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 jam. Woot! Thanks in part to our neighbors.
Do you like your neighbors? Our current house (and hopefully our last!) is on a fairly quiet street and surrounded by great people. (Having experienced crummy neighbors before, we never take it for granted. It really does negatively impact your life.)
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.
What is the consistency of this 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.
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!
other homemade condiment recipes we love!
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Quick and Easy 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.
Barb Beshears says
If I wanted to add vanilla and bourbon to this recipe, how would I adjust it? I have a peach/vanilla/bourbon jam that is processed, but I prefer to make freezer jams.
Karen says
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.
Gloria Thomas says
Well I just made my first ever preserves and I am pretty proud of my results. I did notice that going by the recipe that as my Mom once said if it did not thicken to your liking add 1 TBS. of cornstarch and that is what I did and it dissolved well and tasted just the same. But nutty me didn’t have the 8 oz jars so I had to settle for pint on this go. I also doubled it because I had gotten a half a bushel of peaches, so what was left I got 6 pints and a 3 oz sampler. Can’t wait till tomorrow to see what and how they turned out. This site is much appreciated!
Carol says
Hi just wondering can I us the same recipe with less Sugar
LINDY HERRMANN says
can u also use this recipe and substitute strawberries for peaches?? just wondering
Gail Copeland Hutcheson says
I only like jams with 30 or less calories per tablespoon, because all the others taste more like sugar than fruit. Was going to make my own freezer jam with very sweet ripe peaches, but the surejell recipe called for more sugar than peaches. The recipe also said if you add less it might not jell properly. So I was looking for a better recipe. What consistency is your jam. Can you compare it to something I am probably familiar with. It looks absolutely beautiful.
Amy @Belly Full says
Hi Gail – I don’t know what you’re familiar with, so it’s hard to answer this. But if you read my recipe notes, it does say this jam’s consistency is looser than a typical jam, as are most freezer jams. And it is very sweet.
Gloria Thomas says
I noticed that also but I add like 4 more peaches than what was called for, that is probably why I had to add the cornstarch. But my hubster is diabetic and on a 75 carb a meal diet and I had to watch for stuff like that. He has his days where he can cheat but with that diet he lost 100lbs in a yr and went from 5 shots a day and metformin to no anything now. No meds, no shots just watching his carbs, made a believer out of me. But hope that helped you and good luck.
Stacy says
Yellow or pink low-sugar box of sure-jell?
Amy @Belly Full says
I don’t know what the box color is, but it’s not low-sugar.
Mom says
Will definitely try this.
Sharon Caulineau says
Will this recipe work with canned peaches?
Amy @Belly Full says
Hi Sharon – I can’t say with certainty because I’ve never tried it, but my guess it would be ok. But make sure to drain ALL the excess juice or the jam will be too soupy. Try it.
Cindy says
Do have to freeze just want to put on a,cool dark shelf