There’s something magical about the taste of fresh peaches in summer—juicy, sun-ripened, and oh-so-sweet. They’re also one of the most seasonal treasures to us – if you are eating fresh peaches, you know it’s summer! Every year, we buy a big old bushel box of peaches and every year I wonder what we’re going to do with them all, but it doesn’t take long to use them up. This peach freezer jam is always the answer! Well, that and frozen peach slices that my children eat straight out of the freezer like they’re candy. But this jam is definitely a favorite. It’s quick to make, uses simple ingredients, and best of all—you don’t need to can it. Just mix, pour, and freeze!
Here’s a step-by-step guide to making your own peach freezer jam at home – and if you like this one, be sure to check out our Strawberry Rhubarb Freezer Jam and Strawberry Freezer Jam recipes as well.
Ingredients You’ll Need:
- 3 cups prepared peaches (from about 2 pounds of fully ripe peaches)
- 4 ½ cups granulated sugar (measured into a separate bowl)
- 2 tablespoons fresh lemon juice
- ¾ cup water
- 1 box Fruit Pectin (we use sure-jell, it’s never failed us yet)
Step 1: Wash, Peel, and Pit the Peaches
Start with ripe, fragrant peaches for the best flavor. If the peaches taste unripe raw, they’re going to taste that way in the jam. Wash the peaches well, then peel and pit them.
Quick tip: If your peaches are hard to peel, try blanching them in boiling water for 30–60 seconds, then dunking in an ice bath. The skins should slip off easily.
Step 2: Chop and Crush
Once peeled, chop the peaches into small pieces and crush them using a potato masher or fork. You want a chunky but spreadable consistency—no need to purée!
Measure out exactly 3 cups of the crushed fruit and place it in a large bowl. Stir in the 2 tablespoons of lemon juice to help preserve the color and flavor.
Step 3: Add the Sugar
Add the 4 ½ cups of sugar to your peach mixture. Stir well until thoroughly combined, then let the mixture sit for 10 minutes, stirring occasionally. This helps dissolve the sugar and draw out the peach juices. Do not take shortcuts here or you’ll end up with grainy tasting jam.
Step 4: Cook the Pectin
In a small saucepan, mix ¾ cup water with 1 box of pectin. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Boil for 1 full minute, then remove from heat. The pectin needs the combination of heat and time to activate, so make sure it’s fully boiling for the full minute if you want your jam to set.
Step 5: Combine Pectin with Fruit
Pour the hot pectin mixture into the peach and sugar bowl. Stir continuously for 3 minutes until everything is well incorporated and the sugar is mostly dissolved. Again, keep stirring for the full amount of time if you don’t want grainy jam.
Step 6: Fill Your Containers
Ladle the jam into clean, dry containers, leaving about ½ inch of space at the top to allow for expansion during freezing. Seal the containers with lids.
Step 7: Let It Set, Then Freeze
Let your filled containers sit at room temperature for 24 hours to set. After that, store the jam in the freezer for up to 1 year or in the fridge for up to 3 weeks.
Enjoy!
Your homemade peach freezer jam is ready to enjoy on toast, pancakes, yogurt, or even as a topping for ice cream. It’s sunshine in a jar—and once you taste it, you’ll be hooked!
Have you tried making freezer jam before? Let me know in the comments, and don’t forget to pin this recipe for later!
Peach Freezer Jam
Ingredients
- 3 cups mashed prepared peaches
- 4 1/2 cups sugar
- 2 tbsp lemon juice
- 3/4 cup water
- 1 box pectin
Instructions
- Wash, pit and peel peaches. Chop the peaches into small pieces and mash.
- Measure out exactly 3 cups of crushed fruit. Add lemon juice.
- Add sugar and stir well.
- Let the mixture set for 10 minutes, stirring occasionally.
- In a small saucepan, mix water and fruit pectin. Bring to a full boil, stirring constantly. Boil for 1 full minute, then remove from heat.
- Add the pectin mixture to the peaches and sugar. Stir continuously for 3 minutes.
- Pour jam into clean, dry containers, leaving 1/2 inch headspace on top. Seal with lids.
- Let set at room temperature for 24 hours, then store in freezer.
- Enjoy!