the fence into our yard. She considers it community property and tells us to just pick what we want >> love her.
I put some of them to great use in this freezer jam.
Peach Freezer Jam
All freezer jams have a looser consistency than regular jams do. The texture for this particular recipe falls somewhere in between a typical jam and a fruit sauce – thick enough to spread, but loose enough to drizzle on ice cream.
Freezer Jam Recipe Ingredients
Scroll below for the detailed printable recipe card and measurements.
- Fresh ripe peaches
- Granulated sugar
- Lemon juice
- Vanilla extract
- Water
- SURE-JELL fruit pectin
How To Store Peach Freezer Jam
This jam can be stored in the refrigerator for up to 3 weeks or in the freezer for 1 year! If frozen, allow to thaw in the refrigerator before using. (This jam is not shelf stable or meant to be stored in the pantry.)
This jam is so wonderful on toast, with cream cheese on crackers, cottage cheese, and even ice cream!
More Condiment Recipes
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Peach Freezer Jam
Ingredients
- 3 cups peeled finely diced fresh ripe peaches
- 1 1/4 cups granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup water
- 1 3/4 ounce (1 box) SURE-JELL fruit pectin
Instructions
- Place diced peaches, sugar, lemon juice, vanilla, and water in a medium saucepan; bring to a boil. Reduce heat slightly and cook for 3 minutes, stirring constantly.
- Sprinkle in the fruit pectin, stirring until dissolved and continuing to boil for 1 minute. Reduce heat to low and stir for 1 more minutes.
- Mash the mixture with a potato masher, or pulse in a food processor, until desired consistency is reached.
- Ladle the jam into 8 ounce glass canning jars, leaving a 1/2-inch clearance from the top.
- Allow to cool for 1 hour. Seal with the lid and place in the refrigerator overnight to solidify.
Notes
- All freezer jams have a looser consistency than regular jams do. The texture for this recipe falls somewhere in between a typical jam and a fruit sauce – loose enough to drizzle on ice cream, but thick enough to spread.
- This jam can be stored in the refrigerator for up to 3 weeks or in the freezer for 1 year! If frozen, allow to thaw in the refrigerator before using.
Nutrition
Other Notes
Yummy! I did make this with coconut sugar ( low glycemic ) changed the color but was very yummy! And worked great.
Made this today. My husband and I were both pleasantly surprised how amazing this jam was. Ended up making three batches we like it so much.
I threw half a habanero in mine, and it is so good! We’ll see how it does in the freezer, but it tastes good coming out of the pot. Super easy too
This was so easy to make and tastes amazing!!!
Can agave be used instead of sugar?
Hi Lisa! This recipe hasn’t been tested with sugar substitutes, so we can’t vouch for the results, but you could try it.
How many 8oz jars will I need?
It is incredible! I used the Sure Jell Premium Pectin in the yellow package. Followed her directions and WOW! This is my ‘go to’ recipe! Thanks for sharing.
I have liquid pectin. How much would you use instead of powder thanks
Hi Amy! Can I use Monkfrut sweetener instead of sugar?
Hi there, Ana! I’ve never tested this recipe other than how it’s written and not familiar enough with Monkfrut sweetener to vouch for the results, sorry!
The directions were so easy to follow and the result is so delicious. I will be using this recipe for every future batch I make. Delicious!!!
This sounds fantastic! Quick question: Did you peel your peaches??? (First time jam maker here. ;)
Hi Jackie – yep, I peeled them!
I can’t wait to try this. I have been looking for a good peach freezer jam recipe. Do I use the pectin in the yellow or pink box? Thanks a bunch!!
Hi Tammy – I always use the yellow box.
I have been trying freezer peach jam for a couple of years with absolutely no luck, following the recipes in the pectin containers. This year I tried this one, and it is amazing! I like it because it doesn’t call for much sugar, and yes, the consistency is loose, but spreads nicely. The taste is wonderful! After making several batches, all I had left was the low sugar pectin, so thought I’d try it. The jam tastes the same, but it is much thicker in consistency. Either way, using the regular pectin or the low-sugar type, this is an amazing recipe. Thank you so much!
I added vanilla and bourbon to this recipe and it came out great!
Hi great recipe…do we just wash out the jars in hot water and soap? Thx Derek
Yep!
Cindy, if you don’t want to freeze this, then you need to process it in a hot water bath. Otherwise, it needs to be refrigerated and used within 3 weeks.
I love this recipe. I added 1 TBS of cornstarch to thicken it up a bit – it dissolved well and tasted the same. This site is much appreciated!
Yellow or pink low-sugar box of sure-jell?
I don’t know what the box color is, but it’s not low-sugar.
Will definitely try this.
Was so excited to put our peach tree to work with this jam and it did not disappoint! It is a bit thinner than most jams as mentioned in the article, but still thick enough to spread. Easy and delicious, thank you!
Do have to freeze just want to put on a,cool dark shelf