close up of a batch of Peach Freezer Jam with custom labels for gift giving.
Recipes » Gifts from the Kitchen » Jams, Jellies, and Chutneys

Super Easy, No-Fail Peach Freezer Jam

By Chris Scheuer | Updated on August 7, 2025
4.99 from 77 votes
With minimal hands-on time and a few simple ingredients, this Easy Peach Freezer Jam will be a delicious taste of summer all year long! We've got all your questions covered for this no-fail recipe!
JUMP TO RECIPE JUMP TO VIDEO

This post may contain affiliate links. For more information, see our privacy policy.

With minimal hands-on time and a few simple ingredients, this easy peach freezer jam will be a delicious taste of summer all year long! We've got all your questions covered for this no-fail recipe!

Inspiration...

I get super excited when I start seeing beautiful peaches at the grocery store or at our local farmer's market. In addition to eating them right out of hand and enjoying them for breakfast with yogurt and granola, my mind starts swirling with ideas for smoothies, salads, noodle bowls, muffins, peach crumbles... and on and on it goes. But one of my favorite things to do is make a batch or two of Peach Freezer Jam. It's delightful to enjoy right now but in 6 months when those cold Carolina winter winds are blowing, it's like a little slice of summer heaven to pull a jar of this beautiful-hued jam from the freezer.

close up of a batch of Peach Freezer Jam with custom labels for gift giving.

An easy process

Most recipes for peach freezer jam call for peeling the peaches before dicing or processing them. I've found that it's not necessary. When the peaches are diced nice and small, the peach skins are almost non-existent in the finished jam. There are also three other advantages to leaving the skin on. First of all, the highest amount of pectin in peaches is found in the skin; therefore, leaving the skin on helps the jam to set better.

Secondly, peach jam can be a little anemic-looking. Leaving the skins on gives the jam a beautiful glowing hue. Check out these pictures!

Lastly, it's just a whole lot easier not to have to peel the peaches. That's a big bonus for a soul like me, always in a hurry with a bit of a lazy streak.

Video demonstration:

If your skeptical about the simplicity of this Peach Freezer Jam recipe, here's a video demonstartion to show you the easy steps and delicious results:

Why does peach freezer jam sometimes not set?

Making peach freezer jam can be a little tricky. It's not that the process of making it is difficult, but sometimes the jam just doesn't set even though you've carefully followed the instructions. The reason is that peaches are very juicy and also, unlike most berries, which set up nicely in jam recipes, peaches have very little of their own pectin. So, even though most peach freezer jam recipes call for dry or liquid pectin (the same amount used in strawberry, raspberry, and cherry jam recipes), it's just not enough to create a good set.

I've discovered, after lots of experimentation, that peach freezer jam actually requires twice the amount of pectin to set up correctly. After trying extra lemon juice (high in pectin) and even grated apple (also very high in pectin), I've discovered that the easiest way to ensure a good set with peaches is to double the pectin.

What kind of peaches should I use for this jam?

Any type of peach will work for this jam, but be sure to taste the peaches first to ensure they are ripe. If they're woody or flavorless, don't make jam with them. You want sweet, delicious, ripe peaches, as your finished jam will reflect the quality of the fruit used.

One other tip: although there are many varieties of peaches, they fall into two categories, "cling" and "freestone". This nomenclature describes the pit of the peaches with cling peaches having a pit or stone that is not easily removed and freestone, as the name suggests, having an easily removable pit. Both types of peaches are delicious, but it's a lot easier to make jam with freestone peaches.

Cling peaches are harvested early in the peach season, usually during the first few weeks. Freestone peaches generally follow a few weeks later and are the major players for the rest of the season.

The best way to prep the peaches for this peach freezer jam

There are several ways to prepare the peaches for combining with the sugar. I wash my peaches well and since I don't peel them, I gently rub them under the cool water to remove any peach "fuzz". Next, they're halved and the stone is removed. In the past, I used to slice the halves into ¼-inch slices both lengthwise and widthwise to create a nice ¼-inch dice. However, this summer, I discovered an easier way to do it.

I decided to try my beloved veggie chopper. I simply stack a few slices of peach on the smaller grate, give the top a good whack, and, voila! Perfectly diced peaches in record time! I'm not one to have lots of kitchen gadgets, but I've used this type of chopper for years and it's truly been a workhorse in my kitchen for so many recipes!

Common questions about making peach freezer jam:

Can I reduce the sugar in this recipe?

No, don't try to cut back on the sugar with this jam recipe. With freezer jam, the proportion of fruit to sugar is an exact science and if you want good results, you need to measure carefully and not ad-lib. It sounds like a lot of sugar, but if you divide it up into teaspoon or even tablespoon servings, it's really not that much. Think of it as a little treat on your toast, English muffin, yogurt, etc.

Why didn't my peach freezer jam set?

There are several reasons why jam doesn't set properly. As discussed above, one reason is that some fruits naturally contain lower levels of pectin. Another reason is that the sugar was not fully dissolved. Pectin, for some reason, does not like to bond with sugar that has not been dissolved. It's really important to stir the sugar and fruit mixture thoroughly. I've also discovered that heating the mixture with a short stint in the microwave does wonders to dissolve that stubborn sugar.

Cand I use a hot water bath to preserve this jam?

Freezer jam is designed to be stored in the refrigerator and/or freezer (for long term storage). It's not safe to use a hot water bath canning method with freezer jam recipes.

How long will this jam last?

This peach freezer jam will last for 3 weeks in the refrigerator and for 1 year in the freezer.is jam last?

Can I use liquid pectin instead of powdered pectin?

Don't try to substitute liquid pectin for dry pectin. Occasionally it may work out but, for the most part, dry and liquid prctin freezer jam recipes are different and are not interchangeable

Can I substitute other fruit for the peaches?

No, but you can definitely make freezer jam from lots of different fruits. For best results, check out one of our other freezer jam recipes or just follow the proportion directions for each specific fruit on the pectin box

A perfect gift for family, friends, neighbors...

One last thing... a jar of this peach freezer jam is a wonderful way to brighten someone's day, so I made a pretty little label for the jars. The labels are great for gifts but also super helpful in the middle of winter when you're digging through the freezer, looking for a jar of jam to serve with some freshly baked scones or biscuits on a chilly morning.

Get your free printable labels...

close up of a batch of Peach Freezer Jam with custom labels for gift giving.

Enter your name and email above to receive an instant download, plus printing tips to get you started. You'll also receive fresh recipe inspiration from The Café... easy, elegant recipes and ideas to enjoy and share.

So capture the sweet flavor of the season with a batch of this Peach Freezer Jam. You'll be so happy everytime you open up a jar of this summerly sunshine!

Vertical photo of a biscuit served with Easy Peach Freezer Jam spread over the top.

Thought for the day:

Be still, and know that I am God.
 Psalm 46:1

What we're listening to for inspiration:

This is My Father's World

If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.

Scroll Down for the Recipe - or Save It to Your Inbox

We'll email you the recipe so it's easy to save, print, or share.

close up of a batch of Peach Freezer Jam with custom labels for gift giving.

Super Easy Peach Freezer Jam

Chris Scheuer
With minimal hands-on time and a few simple ingredients, this Easy Peach Freezer Jam will be a delicious taste of summer all year long! We've got all your questions covered for this no-fail recipe!
4.99 from 77 votes
Prep Time 30 minutes
Cook Time 3 minutes
Total Time 33 minutes
Servings 104 tablespoon servings
Calories 36
PRINT PIN COMMENTS

Ingredients
  

  • 4 ½ cups granulated white sugar
  • 4 large or 5 medium-size ripe peaches, see exact measurement for peaches below in step 3
  • 1 ½ tablespoons fresh lemon juice
  • 3 ½ ounces (98g) of powdered pectin (I use 2 boxes of SureJell which is readily available at most larger supermarkets. Each box is 1.75 ounces or 49g.)
  • 1½ cups water

Instructions
 

  1. Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.
  2. Cut the peaches in half from top to bottom. Remove the pit, then slice each half into ¼-inch slices. Dice the slices into ¼-inch pieces or smaller. (I like to use my chopper for this. See post above.)4 large or 5 medium-size ripe peaches
  3. Measure exactly 3 cups of the diced peaches into a large microwave-safe bowl. Add the sugar and stir well for 1 minute. 4 ½ cups granulated white sugar
  4. Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook, but will become hot enough for the sugar to dissolve). Remove from the microwave and stir well for another minute.
  5. Allow this peach/sugar mixture to sit for 1 hour, giving it a good stir after about 30 minutes.
  6. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, give it another 3-minute stint in the microwave, then stir until the sugar is well dissolved. (When the sugar is well-dissolved, the mixture will actually deepen in color and lose its "cloudiness". That's when you're ready for the next step.)
  7. Mix the 1½ cups of water and pectin in a medium-size saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 minute, adjusting the heat so the mixture doesn't boil over. Add the lemon juice and stir well. Then, add the pectin mixture to the peaches and stir for 3 minutes (no cheating!). 1½ cups water, 3 ½ ounces (98g) of powdered pectin (I use 2 boxes of SureJell which is readily available at most larger supermarkets. Each box is 1.75 ounces or 49g.) 1 ½ tablespoons fresh lemon juice
  8. Fill all the jars to within ½-inch of the tops. Wipe off the top edges of the containers and cover with the lids. Let the jam stand at room temperature for 24 hours or until nicely set. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

Video

Notes

Café Tips for making this Easy Peach Freezer Jam

  • Look for peaches that are nicely ripe but not overripe for this jam. They should not be green, should give slightly when gently squeezed and should have a nice peachy aroma. Bruised or brown peaches are not good for making jam. A good rule of thumb is to taste the peach. A peach that's delicious to eat will be great for making jam.
  • I find that east coast peaches are sweeter and have a better texture than California peaches. It may be that they're picked too early in order to make it across the country but they just don't have the same kind of flavor as east coast peaches.
  • Makes about 6½ cups of jam.
  • Although there's very little hands-on time when making this Easy Peach Freezer Jam, make it on a day when you're going to be around the house. You'll need to give it a good stir every now and then to help dissolve the sugar.
  • One way to know when the jam has been stirred enough and is ready for the pectin is that the color will become deeper orange. If your peach/sugar mixture still looks a bit cloudy, you probably need to stir it more or give it one more 3-minute stint in the microwave.
  • SureJell is a powdered fruit pectin that helps thicken the jam. SureJell can usually be found in the same section of the grocery store as canning jars and storage containers. If you can't find it, just ask at the front desk and someone can direct you to the right section of the store.
  • Check the label on the SureJell before buying to make sure it's not expired. It can lose its thickening properties if it's old.
  • I use two packages of SureJell powdered pectin for this recipe which is 3.5 ounces or 98 grams (total for the two packages). You can use other brands or bulk powdered pectin. (I have found that Ball pectin tends to create a firmer set.)
  • Don't skip the lemon juice. Lemon juice has lots of natural pectin which helps in combination with the SureJell to thicken the jam.
  • Some people are concerned about freezing jam in glass jars. I've been doing this for over 40 years and have never had a jar break. You do want to make sure, however, that you leave about a half-inch of space at the top of each jar to allow for expansion when the jam freezes.
  • You can also use plastic storage containers if desired.
  • This jam is fine at room temperature for a few hours but store it in the refrigerator or freezer when not being used.
  • If gifting this Peach Freezer Jam let the recipient know that this jam should be stored in the refrigerator or freezer when not being used.
  • The jam won't set completely right away, hence the instructions to allow it to sit on the counter for 24 hours. Plus, I love the look of beautiful, vibrant-colored orange jam stacked up on my kitchen counter - call me old-fashioned, but there's something about it that makes me smile!
  • I found the fun jars that are pictured in this post on Amazon. I love that they come with two different lids, a cork-lid as well as a plastic-storage- lid. They also come with kraft paper labels and a packet of twine, for tying labels to the jars.
 

Nutrition

Calories: 36kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 11mgFiber: 1gSugar: 9gVitamin A: 19IUVitamin C: 1mgCalcium: 1mgIron: 1mg
We love seeing what you made!Tag @thecafesucrefarine on Instagram for a chance to be featured.
Course: Jams & Jellies
Cuisine: American

The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change.

Shop Our Café Loves

We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!

Visit the Store
  • KitchenAid Artisan Mixer with Glass Bowl
  • Spatulas Farberware Silicon

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave a comment and star rating Do you have a cooking question? Leave your comment below and let me know how I can help. Did you love this recipe? Just click on the stars to leave a rating!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

1,422 Comments

  1. I'm getting ready to try out this recipe. You say that peaches have so much liquid that it requires double the pectin to get it to set up. Why don't you just add less water and the usual amount of pectin.

    Reply

    1. Hi Rochelle, Thanks for the great review! So glad to hear how much you enjoy this recipe - we appreciate you taking the time to let us know!

      Reply

    2. My family does not enjoy chucky jam. Could I use an immersion blender at some point to smooth the chunks of peach? If so, at what point? Thank you for your help as this will be my first attempt at making jam!

      Reply

      1. Hi Heather, yes, you could do that! I would measure out the chopped peaches, then use the immersion blender.

        Reply

  4. Peach jam is gone and so is peach season. Is it possible to use frozen peaches? That works fine with the raspberry jam, so I'm wondering. thanks

    Reply

    1. Hi Wendy, yes, you can use frozen peaches. Just thaw and chop them then use the amount specified. Enjoy!

      Reply

  5. Turned out amazing!! My first jam! I’m so pleased! (Just FYI when doubling it by clicking on 2x, the math wasn’t mathing in the recipe. So I doubled based off the single recipe.)

    Reply

  6. I made this today and it was so simple and easy. Absolutely love it! Definitely will be making this a staple in my freezer.

    Reply

  7. Just made my first batch of your recipe! It's beautiful and I left a wee bit in a dish so I could try a sample this morning! It's as delicious as it is beautiful! I thoroughly enjoyed leaving the skins on with all their added nutrients! Merci beaucoup! I'll be making more today, and tomorrow and ....well, I have peach trees so I'll be making and gifting this fabulous looking and wonderful tasting peach jam! And may I please request your darling labels? Thanks again!

    Reply

    1. Hi Mary, to ensure success when making jam, it's best to make single batches. I just use two bowls and make both batches at the same time.

      Reply

  18. I made this last night, it looks beautiful! I can't wait to see how it tastes! In the recipe you add the le.on juice to the pectin but in the video you add it to the peach/sugar mixture, does it matter which way it's done?

    Also, please send me the stickers!!

    Reply

  20. I was hesitant about 2 boxes of pectin, but for the first time ever I didn't have runny peach jam! Making my second batch tonight. I would love to get the labels!

    Reply

  21. I just made this recipe and I feel like my jam has way less peach pieces in it than yours. And they all floated to the top of the jars when setting. Is this normal?

    Reply

    1. Hi Jenn, just give it a good stir and the peaches will stay suspended. Some of the peaches do "melt" into the jam but I think you'll be super happy with it once you give it a good stir.

      Reply

  22. I'm so excited about this freezer jam! It is delicious, and so pretty! It was also easy to make! We bought the cute jars you showed that were on Amazon, and we made 3 batches. We're going to give them as Chrismas gifts along with some bread! I would love to get the pdf for your cute labels. Thank you so much for a great recipe!

    Reply

  27. I just picked fresh peaches to make this jam. I would love to have the labels! Thank you!!
    Love all your recipes!

    Reply

  29. Made this yesterday , finally a peach jam that wasn't runny. I added 3 jalapenos ( only 1 with seeds) and its so good! About 2 hours after I put jam in jars I gave a quick stir to redistribute the peach bits, and it worked. I will definitely use this recipe again.

    Reply

  30. I made this recipe and the jam is too thick and the peaches all rose to the top. Any idea what I did wrong?

    I’d love to have the pdf for the labels please!

    Reply

    2. Hi Ruth, if your jam is too thick, just add a little water and give it a good stir. This will remedy both issues. The peaches will be evenly distributed and the jam will thin out a bit.

      Reply

  31. Noticed you didn’t use liquid pectin in the peach jam,is it better to use the dry,I made the strawberry with liquid and it came out great?

    Reply

    1. Hi Colleen, I originally made this recipe with powdered pectin and had good results. The two types of pectin are not interchangeable. But we plan to update this post with directions for both types of pectin. The process is a bit different.

      Reply

  32. I don't like my jams too sweet. Is it possible to cut the sugar in half or a bit more than half, or will that mess with the recipe?

    Reply

    1. Hi Christine, you can’t reduce the sugar in this recipe, as that can mess up the setting. But there are no-sugar and low-sugar pectins available. It would be best to go with a recipe that has been designed for that type of pectin, not this one

      Reply

  33. I am excited to try this recipe. My neighbors have been bringing me beautiful peaches and I wanted to try this freezer jam. Also, I would love the pdf for the cute labels. Thanks!

    Reply

  34. Just got peaches from a friend’s tree and plan to can on Sunday. Can’t wait. I would love the labels. Thank you so much!

    Reply

  35. I’m looking forward to trying this peach jam. When you leave the jams out to set for 24 hours, should the lids be on? I would also appreciate if you could send the PDF of the labels. Thanks so much!

    Reply

  36. Please send me the pattern for your cute labels! I am about to try your recipe. Then I will teach it to a group of girls at Church. I'll let you know how it turns out.

    Reply

  37. Just made this jam today. Peaches are from my peach tree. Made one recipe and decided to make a second. After putting in my jars, I saved a couple tablespoons and put the jam on some fresh sour dough bread. It was so delicious!! Thanks for a great recipe…..my family will certainly enjoy!!

    Reply

  38. You had my attention when you said I didn’t have to peel the peaches!! Can’t wait to make this jam. Please send your labels in case I decide to share!

    Reply

      1. The labels look so cute on my Weck jars…I don’t know what I did wrong but my jam didn’t get firm. Regardless, it tastes great and I can use as a topping on yogurt, ice cream, pancakes.

        Reply

        1. Hi Paula, I'm so sorry that you had difficulty with this recipe. Did you use two packages of the pectin? If you did, then the only other issue might be that the sugar was not fully dissolved before you added the pectin. I'm glad you found a good use for it!

          Reply

    1. Hi K, we are happy to send the labels! So sorry to hear that your jam didn't set up all the way. It's hard to trouble shoot what went wrong without being in the kitchen with you. Did you use 2 boxes of pectin?

      Reply

  42. I made this jam and everyone loves it !!! It was easy to make and turned out great ! Thanks for sharing this recipe. I would like to know if you could send me your labels for the jars. Also I purched the jars you used from Amazon.Can they be used in the freezer with the plastic lid ??

    Reply

    1. Thanks for the review, Laurie! We are happy to send the labels. And yes, the plastic lids will work for the freezer.

      Reply

  43. Hi! This will be my first time making peach jam (or any kind of jam). Your recipe looks easy to follow! We have a peach tree out back and they are ready! I would love to have the labels, if you would please send the PDF, it would be appreciated! Thank you!

    Reply

  44. Hi! I love peach season- it doesn't last very long here- and will go to the farm stand today to pick up peaches for this jam recipe- thanks!! Would you please send me the PDF for the labels?

    Reply

  45. can I use 1 box of regular surejel and 1 box of sugarfree? the peaches I have are very juicy but I only have 1 box each of the surejel. I'm only making 1 batch.. Thanks, Rose

    Reply

    1. Hi Rose, to ensure success, it's best to go with the recipe as written. I have tested the recipe and it works well but I can't say it will work with a box of sugar-free pectin.

      Reply

  46. Just made a batch of peach jam yesterday. Easy recipe & the color of our backyard peaches is glorious. After putting jam in jars and capping them I later heard the lids popping as they sealed. I'm wondering if they're sealed do I still need to refrigerate or freeze them? Please advise. Thanks for this recipe.

    Reply

    1. Hi Susan, did you can them in a hot water bath? That is the only way they are shelf stable. Otherwise they need to be stored in the freezer.

      Reply

  47. This peach freezer jam recipe is hands-down the best we’ve ever tasted—so fresh, flavorful, and perfectly sweet. We ended up making six separate batches! Each one set up beautifully, with perfect texture. It’s absolutely delicious on toasted sourdough and has become a new favorite in our kitchen. We’ll definitely be making this again. 10/10 recommend! 🍑🙌 Thank you!

    Reply

  48. We absolutely LOVE this peach jam recipe, so much so that we've made it 3 times in the last two weeks while peaches have been on sale near us. It's especially tasty on sourdough toast! So easy, tasty and delicious!

    Reply

  49. I'm getting ready to make this, but the reference as to how many peaches seems backwards: 8 Large or 5 Medium. I think you meant 5 Large or 8 medium, but I'll use the 3 cups diced as my measurement for accuracy.
    I will be doubling this batch, so that would be 6 cups diced to 9 cups sugar? Just verifying this since your peach measurement does not change with the 2X option, in step 3.
    We're looking forward to putting this on our yogurt once I have it made.

    Reply

    1. Hi Michelle,
      Thank you for noticing that. I have corrected it.
      It's actually best not to double jam and/or jelly recipes. To ensure success, it's better to make them in separate bowls. Pectin is funny so it's important to follow the exact directions to make sure it sets up properly. ENJOY!

      Reply

  50. If you still have printable labels available for the no fail peach freezer jam, I would like them. Thank you in advance.
    Cindy Heffley

    Reply

  51. Thanks for the recipe - can’t wait to try it with the peaches I got this week and from the Farmers Mkt. I would love the labels! Thanks!’

    Reply

  52. I am working on my third batch of this beautiful and delicious jam, using fabulous SC peaches. The last batch did not gel/jell (?) properly, but that’s OK! I had a yummy thick peach syrup to pour on biscuits and pancakes, ice cream and pound cake.

    Reply

    1. I'm so sorry you had trouble with this jam. We're your peaches super ripe? Did you use two boxes of the pectin? Anyway, it sounds like you made the best of it!

      Reply

  53. Hi. I’m looking forward to making this jam with peaches from my sister’s tree. Please send me the odd for the labels!!

    Reply

      1. I can’t believe that I’m ready to make jam and don’t have enough sugar! What? Yes so can I use brown sugar to make up the difference? I only have 1 1/2 cups. Or must I haul the grandkids off to the store with me today first?

        Reply

        1. Hi Wendy, I would wait till tomorrow or borrow some sugar from a kind neighbor to ensure success.

          Reply

  54. I love the recipe. Just finished making it and ready to put in jars. I would love to have the labels
    Elizabeth

    Reply

  56. Good evening
    I just finished my very 1st batch. We have a peach tree at this house. They are delicious, however they are clings. But I found a peach pit remover on Amazon and I purchased the chopper you use, only $9.98. They made my job so easy. I think I was done with pitting and chopping in 5 min, start to finish. Oh yes, using the seed remover, gave me the perfect opportunity to taste each peach as you suggested. Whole process took me about 2 hours. I was going slow for 1st try.
    Oh thank you not only for your recipe, but also for all your helpful tips.

    Reply

  57. Hi Lindsay ! I would really like to make your peach jam ! Could you please send me the peach labels. I ordered the jars from Amazon but have a question. Can these jars be used in the freezer with the lids that come with them ?? Not the cork ones the plastic ones ?? Are they secure enough ?? Thank you

    Reply

    1. Hi Laurie, yes, you could use the plastic lids in the freezer. Just make sure to leave a half inch headspace to allow for expansion in the freezer.

      Reply

  62. I am excited to try the Peach Jam recipe. This will be my first time making a Peach Jam. Thank you for taking the time to share the recipe and all the tips for success.

    Reply

    1. Hi Cheryl, this will not work with a sugar substitute unfortunately. There are no sugar pectins, it would be best to use the recipe on the box.

      Reply

  67. I got together with my sisters today and we made 3 batches of this jam. It is so delicious and fresh tasting. The only change we made was the addition of 1/4 tsp each of cinnamon and nutmeg. We usually make cooked peach jam, but decided to try this recipe this year and we are so glad we did. It is a keeper!

    Reply

  71. I just made your freezer strawberry jam and it turned out amazing and I used liquid pectin. I’ve read other comments saying that you are going to add that to this recipe. Do you know if that will be coming anytime soon?

    Reply

    1. Hi Tina, my daughter in law, Lindsay is working on that video right now so it shouldn't be too much longer!

      Reply

  73. Outstanding gift idea - particularly since my husband was born and raised in Denmark - Part of the entire Scandinavian culture! This will make fabulous gift for our family members!
    Please send Queen's Jam labels!

    Reply

  74. Hello! I made your strawberry freezer jam with liquid pectin and it is amazing. Can liquid pectin be used here with peach freezer jam? thanks!

    Reply

    1. Hi Heidi, unfortunately liquid and powdered pectin are not interchangeable. It's on our list to add a liquid pectin recipe to the site. In the mean time it would be best to use a recipe specifically for liquid pectin.

      Reply

  75. I made a batch of freezer jam yesterday, and so far it doesn’t seem to be setting. I make strawberry freezer jam all the time, and tried with just the one box of Suregel. I’ll definitely take your advice on adding two with my next batch, but was wondering if there was anything I could do to fix this one. Any suggestions?

    Reply

  76. I’m making it right now, but I’m confused about when to add the lemon juice. Your recipe shows it in steps 3 and 7. Does it matter when you add it?

    Reply

    1. Hi Norako, sorry for the confusion! It's not a big deal regarding when to add the lemon juice, but I usually add it with the pectin. I have clarified that in the recipe. Thanks for the head up!

      Reply

  77. I would love these peach jam labels. Thank you for sharing them.
    I have a question on the jars. They are so cute, but can you tell me if the opening is large enough to use the standard canning funnel? If not, how did you fill your jars. Thank you.

    Reply

  78. I would love to have the peach jam labels. The peach truck will be arriving soon and I look forward to making the jaam for friends and family. Thank you for your wonderful recipes.

    Reply

  80. First of all Thank you Chris for this recipe. While this will be my first foray into making to peach freezer jam, I’ve been carrying on the tradition of my mom and grandma in making strawberry, raspberry and huckleberry jams for a couple decades - and I learned through your blog, why sometimes my jams don’t set as well. I also would’ve peeled my peaches (just got a 25 lb box from the Peach Truck that came through SE Texas day before yesterday) so I plan on making lots of peachy goodness. Pie fillings, jam, and peach sourdough focaccia. I would love to receive your darling labels pdf and appreciate the offer to do so. I will be making this jam tomorrow so wish me luck! Much Appreciation, Janet.

    Reply

  81. My family LOVES peach jam and your labels are adorable. Could you pls send the PDF for the labels?
    Thank you, Tammy

    Reply

  84. Peaches are our favorite and to preserve them for later is a must. Can’t wait to try your recipe. And could you please share your labels as well?
    Many thanks!

    Reply

  85. Hi,
    I made your Peach jam a few days ago, I added a teaspoon of cinnamon. It is just yummy!! It did not set up like the blueberry jam I make, but I see nothing wrong with spooning the jam on your toast, ice cream or whatever. The taste is fantastic, than you!
    Please send labels when you can, thanks again!

    Reply

  86. I bought a bottle of peach honey. Do you know how to make it? It says it is unpasteurized & should not be refrigerated.

    Reply

  87. How many jars does this make & what size? I just bought a bunch of Texas Hill Country peaches at our favorite peach place @Burg’s Corner, in Stonewall. Please send labels PDF.

    Reply

  88. I love peaches anyway you slice them and I know I'm gonna enjoy this recipe for freezer peach jam. I would love to have the labels if they're still available, thank you so much.

    Reply

  89. This sounds so good. I have my own peach tree (Red Haven). I will try this tomorrow as I have so many peaches. Have given away lots & tree still giving🍑. May I have label directions please😃.

    Reply

  90. I'm going to make this peach jam next week when my Southern peaches arrive, ready for pick up. I make peach scones and will try out this well-thought out recipe to accompany them. I would love to use these labels on the jars; thanks in advance for sending them!

    Reply

  91. This recipe came just in time! I just got 10# of peaches that were freshly picked off Georgia peach trees and driven overnight to Cleveland Ohio. I am so anxious to try making this jelly and may I please have those beautiful labels to adorn those jelly jars. Thank you!

    Reply

    1. Hi Brenda, this recipe makes about 6 1/2 cups of jam so a little over 3 jars.

      Reply

  95. Looking forward to fresh peaches! Will make awesome jam! Please send the labels. Thank you

    Reply

  96. After having such success with the strawberry freezer jam [which was a 5++], I will try this. Can I use the liquid pectin as in that recipe?
    Also, even though I stirred up the strawberry jam, the strawberries always rose to the top leaving a jelly at the bottom. I wonder if that means I did not put in enough strawberries or if I chopped them too small?

    Reply

  97. Thanks for the recipe for the peach freezer jab. It is very good and plan on sharing with family and friends😊 I would really appreciate using your labels.

    Reply

  100. I love to make jam and am looking forward to following your recipe and suggestions.
    Please send your labels, if they are still available.

    Thank You!

    Reply

  101. I LOVE your recipe and especially all your wonderful tips! I would really appreciate the pdf for the labels. I just bought my first box of peaches from the Peach Truck and can’t wait to use your recipe and instructions.
    I love that you add a scripture to your post!
    Shirley Jobe

    Reply

  103. Looking forward to the Georgia peaches truck here in WI later in June. I'd love the label for the peach freezer jam. Thank you!!

    Reply

  106. South Carolina peaches are now available in East Tennessee. While I had planned to make your strawberry refrigerator jam for birthday gifts next week, the vendor advised me not to purchase strawberries due to recent rains making them tasteless. So, I am changing to your peaches jam instead. Would love to have the printable to make the gift especially attractive. Thank you: love your recipes --- especially the ridiculously easy ones... 😋

    Reply

  107. I just made a DELICIOUS batch of your strawberry freezer jam. It was my first attempt, and it came out perfect. I paired it along with your focaccia butter bread. What a great combination that was!

    Now I'm in search for a peach bourbon cardamon preserve recipe to use as a glaze on my ham for Easter Sunday. Is is possible to change this jam recipe into a preserve? I believe the difference between the two is that preserves are typically a little thicker and chunkier in consistency .
    Thanks, Chris, in advance for your opinion.

    Love this website!

    Reply

    1. Hi, so happy you enjoyed the strawberry jam. We love that recipe too!
      Regarding your question, it’s better to use a recipe that’s been created for peaches, then to try to use this recipe. Depending on the amount of natural pectin, the proportions of sugar and fruit can vary.

      Reply

  108. I have a question for you. When you say to cover the jam and let it set on the counter for 24 hours, does that mean I should tighten the lids shut? Thank you!

    Reply

  109. Bought pectin at the grocery store and checked the dates. I dumped the bottles back into a bowl and added some boiling "Ball pectin". That seemed to set it up.
    Just this morning, I did another 2 batches. First one, I followed your receipt again. Thought maybe I did something wrong the first time. Same runny result on first one. One second batch I used 3 cups of sugar and the low sugar Surejell. It set up beautifully. Going to dump first batch into bowl and add more pectic to see if I can make it look like jam instead of syrup.
    Thanks for your advice.

    Reply

  111. I just made the jam and it turned out perfectly! Thank you for the recipe and may I please have the labels sent to me?

    Reply

  112. Getting ready to dive into making peach preserves. This recipe sounds like a winner. Please send along the printable labels. Thanks for the offer.

    Reply

  113. Thank you for sharing the recipe and labels. I would be making the jam tomorrow and would love to add the label, please. Thanks again!

    Reply

  114. I followed the recipe. only change was I peeled my peaches. It did not set up firm. Is there a difference in SureJell pectin?

    Reply

    1. Hi Scott, if you use the yellow box (regular SureJell) there shouldn't be any difference. A couple things - one the peel of the peaches has the most pectin so that helps to ensure setting. Also, it's important to check your SureJell and make sure it's not expired or near expiration as it can lose its setting capacity when it's old.

      Reply

  117. Hi! Just made this jam and it turned out perfect! I’d love to get the labels! Thank you so much! I love your freezer jam recipes!

    Reply

  119. I made this recipe and followed the directions precisely. I doubled the sure jell and it’s still juicy? I just finished it an hour ago. Is there any way to fix it?? Thanks for your help.

    Reply

  120. Hi!
    Please send the labels for the peach jam. Looking forward to making the recipe for freezer jam from our first crop of peaches. Didn’t know a tree could produce so much fruit!! Any more recipes for peaches I can try?
    Thanks so much!
    Kathy

    Reply

  121. As a diabetic I need to use sugar substitutes. What adjustments should I make? I use stevia or a substitute that can replace exact measurements for sugar.

    Reply

    1. Hi Marlyene, we have not tested this recipe with Stevia or low sugar pectin so I can't say. It would be best to follow the directions on the package as this is not a low sugar or sugar substitute recipe.

      Reply

  125. 1. Can I use a small cuisinart food processor instead of a veggie chopper for dicing the peaches?
    2. my sure jell exp is June of 2024, ok or not?

    Reply

    1. Hi Mary,
      1. Yes, you can use a cuisinart for the peaches. Just don't let them turn into a puree. You want some small bits of fruit in jam.
      2. I don't trust expired pectin. To me, it's not worth taking the chance with a whole batch of jam.

      Reply

  127. I followed this recipe to the letter, with all the correct amounts of ingredients, but my peach jam is still very runny. What happened?

    Reply

    1. Hi Wendy, I’m sorry this didn’t set for you. I wish I could say what happened. Without having been there in n the kitchen with you , it’s impossible. Did you check the expiration date on your pectin?

      Reply

  128. Our tree produces an overabundance this year and I am going to try making preserves for the first time. This recipe seems prefect. Would love the labels to gift jars to friends.

    Reply

  129. Making this recipe as we speak. So easy. Looks good and smells good. Can’t wait to taste!
    Your labels are so nice. Perfect finishing touch for gifts. May I have a set too? Thank you.

    Reply

  130. Just picked up some very tasty, juicy peaches and can't wait to make the super easy peach freezer jam. I appreciate the tips that were include within the recipe, will make sure to take note.
    Thanks in advance for the Labels!

    Love your web site and all the yummy recipes that you share. Thank you!

    Reply

  132. I made this freezer jam today. Followed directions and amounts exactly. My diced peaches are not dispersed throughout the jar. There is about 1/4 area at the bottom of the jars with no fruit. I made strawberry freezer jam not long ago, but cooked it and it's perfect. Don't know quite what happened. Does high altitude make a difference? I'm at 6000'.

    Thanks.

    Reply

    1. Hi Cindy, that will happen sometimes. After the jam sets, just give each jar a good stir and the peach pieces will stay suspended.

      Reply

  133. Thank you! I've peach jam several times and it never sets well. This turned out perfect. I would love the labels as well.

    Reply

  134. Chris, I followed this recipe to the letter, and the timer, including doubling the pectin. I cooked the pectin as instructed. It seemed perfect. The sugar was dissolved and it still didn't set. What did I do wrong? Thanks

    Reply

    1. Hi Mary, I'm so sorry you had trouble with this. Did you check the date on the pectin? When it gets old it can lose its thickening power. That's the only thing I can think of. I haven't experienced this.

      Reply

  135. Thank you for offering your jam labels. I'm very excited to give them as gifts. Please send a set to complete my project.

    Reply

  137. I would love to have your labels for this recipe that I am going to make. So glad I don’t have to peel the peaches!
    Thanks

    Reply

  141. Would love labels pdf. This recipe is quick, I prefer peeled peaches. Love, love the thoroughness of recipe and scripture at the end:)))!!!

    Reply

  142. Made the jam today, turned out perfectly. Super delicious. My homegrown peaches are on the tart side this year, this recipe suited them well.

    Reply

  143. I would prefer to make a peach jelly by using my vitamin. I do not like lumps of fruit that may tear my bread when spreading. Would using the vitamin make a difference, do you think, in having the jelly set?

    Reply

    1. Hi Mary, the peaches in this recipe are diced very small so they won't tear your bread.
      Regarding your question, if you measure the pureed peaches carefully, it should work fine.

      Reply

  145. Hi, may I please have the peach jam label . I've used your other jam recipes , loved them and am excited to try this one. Thank you.

    Reply

  147. Hi Chris and Lindsay
    Thank you so much for this recipe.I made peach jam with and without skins.All were perfect! I used my safe mandolin and quickly sliced my peaches paper thin. Then used a knife in bowl to cut up very small.Saved a lot of time! Onto strawberry jam!

    Reply

  148. Thank you so much for all the great tips for the peach freezer jam.
    It turned out perfectly and looks as pretty as your photos
    Would you kindly send me the labels.me

    Reply

  149. I made peach jam according to the SureJell recipe, but it didn't set up within 24 hrs. At this point can still add more SureJell or is it too late? I wish I had found your recipe earlier, I will use two boxes of SureJell next time.

    Reply

  152. Thanks for recipe - I just made a batch - they are sitting now for the 24 hrs then I will place in the freezer - I will let you know how it goes with tomorrow after the setting period

    Reply

  153. Hi there! I am anxious to try this recipe! I just picked twenty pounds of peaches this morning! Please send labels, thank you so much!

    Reply

  154. Sugar is not well dissolving. Pitt in microwave for 3 min per direction then another one. Pretty clear but sugar not completely dissolved

    Reply

    1. Keep it up with vigorous stirrig after each micrwave session util sugar mixture no longer remains grainy.

      Reply

  155. Please send me the PDF for the peach jam labels. I can't wait to make this yummy jam.

    Thank you so much.

    Reply

  156. Planning on making this jam tomorrow. My daughter brought me
    10 lbs. of peaches today so it will be jam day! May I please have the PDF for labels.Is there any trick to make them
    adhere to jars.Glue didn't help when put in freezer .Thank you.

    Reply

    1. Hi Sandy I usually free the jam with the label. Then, if I'm going to give it away, I let it thaw and add a fresh label. Labels on the top of the jar freeze fine as they stay on because of the lid.

      Reply

  157. Greetings. I am getting ready prepare a couple of batches but wonder if this recipes could be doubled.
    Thank you and be well.

    Reply

    1. Hi Maria, to ensure success when making jam with pectin, it's best to make it in two separate batches.

      Reply

  158. The other day I made peach jam and it didn’t set up. Next time I will use two boxes pectin like your recipe.
    Please send your cute labels. Thanks!

    Reply

  159. I made this with 3 cups of sugar and the low sugar Sure Jell. It set up nicely but it was a bit sour. I just went and bought regular Sure Jell and was going to try again. I am worried that the two boxes of the Sure Jell is what may have made it sour. The peaches were I nicely ripened so I do not think it was the peaches. Have you ever used just one box or a box and a half? Thanks for any suggestions. I am looking forward to trying again! This is my first attempt at making jams. I would love to have the pdf for the labels too.
    Thanks!!!

    Reply

    1. Hi Jill, the SureJell will not make the jam sour. It has no flavor. However, if you're using low-sugar pectin, it's better to go wit the recipe on the box, not this recipe.
      Regarding your question, I made the jam repeatedly with one box of pectin and it did not set up well. That's why I now go with 2. Peaches are very low in pectin.

      Reply

  160. Peach jam coming up about tomorrow. Thanks for all the hints. I would love to have some of your labels, please. Thank you

    Reply

  161. Good morning. I made this jam and added habaneros and it was delish. I wanted your label - can you add habanero to it - if not I can write it in.

    Reply

    1. That's great, Patti! We are happy to send the peach labels your way but cannot customize them for you.

      Reply

  163. I have some Colorado Palisade peaches coming August 28 and look forward to making this recipe. Good to know about the additional amount of pectin!

    I would love some labels and thank you so much!

    Reply

  164. Yes I would like the pdf for the labels for the peach freezer jam.
    Could I add diced jalspeno and how much?

    Reply

    1. Hi Carol, you could although I would keep the amount of solids the same. Just sub the jalapenos for some of the peaches. That being said, I am coming out with a new recipe which is a Peach Pepper Jelly so stay tuned!

      Reply

  165. We're at height of peach season here in VT - I can't wait to make your recipe. Please send some of your beautiful labels my way - many thanks Chris!

    Reply

  167. Thank you so much for your recipe and special insights! I'm super excited to make some beautiful peach jam. Ple!see send me the pdf for the labels. I think they will make such a difference in the presentation!

    Reply

  169. This sounds like a great recipe for peach jam! I plan to make it tomorrow. Please send your adorable labels so my jars will be as cute as yours! Thank you!

    Reply

  172. As I previously left a comment, this recipe is FANTASTIC! I have made 2 batches and this recipe has been saved to my favorites.

    Thanks you again for sharing!

    Reply

  173. Thank you so much for sharing this recipe! I had issues with only using 1 box of pectin, so it was nice to see your recipe added 2. I made a batch and it turned out great! I have saved this recipe to my favorites. Thank you so much!!

    Reply

  176. This recipe is setting up right now! I’m so excited to try it! I’d love the labels, if you’d be so kind to send this to me! Thank you! 🙏

    Reply

  177. We absolutely loved this! What will happen if sugar is reduced by 1/2 to 1 cup sugar? Can you send pdf for labels please?

    Reply

    1. Hi Elise, we will be happy to send the labels. Reducing the sugar can affect the set of the jam. If you prefer less sugar, it would be better to go with a low-sugar or no-sugar pectin and follow the directions on the package, not this recipe.

      Reply

  179. I'm thrilled I found your site quite randomly when looking for freezer jam recipes. I'm wondering if I should use freezer pectin instead of regular pectin. I ask this with total inexperience in jam-making! Also, would nectarines work as well as peaches Thank you.

    Reply

  180. In the process of making jam now! Can't wait to share it with my family and friends! Could you also send me the labels? Thank you!

    Reply

  181. Made 7 half-pint jars of this beautiful peach jam today! I'm thrilled that there's no peeling involved and that it has such a beautiful color. Next time, I'm going to try this recipe with the low-sugar pectin. Your site is lovely and I noticed the Scripture reference. Would you kindly send the pretty labels to me?

    Reply

    1. So happy you enjoyed this recipe, Anita! We'll be happy to send the labels.
      Thanks for your kind words about the site and the Scripture
      Regarding the low sugar pectin, to ensure success, don't use this recipe with low-sugar pectin. Use the recipe on the box that has been designed for that type of pectin. This recipe was designed to use regular pectin.

      Reply

  182. Not sure if I did something wrong or not - I wound up with a lot of peach liquid - each jar is maybe 1/3 fruit and 2/3 liquid/jelly.

    Reply

    1. Hi Jennifer, that is normal. The peach bits will rise to the top. Just give each jar a little stir, once things have set, and the fruit will stay suspended.

      Reply

  183. I made the jam and 24 hrs will be the test. I also froze enough peaches for two cobblers. My mom had a recipe for peach marmalade that included diced maraschino cherries and orange peel.
    Peach anything is my favorite!

    Reply

  184. Just made 2 batches of peach jam! Froze in fancy jars and will pull out for Christmas gifts! Perfect recipe and tastes delicious! Can you please send gift labels for this!
    Thank you!
    Marlene

    Reply

  185. I am now trying your peach jam recipe, I am sure it will be as delicious as the Strawberry!!!
    I would love these label as well.
    Many thanks,
    Jayne Kline

    Reply

  186. I am so excited to try your peach recipe. Thank you. Could you please send me the labels?
    Thanks again.

    Reply

  187. Thank you for the delicious recipe. I made this last year and it turned out great so I made it again this year. I accidentally put in to much peaches so the consistency is a little runnier. Will this still freeze well?

    Reply

    1. Hi Nancy, yes you could still freeze it but the jam won't set any more than before it's frozen.

      Reply

  189. Can I still freeze my jam if it didn't set? It is still a little bit liquid but tastes great. "My mistake" as I was distracted.

    Reply

    1. Hi Nancy, yes you could still freeze it but the jam won't set any more than before it's frozen.

      Reply

  190. My neighbor has given us fresh peaches. I can't wait to try this jam!. Please send labels. They add such a nice touch to the jars! Thank you.

    Reply

  192. Can I still freeze this if it didn't set all the way? It's soft and not totally set but still tastes good. I made this last year and it turned out great, although the fruit always seems to float to the top. I'm hoping it's ok to freeze even it didn't set, and it was my fault...I was distracted.
    Could you also send me the labels?
    Thank you so much! God Bless you and your family.

    Reply

    1. Hi Kevin, liquid and powdered pectin are not interchaangeable. To ensure success, it would be better for you to use the recipe on your liquid pectin box.

      Reply

  197. What, if anything, would you change to make a low-sugar freezer jam? I would also like to receive the printable labels.

    Reply

    1. Hi Nancy, To ensure success, I would use a low-sugar pectin and follow the directrions on the box for freezer jam, not this recipe. We'll be happy to send the labels.

      Reply

  200. I'm getting Georgia peaches today. I made your strawberry jam when strawberries were in season, just a couple weeks ago. So GOOD! I definitely am going to make your peach jam for gifts! Please send me your peach jam labels! Thank You!

    Reply

  202. I haven't made the Peach Freeze Jam yet. I have a terrible problem in picking out fresh, good tasting peaches, but YOUR first tip tells how to look for peaches that are nicely ripe but not overripe for this jam. I now feel that I will be successful in making the jam. Please send printable labels. Thank You

    Reply

    1. Hi Kitty, we are happy to send the labels. Let us know how your jam turns out!

      Reply

    2. Hi Kitty, the labels could not be delivered. Could there be an error in your email address?

      Reply

  206. The jam was to thick and ended up in lumps that were like glue. Followed recipe exactly. Added some water reheated and consistency is better but taste suffered.

    Reply

    1. Hi Chris, it's difficult to say what went wrong without having been there in the kitchen with you. What type of pectin did you use? Sp many others have had good success with this recipe.

      Reply

  207. Hi Chris, I’m in California and cannot wait to pick peaches from my daughters tree. Thank you for taking the time to print lovely delicious recipes and those gorgeous labels. Please send me the labels to download. I can’t wait to give these as gifts..

    Reply

  209. I haven't made the jam yet, but I'm sure it will be wonderful (the strawberry freezer jam is!). Please send me the labels-thanks! I love that you make these labels for us to use-I appreciate it and I'm sure everyone else does too.

    Reply

  211. I have beautiful peaches on my kitchen counter waiting for me to make jam. This sounds great. Please send labels

    Reply

  212. Could I add 1/2 tsp cinnamon without it effecting the success of the recipe?
    I would love the labels, please! Thank you!

    Reply

  213. Just picked up Peach Truck peaches, need to let them sit for a few days, then will try this recipe. Can't wait! Please send me the labels. Thank you!

    Reply

  214. Like others i used some Peach Truck peaches. They’re always so seeet and juicy (the June batch at least) I’ve tried other preserving recipes and this was the best by far.

    Reply

      1. I would like to give the peach freezer jam a try. I would like to receive the labels to this jam. Thank you for all your recipes!

        Reply

  216. I just got fresh peaches from the Peach Truck. Ready to use them. Love the freshness. I would appreciate having the labels to use. Thanks for the easy recipes.

    Reply

  218. Hello! My first ever jam-making attempt was using your strawberry freezer jam recipe and it was a total success. My mom just brought me half a peck of fresh GA peaches and I assumed that I could use the same recipe with the Certo liquid pectin. However, just now seeing that your peach recipe calls for powdered. Help! I have my peaches and jars (and schedule) all ready to make jam today, is it worth a shot or am I doomed to fail if I use the liquid pectin?
    Thanks!

    Reply

    1. Hi Carrie, liquid and powdered pectin are not interchangeable so to ensure success you need to go with the type of pectin specified in the recipe. If you don’t want to purchase powdered pectin you could go with another recipe that calls for liquid pectin.

      Reply

      1. Hi again, Chris! Well, after a disastrous jam-making attempt using the Certo liquid recipe from their website, I bought a beautiful bag of peaches, powdered pectin, and got back to your recipe. I followed to a T and my jars are on the counter now (I have that same satisfied feeling you described when seeing them 🙂 The taste-test was out of this world, however, the tiny pieces of peach have already worked their way toward the top. I'm sure it will be fine with a stir whenever we thaw to use but would your recipe also work if I mashed the peaches instead of dicing? Thank you!

        Reply

        1. Hi Carrie, you can mash the peaches although you don't want to puree them. Another option is to just give each jar a good stir once the jam sets. The bits of peaches will then stay distributed.

          Reply

          1. This was my issue as well. The liquid stayed at bottom and diced peaches floated to the top. I did open the jars once everything cooled and stirred to try to redistribute since I’ll be freezing these. Next time, I may just try mashing the peaches. At least the jam is set!

            Reply

  219. Made for the first time today and I have a feeling it's going to be a new family favorite! Would love some labels please and thank you! 😊

    Reply

  221. Sorry but you might as well buy the store brand of peach jelly instead of wasting your time with this recipe. If you like the taste of fresh peaches, which is the whole point of making freezer jam, just follow the Sure-Jell recipe which is included in the box of pectin. It’s almost the exact same ingredients, but you don’t cook the peaches so you keep all that fresh peach taste. I followed this recipe to see if it tasted similar, and I have to tell you it’ll the microwave took all of that fresh peach flavor away. Super disappointed, and I’m very surprised that people rated this recipe so highly. Save time and get a better tasting freezer jam by not heating the peaches at all. Trust me!

    Reply

    1. Hmmm, so interesting that you’re giving a review of this recipe in November when fresh peach season is at its peak in July. I can understand why your jam didn’t have that wonderful fresh peach flavor. And you’re so correct, so many others have loved this recipe. The microwave doesn’t cook the jam at all, just ensures that the sugar is dissolved. Hope you try this recipe again when peaches are at their amazing, delicious prime.

      Reply

  222. Hi, I made this jam and it was my first attempt ever. I took care to make sure it wasn't grainy, but thought I would fail. NO, perfect. I can't wait to share with my judgy adult children!
    Please send me the free printable labels.
    Thank you,
    Sally D

    Reply

  223. Do you use the glass jars to freeze the jam? And which lid do you use if you freeze it in the glass jars listed? 🙂

    Reply

    1. Yes, we freeze the glass jars. The jars that are linked in the post also come with a plastic storage lid that you can use when freezing. Enjoy!

      Reply

  224. I tried your recipe and the jam set very quickly, so I was concerned that it was too thick. I was relieved to discover that it was just fine.
    I’m going to give some as gifts, if you noticed I said some, it’s because I’m keeping some for us😊
    Would you please send me the link for the labels.

    Reply

  225. Glad to find this recipe for peach freezer jam! Could you please send me your sweet labels?
    Thanks,
    Laura

    Reply

  227. Made your Peach Raspberry Freezer Jam today and looking forward to making the Peach Freezer Jam later this week! Would love it if you can share the labels you mentioned in directions. Hoping to give a few bottles of jam as gifts. Thanks so much!

    Reply

  228. Hi
    Can’t wait to try making this peach freezer jam! Gifting these to my girls who are coming for a garden tea party next week. How many jars does one batch make? Also could you please share your adorable labels? Thanks a ton! 😀

    Reply

    1. Hi Heather, it depends on the size of your jars, but this recipe makes about 6 1/2 cups of jam. We are happy to send the labels!

      Reply

  229. I'm looking forward to making this jam WITH skins! I'll be using beautiful Colorado peaches. I would love to have your label template. Thanks so much!
    Laura

    Reply

  231. I am making this wonderful jam as we speak! Had to send hubby to the store to get pectin! LOL Thank you so much for this recipe! I grew up helping my mom can everything. This remind me of those days so many years ago (I'm 73 years old!)

    I would definitely appreciate the labels!

    Teri

    Reply

  233. Lindsay, thank you for your recipe and all of the helpful hints. I want to make the freezer/refrigerator jam soon. I do not have a microwave oven. Can you tell me how I might adjust the instructions to use just my stove? Thanks. Also, I would really appreciate your sending me the PDF for the printable labels. They are so attractive!

    Reply

    1. Hi Donna, we are happy to send the labels! You can heat the mixture on the stove just until the sugar dissolves.

      Reply

    2. Hi Donna, just warm it on the stovetop until it's hot but not boiling. If you take a little taste, there should be no grainy consistency.

      Reply

  234. Hi! Would it change things too much if I blended the peaches rather than chop them? I was thinking of throwing them in my Vitamix—less texture changes for my picky eaters!

    Reply

    1. Hi Jessi, you could do this although I think if you chop them fine, your eaters won't even notice. The peaches seem to "melt" into the jam.

      Reply

  235. Thank you for the recipe! My family grew up on frozen peach jam and haven't had it in years. Will be making this today. Would you kindly send your label to me please?

    Reply

  237. I'm new to making jam, let's be honest this week be my first time. Is it possible to double/triple recipe? I know with some things it doesn't quite turn out so I wanted to ask.
    Thank you so much, I'm sure excited to give it a shot!

    Reply

    1. Hi Carrie, to ensure success it's best to make two separate batches side by side rather than try to double it. Enjoy!

      Reply

  238. Thanks for the recipe! I am giving it a go today. I want to cook on the stove to dissolve the sugar. Will that change things up? I would also love your labels. We did My Father’s World curriculum when my kids were little. 😊 Blessings to you.

    Reply

    1. Hi Renee, you can do that. Just cook it until the sugar is dissolved. We will send the labels!

      Reply

  239. Anxious to make a batch of peach freezer jam, thank you for the recipe. May I please have the label template?

    All the best,

    Christine

    Reply

  240. I was on your website regarding Peach Freezer Jam and was wanting to freeze it in glass jars.
    The info you provided was perfect for what I want to do. I’d love to receive a PDF of the darling label you offered.
    Regards,
    Kathy Hamlin
    email: kathyham01@gmail.com

    Reply

  241. Peaches are my favorite fruit along with nectarines. Could I make this same jam with nectarines? I purchased both peaches and nectarines from the fruit truck today.
    I would so appreciate your labels pdf.
    Thank you for the recipe and for the label print out in advance.

    Reply

  245. I'm giving this 5-stars because I know this recipe will work given your ingredients (and I wanted just peach flavor, no cinnamon, allspice, etc.,). I will be making this jam in about a half hour, and I was curious if you think I could water bath it for about 20-25 min so that I could store if on the shelf vs my overflowing freezer? Thank you for any advice you may have, I will check back in a bit. Thank you also for sharing the scripture - on my mantle is a cross that says "be still" sometimes that is exactly what we need, especially in these crazy times, to be reminded to "be still and know that I am God." He is in control, no matter who/what else thinks otherwise.

    Reply

    1. Hi Jennifer, first of all, you’re so right, He is totally in control of all of this, no matter how crazy it may seem. Regarding your question, this is a freezer jam and it’s not safe for canning as it hasn’t been cooked. For safety reasons and to ensure success, it would be better to use a recipe that has been created for canning.

      Reply

    2. Hi Colleen, the labels were not able to be delivered. Could there be an error in your email address?

      Reply

  249. Learned a hard lesson . . And now I have delicious peach pancake syrup AG oh I am sure our guests here at The Yardley Inn & Spa will delight in!!
    And so I'm replacing three year old pectin before I make another batch as our peach tree will be ripening next week. Please do send the file for those darling labels. And THANK YOU. And thank you for ending with an uplifting scripture!

    Katelon Gilbert
    Owner, the Yardley Inn and Spa
    In the ❤️ of Utah

    Reply

    1. That is frustrating, Katelon! Next time will be better :). Sending the labels your way.

      Reply

  250. I love peach-Amaretto jam. Do you think adding some almond extract or Amaretto to this recipe would interfere with the jam setting?

    Reply

    1. Hi Dianne, It would be fine to add either but I wouldn't do more than a teaspoon or two unless you sub it for some of the peach liquid.

      Reply

  252. My neighbor just gave me a bunch of peaches, so I’m going to try this recipe. It sounds amazing! Would you please send me the labels? Thank you so much.

    Reply

  253. Hi! I’m excited to try your recipe. I am completely new to freezer jam and I’m really hoping it turns out. I am little confused on the part where you let it sit for 24hrs on the counter. I know it is in the jars at that point. Are the lids on? Or the jars just open to air? I’ve never done any type of canning. I have freezer safe glass jars and the metal rings and lids. Help! I have ripe peaches to use stat!

    Reply

    1. Hi Whitney, you let it sit on the counter once it's in the jars with the lids on. Enjoy!

      Reply

  254. Please send labels. Peach Jam is PERFECT! I cheat. I have a Jam and Jelly machine that does everything and gives my arms a rest.

    Joan Marie

    Reply

    2. Hi Heather, the labels were not able to be delivered. Could there be an error in your email address?

      Reply

  258. I'm so excited to try this recipe! I'd like to double or even quadruple it. Is there anything special I need to know before attempting this?

    Reply

    1. Hi Kim, I would not double or quadruple this recipe. It's much better to use 2 (or 4) separate bowls to ensure success. It's really difficult to get all the sugar dissolved when you double the recipe.

      Reply

  260. I chuckled when I read your directions as that is what I do, leave the skins on for the same reasons. I will try using twice the pectin as mine never sets either. I'm meticulous about measuring and following directions. Of course, we've always used it on pancakes, waffles, ice cream, etc. Nothing goes to waste here but it would be easier to eat on English muffins and biscuits if it were thicker. I don't peel my apples for all the same reasons as I read there are more vitamins in the peel. I would love to receive your labels. Thank you.

    Reply

  261. Fabulous recipe, God bless you for it,,,NO PEALING PEACHE..-ha-ha-ha
    May I have some labels from you, i have 24 jars jams.
    Thanks a million, SUPER PERSON !!!!!
    Sincerely:Anna Jung Canada

    Reply

  262. I loved the peach jam recipe! My first time making jam, but all of your helpful suggestions and tips made the process simple. The jam turned out such a beautiful color, so glad I decided to leave the skins on as you suggested. I know this post is over a year old but if you see this, I would love it if you could send me the printable labels. Thank you.

    Reply

  263. I followed this recipe to the letter and it still didn't set up. My peaches were very ripe and very juicy. Is 1.5 T really enough lemon juice? I'm so sad! Any tips on how to fix it?

    Reply

  264. Hello Chris and Scott,
    I’m so excited to make your beautiful peach freezer jam! Please could I have your labels for this one and the strawberry freezer jam? I’ll post again when I’ve made it and let you know how it turned out. Thank you so much. Cheers!

    Reply

    2. Hi Erika, the labels were not able to be delivered. It says they are blocked by your email. You may need to update your settings.

      Reply

  267. I've made your peach freezer jam last yr and I'm making a double batch this year. It is phenomenal! Just perfect. Could I get your labels. I got the for my strawberry, BlackBerry, and your blueberry jam. Live them.

    Reply

  269. I can't wait to make your freezer jams! Please send to me the labels for the strawberry freezer jam and the peach freezer jam. Bless you for sharing your gift of making beautiful, and delicious food with us!!

    Reply

  270. Thank you for this delicious recipe. The first time I’ve ever made peach freezer jam that set so well. I would love to have the PDF labels to gift a couple jars to my neighbors. Thank you!

    Reply

  271. Hi, I'm going to make peach jam with our wonderful Palisade peaches here in Colorado.. I was wondering if anything needs to be adjusted in the recipe for our altitude at 5,400 feet . Thanks for your help.

    Reply

    2. Hello, Neighbor! I just got a box of Palisades peaches, too! I already made a delicious Peach Upside-Down cake tonight but came in search of a good freezer jam recipe. This looks like a good one but I also have this question because I live in the Mile High City 🙂 Good luck with your jam! I was going to make mine tomorrow but I only have one box of Sure-Jell, so will have to see if my boyfriend will go get me another one.

      Reply

  272. I just made the peach jam using your recipe. I noticed the chopped fruit has floated to the top of the jar, why did this happen? Also I had the “Ball” brand pectin that is in a jar and I googled how many tablespoons is equal to 3.5 ounces and the answer was 7 tablespoons. I did use that amount and I hope it is enough to thicken the jam. Thanks for listening to me!

    Reply

    1. Hi Becky, when your jam sets, just give each jar a good stir. Sometimes the fruit will float to the top with any jam but when it thickens and you stir it, it will stay suspended.

      Reply

  273. Second time making this jam , it is so good!
    I have gifted almost every jar from my first batch and everyone loves it
    You SM sent me the labels, took them to the printer and now I can’t find my extras
    Would u kindly send them again?
    Many thanks for the recipe and the labels

    Reply

    1. Hi Anita, I’m sorry you had trouble with this recipe. I m afraid either your peaches were too ripe or you let them sit too long before adding the sugar.

      Reply

  275. Ohhh my! I just found your recipe for peach jam and that is the one I want to use for sure. We went to a local orchard here in Ohio on opening day and picked a half bushel of Red haven peaches. They are inside a brown paper bag as I write this getting a little softer and tomorrow I will be making jam using our recipe. I also have the chopper you recommended, so it’s all systems go. Could you please send the labels? Thank you

    Reply

  276. I would love the labels! Making this peach freezer jam this afternoon with some delicious white peaches. Wish me luck!

    Reply

  278. I tried your recipe and it was delicious. I was skeptical about leaving the peel on but I'm so glad I did! Please send me the label link when you have time.

    Reply

  279. The finished product before putting into jars looked like a handful of peaches floating in an ocean of liquid. Definitely needed more peaches. I needed to discard about 2 cups of “liquid” before putting into jars.

    Reply

    1. Hi Elaine, I'm so sorry you feel like this didn't work for you. Actually, it's the proper amount of peaches for this recipe. You threw out a lot of delicious peach juice which would have thickened up nicely and turned into a beautiful peach jam with lovely bits of peaches suspended in it. As you can read from the reviews, others have had wonderful success with this recipe.

      Reply

  281. Beautiful Jam... I wondered about leaving some peach peel, because like you I think it adds a special touch of fresh! Thanks for the link to the jars as well. I would love the pretty labels to complete the look!

    Reply

  283. I would love to get the peach jam labels. I am making this recipe next week, when I get my Georgia/S.Carolina peaches!

    Reply

  284. I'm planning on making the peach freezer jam tomorrow and would really appreciate your great labels. Thanks!

    Reply

  294. Have made your recipe for strawberry, blackberry, and raspberry freezer jams and they turned out great! Would now love to have the label for the peach jam as I am about to start on that today! Thanks so much for the great recipes and labels!

    Reply

  295. Just made this year's first batch. Loved it last year but didn't know about labels. I would love to have them. Thank you.

    Reply

  297. Peaches in the freezer from last summer so I'd better get jamming Please send the labels to make me look good.
    Love your website and pictures.

    Reply

    1. Hi Erika, to ensure success, it would be better to use the recipe on the box rather than this one. Liquid and powdered pectin are not interchangeable and call for different proportions of fruit and sugar. This recipe was designed to be successful with powdered pectin

      Reply

  301. I just finished two batches of Strawberry Freezer Jam and one Peach Freezer Jam. I can hardly wait for it to set before putting it on a biscuit. These are two of my favorite recipes and the only Jam recipe I use. Thank you for sharing your gift.

    Reply

  302. I am excited to make this. Do you keep the heat on high or turn it off when you add the peaches to the pectin?

    Reply

  303. My daughter is excited to make something from the thousand peaches we have right now. Thank you for the recipe. May I please have labels. Thank you.

    Reply

  304. Hi Chris
    Can’t wait to get some peaches to try your peach
    Jam! Looks delicious! Can I please get the beautiful labels?
    Thanks
    Carol

    Reply

  305. It's amazing how much time flies by once I open one of your emails. I know all your recipes are fantastic, so one just leads to another and before I know it my morning has flown by. I would love the peach freezer jam labels, please.

    Reply

    1. So happy you are enjoying the recipes, DoLee! We will send the labels your way.

      Reply

    1. Hi Elizabeth, I don't peel the peaches but feel free to if you prefer. The peaches are chopped so fine, the skin seems to "melt". It also gives the jam a nice color as peach jam can look a bit anemic.

      Reply

  310. I've never made freezer jam before and am very excited to give this recipe a try! Will you please send me the labels? Thank you for sharing!

    Reply

      1. I love that I can use my frozen fish peaches from last fall! And I would live to he able to print the labels! I plan to make multiple batches for gifts!!

        Reply

  312. Hi! Can I use previously frozen peaches? We harvested from our peach tree last year and frozen the peaches with skin on. Thanks!

    Reply

    1. Hi Amanda, yes, you can use frozen peaches. Just thaw and chop them then use the amount specified. Enjoy!

      Reply

  314. Hello!

    Can you please send me the PDF labels for the Peach Freezer Jam? I would really appreciate it?

    PS: I'm glad I came across your website. It is really amazing!

    Reply

  315. Please send me the PDF for the labels for the peach jam. I have to admit that I don't enjoy eating peaches unless I skin them first because I don't like the texture of the skins. But I love peach jam and am excited to have this recipe. Can't wait for warm weather. Thank you.

    Reply

  316. I have been home today instead of at work, not feeling well. Finding your site has cheered me up. Would love to have the Peach Freezer Jam labels. This will be awesome when my peach trees are bearing again. Thank you for sharing your time and talents.

    Reply

  318. Can't wait to make this peach jam. Please send me both sizes of labels. The labels are great, too. Thanks so much. I've been enjoying all of the other jam recipes a lot. Especially the Queen's Jam - I added blackberries to the mix and it's wonderful.

    Reply

  320. Making peach freezer jam today. Loved learning that the sugar can be dissolved by using the microwave! Our jam will now be so much better! LOVE those sweet labels. Would love to receive them for my peach jam. Looking forward to learning more from you.

    Reply

  321. Hi again! I just made the peach jam and its delicious. Please send me the labels so I can give the jars to friends.
    Thank you
    Susan

    Reply

  326. I am in the half way stage of waiting on sugar to dissolve, please send me labels. I am so excited to share. My mother made freezer jam when I was a little girl.

    Reply

  329. Please send me the PDF for peach jam labels. I am a 70 year old male and have never made jam before, but Colorado has fresh peaches at 87 cents a lb so I am going to give it a go.
    I also appreciate you posting the Bible verses.😎

    Reply

    2. Thank you for the delicious looking recipe! I have picked peaches and am going to be making jam this weekend to give as Christmas gifts with scone mix. The labels will be a perfect addition! Much appreciated!

      Reply

  332. After my success with your strawberry, raspberry and blackberry jam……I couldn’t wait ‘til Christmas because the labels are so nice that I already gave the jam to the intended receipientss….when I saw peaches at the farmers market today, I decided i’m not finished making jam. So would you please send these labels. Thank you again.

    Reply

  334. This is just what I was looking for, thank you!! I can’t wait to try it. Could I please get a copy of the cute labels as well? TIA

    Reply

  335. Thank you for sharing your peach freezer jam recipe. I'm looking forward to trying the jam with the peal left on the peaches. And I'm looking forward to using 2 boxes of Sure Jell with this recipe to help the peach jam be a little less runny than my previous freezer jam recipes. Also looking forward to the printable labels!

    Reply

  337. Thank you for the great looking recipe. We have a ton of peaches from our “ fruit basket “ tree.
    Would love the label link. Thank you.

    Reply

  339. I followed your recipe and tips exactly and my jam still did not set up. I’m so disappointed. Any suggestions for how to thicken it at this stage?

    Reply

  340. Great recipe! Our peach tree produced overc20+ gallons of peaches and this no fail recipe sure came in handy and my peach jam was a hit! Thank you for sharing your tips on how to find success with pectin and setting of jam!

    Reply

  342. Can you substitute certo liquid pectin? I can’t find the sure gel stuff in Canada and have the certo on hand already!

    Reply

    1. Hi Rebecca, liquid and powder pectin are not interchangeable. It would be better to go with a recipe that is designed for liquid pectin, to ensure success.

      Reply

  343. I made this and the peach pieces are all on the top and looks like gel on the bottom. Is this normal?

    Reply

    1. Hi Nancy, sometimes the pieces of fruit will float to the top before the jam gels. If you give each jar a stir, the peaches will be evenly distributed and will stay in place now that the jam has set.

      Reply

  344. I just found your site and love it! Would you please send me the PDF for the peach jam label. Can’t wait to search more. Making jam this afternoon.
    Thank you!

    Reply

    1. Hi Jessica, that will depend on the size of your jars. The recipe makes 6½ cups of jam so if you are using 8-ounce jars that would be 6½ jars.

      Reply

  347. Hi, Chris! I’ve used many of your wonderful recipes the past couple of years (ridiculously easy buttermilk biscuits and scones are among our many favorites). I got a crate of Colorado peaches that are so delicious so I thought I’d give your peach freezer jam a try. I love the idea of enjoying that peachy flavor all winter long! Could you please email me the labels? And also the labels for the raspberry freezer jam? I purchased the same jars from Amazon that you did and can’t wait to give out Christmas gifts this year!! Thank you for Cafe Sucre Farine, we’ve had a lot of fun with it.

    Reply

  348. I have some beautiful peaches a friend sent to me that I had to freeze. I would love to make peach freezer jam with your recipe . Can I use frozen peaches for this recipe?

    Reply

  349. This is a good and easy recipe. I have made several batches of jam. I also purchased and used the jars you suggested and plan on giving them as cute, yummy gifts. Would you please share the peach jam labels with me? Thanks!

    Reply

    1. Hi Carol, this makes about 6 1/2 cups of jam, so it just depends on the size of your jars. We are happy to send the labels your way.

      Reply

      1. Thank you so much for sending labels I made Peach Freezer Jam today, it turned out beautifully. Thanks for the recipe my son brought me peaches from his trees♥

        Reply

  355. hello!!!! am so excited to try this out since my peach picking got too enthusiastic and i have more then i know what to do with haha! can i please have the pdf of the label sent to me? everyone loved the blackberry jelly and their labels last time i used one of your recipes ☺️

    Reply

  356. I made your strawberry freezer jam earlier this summer and we all loved it. I had not had freezer jam in a long time, so it brought back lots of good memories. Just finished the peach freezer jam and doubled the recipe but only used 3 pkgs pectin instead of 4 as you suggested. I wanted to stir the fruit in after 2 hours and the jam had already set up quite a bit. Tastes great! Thank you for your recipes and hints. They are very helpful. Will you please send me the strawberry and peach jam labels? Much appreciated.

    Reply

  359. My 82 year old mother-in-law and I are picking peaches today! We'll shop for the ingredients and make this jam tomorrow. My mouth is watering when I think of this on a warm scone or biscuit. Please send the adorable labels.

    Reply

  360. I can’t wait to make this recipe with my 82 yr old mom later this week. She always made strawberry freezer jam when I was growing up. It’ll be fun to do this together with fresh peaches from our nearby orchard. Could you please send the labels? Thank you!

    Reply

  361. Could I please get a PDF for the strawberry freezer jam label and the peach freezer jam label as well thank you so much I’ve made a strawberry and it was awesome and I’m anxious to try the peach as well

    Reply

  362. Great recipe and perfect way to free up cupboard space.
    I will mail to family in ND when their winter hits.
    Question: does your jam ever turn brown?
    Please send pdf for labels and do you have labels for raspberry and strawberry jams?
    Thank you

    Reply

    1. Hi Linda, we'll be happy to send the labels.
      Regarding your question, this is freezer jam so it shouldn't turn brown.

      Reply

  364. Made the peach freezer jam Saturday and another batch this morning. So easy! My question is about the frozen jam. I sealed them in Mason jars and let set on the counter for 24 hours before freezing, but I notice the color is now white. Will the peaches and color return to normal once I put them in the fridge to thaw? Also I would love the pdf.labels sent to me, please!

    Reply

    1. Hi Anita, no worries! The white you see is just because it's frozen. The beautiful color will return when it thaws!
      We will send the labels!

      Reply

  365. Just finished making this freezer jam. It is sooooo delicious!! Please send me the label pdf, and thank you for sharing this recipe!!

    Reply

  369. I just picked up my peaches from The Peach Truck, so I’ll be trying this recipes in a few days. Please send the pdf for the labels. Thank you!

    Reply

  370. The recipe looked so great but it is soooo thick it is almost un-spreadable. I agree with one of the other comments to add more water to thin. 🙁

    Reply

    1. Hi Louise, sorry you had trouble with this getting too thick. It's difficult to say why without having been right there in the kitchen with you. Water will help.

      Reply

      1. Oh Please do not worry sometimes things work and sometimes they don't. I will just push a bit to spread it but the taste is wonderful. 🙂

        Reply

  371. Made this recipe and used a bit more fruit as it seemed like too much jelly and not enough fruit. I jelled like jello, but it seems I could have used twice the fruit.

    Reply

    1. Hi Diane, the recipe turns out great peach jam with bits of fruit and lots of peach flavor as written. If you want a more fruity jam, you would need to follow a different recipe.

      Reply

  372. My strawberry jam turned out beautifully, but my peach jam seems like it set too much (i.e., I turn the jar upside down, and it doesn't move). It's almost like jello.

    Reply

    1. Hi Kristen, if it truly is too thick, you could turn it out of the jars, reheat it and add a little extra water. Then wash the jars and refill them.

      Reply

  373. Thanks for sharing can’t wait to make the peach jam.
    The strawberry jam is amazing.
    Please send me the labels for the peach jam makes such cute little gifts.

    Reply

  374. Hello, can’t wait to make your strawberry and peach freezer jam. Do you have a recipe for plum? Would love the labels for all 3. So cute. Thanks so much for all your tips. I have had my share of failures.

    Reply

  375. My first batch turned out perfect, but my next one didn’t set. Is there anything I can do to fix it?

    Reply

  378. Just sent visiting friends home with Freezer Strawberry Jam cutely labeled, and we are just about to head out to Buttermilk Creek Farm here in Burlington, NC to pick some peaches for Peach Jam. Would love some labels. Thanks in advance. On a different note, our small community here exchanges Christmas gifts, and this year we will be giving your jam varieties. Every one of your recipes has been a winner!

    Reply

  379. Hi Chris
    The Freezer strawberry Jam continues to be a hit, and I've passed that on (with your cute labels) after our guests tasted it. On to peaches. We're off this morning to Buttermilk Creek Farm here in Burlington, NC for our peaches. Would love those labels too. On another note--in our community of 6 homes here, we exchange Christmas gifts. This year we will be giving a variety of jams. Thanks for that as well.
    Wendy

    Reply

  380. HI! I can 't wait to use this recipe and gift my neighbors. The cute labels will complete the gift. And thanks for all the tips, you've explained why my jam hasn't set before!

    Reply

  381. Great recipe and throughly explained beautifully. Yes, I would love the cute labels. Thanks
    Carol

    Reply

  382. Thanks for the recipes. I made the strawberry freezer jam, and am now on to the peach!! If you could send me the pdf for the labels, I would appreciate it. Thanks

    Reply

  384. I’m going to make your peach freezer jam tomorrow.
    Would you send me the very cute labels?
    Thank you, Amy

    Reply

  385. I'll be picking up my box of Colorado peaches in a couple of weeks and this recipe is first on my list! Please send the labels. Thanks again for all your delicious recipes. I've never had a failure when using your recipes!

    Reply

  386. Making your jam recipe today with myhomegrown freestone peaches. Please send labels for gifting. Thank you.

    Reply

  387. Just made two batches of your peach freezer jam. It looks amazing! I would love the label pdf please!

    Thank you so much!

    Reply

  388. I’m going to make your peach freezer jam tomorrow.
    Would you send me the very cute labels?
    Thank you
    Joyce

    Reply

  389. I’m going to make your peach freezer jam tomorrow.
    Would you send me the very cute labels?
    Thank you
    Joyce

    Reply

  390. Thank you for the recipe I am going to try and make this jam! Would love to have your labels.

    Reply

  391. My favorite is peach jam! Please send me the labels! Can't wait to make the jam and give it to my friends.

    Thank you!

    Reply

    2. Thank you so much for this recipe. Finally my peach jam set. Year after year I try, but always runny until today. 🙂 I used Georgia Freestone peaches and the color is beautiful. Thanks again.

      Reply

  394. Chris, peach freezer jam is my all-time favorite, even though half of the time in the past it hasn’t completely set up. After reading your page, I understand why. I’m making your peach jam this weekend, and I’d love to print your labels for the jars. Thank you for your tried and true recipe!

    Reply

  397. I've had many positive comments about this jam---oh so delicious! I think I should get your lovely labels if you would be so kind to share. Thank you.

    Reply

  400. I followed this exactly and it is pretty runny. It taste wonderful so on a biscuit or ice cream it will work. I even used the double pectin!

    Reply

    1. Hi Debbie, so sorry you had trouble with this. It's hard to say why without having been right there with you but I'm really glad you can still use it!

      Reply

  403. Hi Chris...I love your recipes!
    I was wondering if you think I could add diced fresh jalapeños to this recipe?

    Thanks,
    Marsha

    Reply

    1. Thanks so much, Marsha! 🥰
      I think you could add jalapenos but I would include them in the 3 cups of peaches. In other words, don't add three cups of peaches plus the jalapenos. Put the jalapenos in the measuring cup first and then measure 3 cups. Freezer jam can be a bit fussy as far as proportions. Let us know how it turns out!

      Reply

    1. Hi Lora, you can do the same thing on the stovetop. Just heat the mixture and stir well until the sugar is dissolved. You can tell if you take a taste. There should be any graininess or sugar crystals.

      Reply

  405. Excited to try your jam recipes! Could you please send me the labels for all of your jams!?

    Thank you!

    Reply

    1. Thanks, Ann! We are happy to send you the labels. We just ask that you leave a comment on each post that you would like the labels for. Thanks!

      Reply

  407. Chris....would you please send me a copy of the labels for this jam as well as for your Blueberry and Peach Freezer Jams? I love all your recipes.

    Huge fan!

    Marcia

    Reply

  409. This jam looks like summer in a jar. What beautiful color! Looking forward to trying this. Please send the labels.

    Reply

  411. I’ve got my peaches waiting for these adorable glass jars. Now, all I need are the cute labels! Thanks for the awesome recipe!

    Reply

    1. Hi Barb, liquid pectin and powdered pectin are not interchangeable. To ensure success for this recipe, you need SureJell or another type of powdered pectin. If you can't get that, you could follow the directions on the liquid (Certo) package and see how that comes out. I have not tested this recipe, however, with Certo.

      Reply

      1. Hello!
        I’m making this jam today with peaches from the peach truck! I would love to print out the labels that mentioned!
        Thank you!
        Janet

        Reply

  416. Love the strawberry freezer jam. Have made it for years. This year I’m making it for 3 families. I would love to have your printable labels.

    Reply

  417. Love your recipe and your hints to make the best jam....can you start with frozen peaches?
    I would love the labels you offered...if I can't use the frozen peaches I have from last year...I will certainly make this jam this year!
    Wendy

    Reply

    1. Hi Wendy, frozen peaches will work fine. Just thaw them and then proceed with the recipe. We will send the labels!

      Reply

  418. I love all of your recipes Chris! Every one that I've made has been a huge hit with my family, so thank you very much. I would love to receive the beautiful labels for the peach freezer jam please :). Thank you!

    Reply

  421. Can't wait to try this jam. Love peaches! I would love to have the labels for the jam. Thank you. Betsy

    Reply

  426. Missed strawberry season here, but will sure try the peach jam recipe. Please send labels for both if available. Thanks for the tips.

    Reply

  428. I cannot wait to try this jam! I just hope I can find the best peaches. Please send peach jam labels. Thank you very much!

    Reply

  430. I love your raspberry jam recipe, and now a peach one!!
    How wonderful!!!
    Please send me the PDF for the labels🧡

    Reply

  431. He’ll,
    Looking forward to making this peach jam. I’ve previously made the strawberry jam. Could you please send the link for both the peach and strawberry jam labels.
    Thank you

    Reply

  432. I enjoy making many of your recipes. look forward to trying freezer jam. Please send the label file.
    Thanks.

    Reply

  434. I can't wait until peach season here to try this! Already have my freezer jars in anticipation. Please send me the PDFs peach labels. Thank you.

    Reply

  435. I would love to have the labels for the jam. Thank you in advance and as always, your recipes are just delightful! Have a blessed weekend.

    Reply

  436. I am really enjoying your scone recipes and am going to make jam for the very first time! Please send me the peach freezer jam labels.
    Love your recipes!

    Reply

  440. Hi Chris,

    I absolutely love all your recipes!!

    I’ve never made jam before but I am excited to try with the help from your hints.

    Please send me the labels for your peach jam, I’m anxious to try out your recipe when our peaches are in season here in the Northeast.

    Thank you,
    Donna

    Reply

  441. The Peach Freezer Jam looks delicious! I can't wit to try it.
    Please send me the labels for I can share with friends.
    Thanks for all your recipes.

    Jean

    Reply

  442. Peaches aren't quite ready yet here in California, so it will a few weeks yet before I can try this. I really appreciate all your tips because I've had difficulty getting my freezer jam to set in the past. Thankfully it still tastes great, but can wreak havoc on a shirt when it slips off your morning toast. Please send me your beautiful labels. Thank you.

    Reply

  443. I can't wait until peach season to try this jam. Could you please send me the labels. Thanks for all of your delicious recipes.

    Reply

  449. I felt like such a ROCK STAR when I made the Strawberry Jam and with your labels shared with my co-workers!
    May I have the peach labels also.
    Thank you!

    Reply

  450. Peaches are in In South Carolina I will be putting my jam up in a couple of . Would love the labels

    Reply

  451. The peaches on my trees will soon be ready to pick. I look forward to making your recipe and would love to have the labels too. Thanks so much!

    Reply

  452. Labels please...when peaches are in going to orchards in eastern WA to pick...tree ripened always the best

    Reply

  454. I can't wait to make the Easy Freezer Peach Jam with my granddaughters. I always learn something new when I read your posts. I'd be most grateful for the label files. It will be a great gift to share with neighbors! I gave my microwave away. Do you have suggestions for making the recipe on the stove top? Thanks

    Reply

    1. Hi Marian, you should have received the labels.
      Regarding your question, the microwave simply heats the fruit/sugar mixture to help dissolve the sugar. You can do the same thing on the stovetop. Just heat the mixture and stir well until the sugar is dissolved. You can tell if you take a taste. There should be any graininess or sugar crystals.

      Reply

  456. I would love to have the labels for the Peach jam as peaches will be coming in soon. I do have a question. Why the water in this recipe? None of the other freezer jam recipes call for water. Won't it dilute the flavor or make the jam runny? Sorry to question the experts, but I'm just curious. I have no doubt it works, but just wondered why this one fruit requires the water. If you keep giving us all this fantastic recipes and labels, Im going to have to go into business as there is no way I can eat this much jam by myself. I do use a lot of it for hostess gifts rather than the typical bottle of wine. Thanks so much.

    Reply

    1. Hi Dolee, some recipes that call for dry pectin require the pectin to be hydrated before using. I adapted my recipe from the Kraft website, the makers of SureJell pectin and that's what they recommend for peach freezer jam. It doesn't dilute the flavor of the jam!

      Reply

  458. I just preserved a box of peaches by the cooking method and they are delicious but it took so long with the peeling, dicing and cooking. My mother in law told me she used to preserve by freezing them and that I should search for a recipe. I was so excited to find your post. My husband and I are going out today to but more peaches and I will be using your recipe!

    I would really love to receive your printable labels and I am also going to purchase the jars with cork lids you recommended! Thank you a bunch!
    Connie

    Reply

    1. I will also be preserving strawberries, would you mind sending me the labels for strawberries and when I am ready I will look for your recipe.
      I subscribed ❤️

      Reply

  459. My husband just bought me 2 boxes of peaches from a nearby peach farm. I cannot wait to make this jam tonight. It looks so bright and summery! Could you please share the labels with me?

    Reply

  460. My mom and I just went peach picking I’m so excited to try your recipe and use the cute labels.
    Thank you for sharing this.🍑

    Reply

  461. Hiya!
    I've made a bunch of batches of your strawberry freezer jam and its super yummy. I've also made some blueberry freezer jam and thats terrific too. Now I have a bunch of peaches and want to make your recipe....but still being somewhat new making jams I'm a bit confused...Sure Jell has the pink box and the yellow box....which one would I use and what exactly is the difference between the two?
    The strawberry labels you sent me are adorable and now I would love to have the peach labels.
    Thank you

    Reply

    1. Hi Diane, I always use the yellow box. The pink box is for low sugar jam/jelly recipes so you would need to go with different proportions of sugar/fruit.
      We'll be happy to send you the peach jam labels.

      Reply

  462. I haven't made this peach freezer jam yet because I'm waiting on my peaches to come in - it's still wintertime. I would love to have the labels - I think this will be such a wonderful gift and I love making goodies and giving them to friends, neighbors, doctors, etc.
    Thank you so much,

    Reply

  464. After having such great success with the strawberry freezer jam I couldn't wait to try the peach. I assumed it would follow the same procedure as the strawberry and since the Certo was on hand and a recipe in the box I made it that way and it was terrible. The sugar didn't dissolve so I cut up some more peaches and made it the Cafe Sucre Farine way and it was superb. Thank You. We/ have been enjoying the jams all summer and fall.

    Reply

  466. Well, thanks to you I now have my next summer jam plan in place and ready to go. The peach labels will top it off until I find another recipe from you to fit in the list. Thanks for sending the peach labels. I will use them well, really appreciate them and will be certain to leave stars as I work through my Christmas and summer plans ala Café Sucre.

    Reply

  468. Excited to make this jam with my fresh peaches! I see that it makes 6.5 cups of jam, but about how many jars will I need!

    Reply

  470. Chris,
    I'm so excited to try this recipe out! Where did you find those adorable jars??? They make your jam look sooo special! I would also love a copy of your labels as well. Planning neighbor gifts for the holidays and this would be ideal.

    Thanks for sharing!
    Kim

    Reply

  471. Hi Chris,
    Thank you for all your detailed instructions and tips! I can't wait to get started! I would appreciate your pdf for the labels as it is the perfect touch for each jar of jam.

    Thanks again,
    Sue Henry

    Reply

  472. Hi This recipe looks just peachy! Going to try it out butI don’t have a microwave can I dissolve the sugar in the peaches on the stove top and then add it to the peaches?

    Reply

  473. Hi! I'm going to make this today with my fresh peaches! I can't wait. Can you send the pdf so I can print your cute labels? Thanks!

    Reply

  475. My daughter-in-law "prepped" the peaches, but froze them for lack of time to finish! Will this affect the outcome? Should I thaw them before proceeding? Also...would love your labels!

    Reply

      1. I wondered about this too. Last year my sister bought me a couple of big baskets of beautifully ripe peaches. I froze a bunch of them and would like to make this jam. I have noticed that frozen peaches, when thawed, release a lot of juice. Would I include the juice in making this jam?

        Reply

  476. I am so excited to try this recipe! May I please use your adorable label? I plan to share some jam with neighbors!
    Thank you,
    Kristina

    Reply

  477. You are right - the peach skins add great color! I made two batches; one with the skin on only one peach and one without any skins to see the difference. The skins make it beautiful and more “appeal”ing. And please, would you send your labels to me?

    Reply

  478. Can I double the recipe and still yield the same results? I've got a 20lb box of fresh peaches to pick up tonight! Thank you for the recipe! Those jars are adorable and if you wouldn't mind, I'd love a copy of the labels. Thank you!

    Reply

    1. Hi Lisa,
      It's best to not double the recipe. Just use two bowls and make them separately to ensure good results.

      Reply

  479. I love this recipie! Leaving the skin on seemed odd and yet it works perfectly. Thanks so much and yes I would love the pdf for the jar labels. Blessings,

    Reply

  480. I made my first Peach/Cinnamon Jam a couple of weeks ago. It had been about 4o years since I had done any type of canning. Thanks to a wonderful daughter in law that does this I thought I would give it a try. I sure hope it turns out cause I used the peaches from her tree. Could you send me some labels.
    Thank you
    Elsie

    Reply

  481. 'I'm trying your freezer peach recipe today as our peach trees are exploding with freestone peaches. These will make excellent Christmas gifts for neighbors , and of course my family! I would love your labels- Thank you!

    Reply

  483. Looking so forward to making this! I just picked up some perfectly ripe peaches from the local farmer's market. Could you possibly send me some labels as well? thanks in advance!

    Reply

  484. Thank you for posting theis recipes. It looks simple enough, even for me. I am very new to making freezer jams and I am sooo excited to start. I would really appreciate the template for the labels, please. They look so cute.

    Reply

  485. I am so happy to have found your recipe! I already have my delicious Palisade peaches and am going to make the freezer jam this weekend. I would love to have those lovely labels to finish off the jars.

    Reply

  486. I have tried several of your freezer jam recipes. My first was blackberry freezer jam and it set up perfectly. Alas, after eating it on toast I had terrible heartburn for two days (I have Barretts Disease) so had to get rid of it. I know that the cause was the lemon. Now I am trying again with 1 tblswhite wine vinegar, strawberries, 1/2 tbl lemon juice and 1/2 tabl apple cider vinegar. I also am using the liquid packaged pectin.
    This seems to be much less acidy but it is not setting up as well as with the lemon juice . It is more like a spread bit it is so darn good! Thanks you for sharing your freezer jam recipes. I had no idea that this could be done nor did I know that glass Ball jars could be put in the freezer
    Linda

    Reply

    1. Thanks for taking the time to leave a comment, Linda! I'm glad you were able to figure out how to make the jams and jellies work for you.

      Reply

  487. This recipe sounds so easy and yummy. I will make a batch tomorrow. Could I pls have your PDF to print the cute labels. Thanks so much for sharing!

    Reply

  488. Our wonderful palisade peaches just came in to season here in Colorado. I plan to make some jam using your vegetable chopper technique and would love to have a PDF of your labels!

    Reply

  489. There's nothing like peaches from Grand Junction, CO and this looks like just the recipe to compliment them! Look forward to the first taste of fresh peach jam on a cold wintry day. Please send me the cute labels for the perfect "homemade" gift.

    Reply

  495. I would love to have some of your copies for the jam. I am done canning in the past and love the freezer jam. This looks like a great recipe for the peaches. I am in Denver but from the south where you can get lots fruits and vegetable. I usually have my own garden. The peaches here are the best I have ever had. They are palisade peaches and freestone and I lived along time in Georgia. Thanks for the info on the bottles also.
    Karen Lewis

    Reply

  496. I’m so excited about this jam recipe. I made it tonight and it’s now sitting for 24 hours before I can dive in and taste it. I would love the labels you have to make the jam even more fun to share. Thanks for doing all the hard work with the recipe and labels while we get to look good because of it.

    Reply

  498. My favorite summer fruit is the peach, so this year I canned and "jammed" two bushels of them. My jars would be even more beautiful with your labels, though, so I'd love to have them!

    Reply

  500. Thank you for the delightful recipe. I am going to try the jam this weekend. And, I would love to be able to use your printed labels on the jars, as they will be given as gifts. Thanks in advance for your generosity!

    Debby

    Reply

  501. Thank you so much for sharing the recipe and tips and tricks. I would love to have the labels for the peach and strawberry too if possible.
    Can wait to make the jam. Thanks

    Reply

  502. I’ve just made peach jam and now realize I should add sweet labels before I take to my neighbors tonight. Of course, I’m also taking Ridiculously Easy Buttermilk Biscuits!
    Please email labels to me. Thank you so much! 🎈🎈

    Reply

  503. Could I please have the labels? , I've canned peaches and made jam before but no freezer jam. I know this will be great, I'm looking forward to giving it as gifts! THANK YOU!

    Reply

  505. When you double the amount of pectin, is the jelly really firm or easily spreadable?

    If you are sending the PDF for jar labels, I would certainly enjoy having a copy.

    Thanks for your Cafe’ . I really enjoy it.

    Jessie

    Reply

  506. This is exactly what I’ve been looking for- a delicious looking, easy freezer jam recipe. Thank you for the tip on the double pectin! Would it be too much trouble if you send me the off for the live labels? Thank you!

    Reply

    2. Thank you so much for the exceptional instructions. I can’t wait to make this jam this weekend.

      Would you please send me the PDF for the labels.
      Thank you, in advance.

      Reply

  508. Please could I have the peach jam label, Chris. I have the raspberry one but I was sure I had also got the peach one too, but my technician, ( also functions as my husband) says we do not have it! The peach jams are all looking beautiful and just need their pretty label. Thank you very much. , several friends and neighbours have tasted it and love it. The labels do finish this off so well!

    Reply

  510. I am also getting ready to make the peach freezer jam with my overabundance of Palisade peaches! Could you please send me the PDF for the label? Thank you!

    Reply

  511. I have made two batches of Peach freezer jam using the Ball pectin, Chris, thank you for your advice! The recipe is great and my friends like this too! We are not as familiar with Peach jam here in the UK, as my cousins are in the US. We import our peaches from the warmer countries and generally simply eat them, as a lovely treat. However this year we not only have your other freezer jams, strawberry and raspberry, but will think of you as we enjoy the rest of the peach and I am now going to make peach and raspberry! Thank you so much, I love this Cafe!

    Reply

  512. I’m going to give the freezer peach jam a try. Would you please send me the pdf for labels? Thank you!

    Reply

      1. Getting ready to start the peach jam with my Palisade, CO peaches! May I also ask for your peach jam labels, please? Thank you very much!!

        Reply

  513. Please send me the labels for the peach jam. Peaches have been delicious this summer and I excited about making jam

    Reply

  514. Hi Chris, I am so excited to try your peach freezer jam recipe! Since it’s my first time making jam, I appreciate your detailed instructions. Please email your peach jam labels.
    Thank you!
    Michelle

    Reply

    1. I love your recipe letter and have made so many. The Ridiculously Easy Lemon Curd is fabulous. May I have the peach and blackberry jam labels? Thanks in advance.
      Debra
      Seaside, Oregon

      Reply

  516. Would love the peach jam labels. Just starting harvesting peaches off our tree here in Traverse City, Michigan. Can’t wait to try your recipe. I HAVE had trouble with my peach freezer jam setting up in the past, so am excited to see if double pectin and extra lemon solves this issue. Thank you for the recipe. Have enjoyed several of your other recipes as well.

    Sharron

    Reply

  522. I have really enjoyed making and tasting the raspberry freezer jam recipe, thank you! Now to start my peach freezer jam. However, I cannot find Surejell dry pectin, here in the UK, but did find Ball and I have ordered this.
    Your comment about Ball giving a firmer set makes me wonder if I should reduce the quantity rather than use double the quantity as recommended?

    Reply

    1. Hi Gloria, I think it should be okay with two boxes of the Ball pectin. It would be better to have it a bit firmer than too runny.

      Reply

  523. Hi I have a nectarine tree may I sub those equally with the peaches in the recipe? I’d love the label for both the peach and blackberry jams. Thank you,
    Cathy

    Reply

  524. Thank you . Love this recipe. Used the jars and labels you suggested. They will be in the freezer today.
    Frankye

    Reply

  525. Please send the labels. I have a question: Do you freeze the jars that you featured with the cork tops on? Does that affect the cork?

    Reply

    1. Hi Vickie, the jars come with two tops, a plastic one and the cork one that you see in the pictures. I freeze the jam with the plastic lid. Sending the labels now!

      Reply

  529. Hi!
    I am excited to try the jam recipe! Could you please send me the PDF of the label.

    Thanks so much!
    Karen

    Reply

  531. This worked out perfectly! Thank you. Loved the flavour and texture.

    I used an equi brush to take the fuzz off the peaches and then gave it a quick rinse (I keep one just for cooking, it's a de-shedding brush for dogs, cats and horses... I once bought one too small and could not return it ... thus it became a kitchen tool) .

    Perfect flavour. Opening a jar in the middle of winter will make us all very happy.

    Reply

  532. Hi Chris,

    This jam looks fantastic. May I also have a PDF of the labels?

    Also, do you think this same recipe could be used in a traditional canning method?

    Thanks for all you do!
    Kitt

    Reply

    1. Hi Kitt, I would not use this recipe for hot water bath canning. Jam that is canned needs to be boiled before using the hot water bath. It's better to stick with a regular peach jam recipe rather than trying to adapt this one. On the other hand, you can always freeze hot water bath jam recipes. It just doesn't work the other way around.

      Reply

  534. We just got our Palisade peaches to make jam this weekend. Could I have a pdf of the labels, please? Thank you!

    Reply

  535. Hello, making peach freezer jam for the first and have obviously chosen your recipe to follow..feeling nervous and excited..may I please have the label download..thanks so much!

    Reply

  536. The strawberry freezer jam was delicious and the labels were adorable. I bought some peaches from the local orchard to give this recipe a try. I can't imagine it will be any less easy and delicious!! Could I have a pdf of the labels, please? Thank you!

    Reply

  538. I have made several of your freezer jams and we have enjoyed each one. I'm getting ready to make the Peach Freezer Jam to use as gifts. Please send me the pretty labels. Thank you.

    Reply

  539. It was delicious until I added the 2 pectins. Made it watery and bitter. My peaches were wonderful. I’m sad. I think one pectin would have been enough.

    Reply

    1. That's so strange, Kathy! I've never had any bitter flavor with pectin and no one else who has commented has had that issue. I wonder if there was an issue with the pectin.
      I did try the recipe with one pectin and it was super loose, like a peach sauce rather than a jam.

      Reply

    1. Hi Kim, I haven't tried this with other brands so I can't really say how they will turn out.

      Reply

  541. Many thanks for your freezer jam recipes! I am in the UK, but my father hailed from NC! I look forward to browsing your other recipes too! I would love to have your printable labels please, for Peach jam and I will go to the raspberry jam site again and request those. Thank you very much for these, in advance!
    Surejell powdered pectin does not seem to be available over here but I have found other brands on Amazon.co.uk. Would it be OK to use other brands as long as their weight is the weight of Surejell that you mention?

    Reply

    1. Hi Gloria, hope you enjoy the jams! I honestly haven't tested this recipe with anything but SureJell but I would guess that another brand should work.

      Reply

  542. Hi from Central Texas! I just made the peach jam (with Fredericksburg peaches) and it smells and tastes heavenly. But how in the world do you clean the top of the chopper you recommended? It did the trick, but was a real pain to clean. I love your site, and I too would love to have the labels. Thank you so much and have a wonderful time on your trip!

    Reply

    1. Hi Julie, there should have been a handy little pronged cleaner that comes with the chopper. It works like a charm! Hope you enjoy the jam!

      Reply

  543. Just picked fresh peaches from our peach trees! Can’t wait to make this freezer jam and send some to my mom. May I please get the pdf of labels?

    Reply

  544. Thanks for the delightful jam recipe! I'm using Colorado peaches which are amazing! I would love to have the cute labels to attach to jars if you would please share. Thanks again.

    Reply

  545. The pictures of your jam show the peach pieces all evenly distributed in the jar. Mine seem to be floating to the top. How do you do that?

    Reply

    1. I made this yesterday afternoon and it has still not set up. I used two pouches of the ball liquid pectin because they did not have the powder. Is there anything I can do to fix it?

      Reply

      1. Hi Susan, jam and jelly recipes are quite particular and you can't sub powdered pectin for liquid. The proportions for making the jam with each are different. You could try boiling it until the jam thickens. It won't be as fresh tasting but will still be delicious.

        Reply

    2. Hi Susan, if you give each jar a little stir, once it begin to thicken, the peaches will stay suspended in the jam.

      Reply

  546. I was happy to see you had a freezer peach jam recipe. I am anxious to try it. I made your strawberry freezer jam recipe and it is delicious. I gave some to a number of friends and they said it was the best strawberry jam they had. Will you please send me the PDF for the peach jam labels? Thank you for the delicious recipes.

    Reply

        1. I made some peach freezer jam yesterday following the directions on the sure gel box. Unfortunately it didn't set up. Could you tell me what I can do to fix this? I don't want to lose all the the peaches and hard work!

          Reply

  549. I just made beautiful peach jam from your recipe. I love it and it turned out just perfect. Can you please send me the cute Peach Jam Labels to down load. Thank you for this and for the great recipe.

    Reply

  550. I just made my second batch of peach jam, it will soon be time to put it in the freezer. However, when I opened the freezer I noticed the first batch of jam was almost completely white looking in the jars! Is that suppose to happen, until it thaws out?

    Reply

    1. No worries, Lee Ann, it will turn white in the freezer from the frost but when you thaw it, it will be beautiful again!

      Reply

  551. I was so happy to find a recipe for peach freezer jam I just made the strawberry and it turned out perfect can’t wait to try this one! Can you please send me labels for peach freezer jam and the mango freezer jam also. Thanks so much!

    Reply

  553. We just picked up fresh peaches from the Georgia Peach Truck. Would love to have the labels. Thank you!
    Donna

    Reply

  554. Where have I been all my life? I live in the Peach State and love your recipes. The food chopper was ordered from your site. Amazon delivered it this morning. My peaches await the chopping. What a great suggestion for time saving and having beautifully chopped peaches. Thank you so much.

    Reply

  555. Hello! A friend told me about freezer jam recently when I was wondering what to do with all the peaches on a tree we inherited with the purchase of our house. Out of all the recipes I’ve read, yours seems so informative and easy that I’m inspired to try it! I absolutely adore the jars and labels! How can I purchase both? Thank you for sharing!
    Ann Marie Fix
    McDonald, TN

    Reply

    1. Hi Laura, yes you can use frozen peaches. The better the quality of peaches (frozen or fresh, the better the jam!

      Reply

  558. Good morning Chris,
    I finally purchased some beautiful peaches and made your easy freezer jam recipe. Delicious! The labels you sent made it
    look so professional. Will buy more peaches at farmers market this week to make more for gift giving. Thanks again for your
    easy to follow recipes.
    Jo

    Reply

  560. I love peaches and the jam recipe looks amazing ! Would like to make it and would be so happy to receive the pretty labels!
    (Do you think this recipe would work using nectarine as well?)

    Reply

  561. Hi,
    I am excited to try this peach jam recipe. Could you please send me the pdf label?
    Thanks so much!

    Reply

  562. I ordered 2 boxes of peaches from the Peach Truck. I don't think I realized how many peaches were in a box! Today will be a day devoted to peach preservation. Would you please be kind enough to send me the pdf for the Peach Freezer Jam labels? Thanks!

    Reply

  563. Well I made it! It is great. I had all these peaches from the Peach Truck that ripened really fast in all the heat we had. So what do you do with 1/2 bushel of peaches? Make Peach Jam! You directions were ***** ! Thanks so much. Getting the jars. Could you send the label PDF? Thanks so much.

    Reply

      1. Love that this jam recipe doesn’t require peeling the peaches. The added color in the jam is beautiful and saves time. Please send the label pdf

        Reply

  564. Could you please send me the labels for your peach freezer jam? I have my peaches and just received the cute jars from amazon. I can’t wait to make your jam. Thanks!

    Reply

  565. Making the jam now, (25 lbs of peaches to process) Can you send the PDF for adorable labels, please? Thank you

    Reply

  566. I'm looking forward to making this....just got peaches from The Peach Truck! Your labels are lovely; I'd love to receive the pdf if you could send.

    Reply

  569. Luckily my son planted some peach trees for me before he moved to Alaska. This year we have an abundance of sweet, juicy peaches!!! I was going to freeze them, then I remembered your delightful freezer strawberry jam recipe. I “googled” “freezer peach jam, and there it was...I’m so happy you have this recipe posted. I’d love the labels so my jam can look as pretty as yours when I surprise my grandson with jars of strawberry and peach jam when I visit them in August!

    Reply

  571. I am trying the mango peper jelly and the peach refrigerador jelly. Can you send me the PDF for lables? Also, can I use champange mangos? I have a zillion of them.

    Reply

  573. Hi I am in the process of making the strawberry and peach jam
    I would love to use the labels could you send it to me please
    Thank you
    Ingrid

    Reply

    1. Thanks, Jean! We tried to email the labels, but they were returned. Could there be a typo in your email address?

      Reply

  575. I make several batches of peach jam every summer that I love to share. Would love to attach your cute label this year.
    Thank you,
    Barbara

    Reply

  576. Hello,

    Your peach jam looks delicious. Making my shopping list now.
    Please send me the PDF for the cute labels.

    Thank you,
    Deborah

    Reply

    1. Hi Robin, liquid pectin and powdered pectin are not interchangeable. The proportions of sugar to fruit are often quite different. It would be better to follow the directions on the Certo box or to purchase some SureJell.

      Reply

  578. Hi Chris,

    I will certainly be trying this when local peaches come into season.
    Could I trouble you for the labels, please?

    Reply

  579. I’m in the middle of making this right now (waiting for the microwaved peaches to cool down). I just noticed your kind offer of the labels. Would you mind sending me the PDF? Thank you and I’ll leave a rating tomorrow when I taste it!

    Reply

      1. Thank you! All went well with the jam setting. I did have to microwave it three times but I have a small microwave. I also used less sugar and it was fine for me. I’m excited to have a homemade jam in my freezer!

        Reply

  580. Many thanks for this peach jam recipe! Love following your recipes! Would you kindly share the label? Thanks again.
    Ciao,
    Dee

    Reply

  582. Hello Chris, I would be over the moon if you could please send me the labels for your peach jam! I had never tried freezer jams until I came across your yummy recipes. I can't wait to try this one! Thank you so much!

    Reply

  585. Hello there! I plan on trying your peach and strawberry jam recipes this weekend -- can't wait. Would you please send me the peach and strawberry jam labels? I'd really appreciate it. THANKS!

    Reply

  586. Chris, I’ve made almost all of your freezer jams and would love the labels for the peach!
    Thank you,
    Peggy

    Reply

  588. Kindly send me your pretty labels. I would love to use them this year when I make this Peach Freezer Jam.
    Thank you in advance.
    Jackie

    Reply

  590. Im looking forward to making this jelly. Ive never made freezer jam before. Thank you for sharing all your wonderful recipes!

    Reply

  591. Can't wait to make Peach freezer jam. I love the Plum Ginger Jalapeno. Wow. I love it on bbq beef. Wonderful. I would love the peach jam labels. Thank you.

    Reply

  592. Nothing better than Peaches. This jam sounds so good!
    Would like to get the labels.
    Thank you for sharing both.

    Reply

  594. Thank you for the recipe and also your comments. It's interesting to read your thoughts on the process. Please send me a pdf with the labels. I appreciate your work.
    Kathy

    Reply

  595. Is using frozen peaches for the peach freezer jam acceptable? Does this change any of the ingredients?

    Reply

  596. I subscribed to your emails a few months ago and have been very happy with the results of all your recipes I have tried. Delicious! I would love to try the peach jam so please send me the labels. Thank you!!

    Reply

    1. Hi Michelle, you cannot safely use this recipe for canning. It's a freezer jam recipe. If you want to can peach jam you'll need to find a recipe designed for canning with a hot water bath.

      Reply

  602. I would like to have the PDF for the jam labels. My friends love gifts from the kitchen and I plan to make a few of your jam recipes. Thank you for all the recipes you share and your beautiful website.

    Reply

  603. I make freezer jam every year and this recipe sounds better. I love not peeling the skin and am anxious to try it out. Our peaches really come in in August so I have to wait but would love to have my labels ready for the peaches and the strawberries. Thanks so much for your great ideas. Look forward to them in my email. Thanks Mary Jane

    Reply

    1. Hi Jean, the lemon juice is not to keep the jam fresh. Lemon juice interacts with the pectin and helps the jam to set better so Fruit Fresh would not be a good sub in this recipe.

      Reply

  605. Looking forward to trying your peach freezer jam recipes. Everything on your site looks so scrumptious it's hard to decide, though!

    Please share the lovely label PDF, too.

    Reply

  606. Hello, I am interested in trying out this recipe and would like some of your cute labels. Also, where did you get the cute little jars. Thanks and have a great day!

    Cindy

    Reply

    1. We will send the labels, Cindy! The jars are from Amazon, if you click the picture of jars at the bottom of the post, it will take you to them.

      Reply

      1. Soo many cute labels! I make cooked peach jam every year but will now try your freezer peach recipe....would love the labels ....thanks soo much
        Nancy

        Reply

  608. I am looking forward to trying this recipe as soon as my Peach Truck peaches are delivered and would appreciate the labels for gift giving. Your strawberry freezer jam recipe is superb and we enjoyed the taste of fresh strawberries all winter!

    Reply

  609. Would you happen to know if apricots would work with this recipe instead of peaches? I’d love to be able to make both!!!! Thank you!

    Reply

    1. Hi Amy, every fruit is a little different. I would follow a recipe for apricot freezer jam rather than using this one.

      Reply

  610. Getting ready to give out my peach freezer jam as neighbor gifts. Please send me your creative label to make my gift shine. Thank you, thank you, thank you!

    Reply

  611. I'm about to try this recipe for Christmas gifts and would like to request the PDF for the labels please.
    Also, would it be possible to substitute one cup of pineapple for one cup of peaches in this recipe?
    Thanks

    Reply

    1. Hi Nancy, we'll send the labels now. I can't say for sure about the substitution. I always like to test things before I promise results. I would think, however, if you drain the pineapple well, that it should work.

      Reply

      1. This worked out really well for me, the printed labels were beautiful on my jars. I added a small label on back of the larger one that was tied around the bottle that said, ' please keep this refrigerated'.
        Thanks! And Happy Holidays!

        Reply

    1. Hi Jo, I haven't personally tried this jam with frozen peaches but I think it should work fine. I have made raspberry jam with frozen raspberries with really good success!

      Reply

  614. Please send me the labels I would love to make this as favors for my duaghters bridal shower.

    Thanks for all your wonderful work! Im totally obsessed !

    Reply

  617. Happy end of summer, My good neighbor brought my husband and I a 25lb box of peaches and I just happened to see your peach jam recipe in today's offering. This came at the best time and would love to take you up on the peach jam labels. Thank you so much for being so thoughtful and generous at heart.
    As always, Linda Nunes

    Reply

      1. Thank you for the labels Chris they are so pretty and will really doll up my jam jars. The jam turned out great! Thanks again;})

        Reply

    1. It is correct, Susan. But you only eat a small spoonful at a time and it has lots of fresh peach flavor. You can make sugar-free jam but, honestly, I'd rather have just a little of the real deal on my toast than a big scoop of sugar-free jam.

      Reply

  619. Happy Sunday, Chris: You were kind enough to forward the peach jam labels but unfortunately I have misplaced this document.

    Would you be kind enough to forward this PDF document once again so that I may complete my freezer peach jam gifts?

    With best regards for your consideration,

    Barbara

    Reply

  620. Hi Chris!
    I've made so many if your recipes over the years, each one has been amazing!
    Do you think I could make a half batch of this recipe?
    I would love the beautiful label pdf if you could send it to me.
    Thanks so much for all the detail you provide in your recioes too!

    Reply

    1. Hi Kathryn, thanks for your kind words💕 I think you probably could make a half batch of this although that would be you'd have to throw out some of the pectin. I'll be happy to send you the labels.

      Reply

      1. I am making this recipe this weekend and also would love to have the label pdf. Could you sent it? Thank you!

        Reply

  623. Hello! Thank you so much for sharing this wonderful recipe. I discovered your freezer jam recipes this summer and made both the strawberry and peach. My family loved them so much I don’t think I’ll ever be allowed to buy jam from a store again!

    I have a question about the peach - I followed your recipe to the letter and it turned out perfectly. We enjoyed a couple of jars right away and I placed the leftovers in the freezer. Unfortunately, the frozen jam has now turned cloudy and lost some of its beautiful rich colour. It still tastes great, but I’m a bit sad about the appearance. Any idea why this happened? I’d like to learn from my mistakes. Thanks!

    Reply

    1. Hi Courtney, I haven't had this experience. I know when you look at it when it's frozen it will look lighter in color but that's just the frost. I've found when I thaw it, it's still a nice vibrant color.

      Reply

  624. Thank you for sharing the information about needing more pectin with peaches. I had failed a batch last year. Have you heard of combining peach and raspberries together? Strawberry coconut is a lovely combination too. Could you please send me the PDF labels?

    Reply

  626. Have made many of your recipes with great success. Love your site. Looking forward to making peach jam. Please send labels. Thanks.

    Reply

      1. The peach jam is amazing and I ordered your same jars which I used. I still have not received the labels. Did you email them as a pdf? Bart

        Reply

        1. Hi Bart, I'm sorry you didn't get the labels. I just sent them again. If you don't see them in your inbox, check your junk mail. Sometimes that will happen. The labels will be attached as a pdf.

          Reply

  627. Hi! I have never made jam (can you believe it?!) and have been looking at a ton of recipes and came upon yours. No contest! I'm making jam tomorrow! I live in California and came upon a beautiful bounty of freestone peaches...best I have ever tasted! I appreciate your thorough instructions and tips and am looking forward to jumping on the jam bandwagon. Only thing I need now are your darling labels. Thanks for the offer to send them! I'll be back to your website to try more recipes. Many thanks! ❤

    Reply

    1. That's so awesome, Ruth Ann! I think you'll love making your own jam and won't want to buy store-bought ever again! I'll be happy to send you the labels, enjoy the jam!

      Reply

  628. I have a beautiful basket of peaches sitting on my counter. Will be making the peach jam this afternoon. Would you send the PDF for the lovely labels please.

    Reply

  630. Oh my, making your peach jam this weekend. May I please get your labels. Have only been making jam for a couple of months now. I'm hooked

    Reply

  631. Hello,

    I would be thrilled to get my hands on your peach jam labels! We made your strawberry jam and it is flying off the shelves! Thank you for your wonderful recipes! I have a ton of blueberries and peaches right now and am trying to find something in addition to jam to preserve peaches - something that could be given as a gift during holidays. Do you have any suggestions?

    Kindly,
    Kelly

    Reply

    1. Hi Kelly, I'm so happy you've enjoyed the strawberry jam! And I'll be happy to send you these peach jam labels.
      Regarding your question about the peaches - this is still jam but it's different - you could make this recipe with peaches instead of mangoes - https://thecafesucrefarine.com/mango-jalapeno-pepper-jelly/ and then add a nice box of crackers -or some homemade crackers - https://thecafesucrefarine.com/copycat-rosemary-pecan-raincoast-crackers/ - and some good cheese. Just a thought 💕

      Reply

      1. Can you send labels as an attachment. They came as part of the email which it makes difficult to use on Avery labels.
        Thanks so much

        Reply

      2. Can you resend as an attachment? The labels came as part of the email which it makes difficult to use on Avery labels.
        Thanks so much.

        Reply

  633. Getting ready to make the peach jam. Will be picking my peaches tomorrow. Would love to have the peach jam labels And the queen's jam labels. So far I have only made the raspberry freezer jam, but it is so wonderful. Really enjoying your website.

    Reply

  634. Looking forward to trying this! I’d love to have the labels for gift giving. Love your recipes

    Reply

  635. Your peach freezer jam turned out beautifully! The MCP pectin from Sure Jel worked well as you said it would. I splurged and bought the jars you featured and the jam looks so sweet. Thanks for your continued well tested recipes! I never hesitate in making the things you feature. Next will be the Peach Crumble
    Thanks Chris!

    Reply

    1. Thanks so much for your kind words, Sharon! I'm so happy you had success with the jam 💕 Enjoy the crumble!

      Reply

  636. Hi, I made the jam today and as I sit here looking at them, I realize the peach pieces are at the top of the jar and liquid is on lower half. Yours appear to have the pieces throughout the jar. What did I do wrong? Followed the recipe exactly!

    Reply

    1. You didn't do anything wrong, Catherine! Every now and then this happens. Just give each jar a little stir. Once the jam starts to thicken, they'll stay nicely suspended. Enjoy!

      Reply

  637. Christ-. Thanks again for another great recipe! Going to make this tomorrow as my peaches are waiting. IF I wanted to add some bourbon to a jar OR the batch, should I add just before putting the jam into the jars or maybe while mixing in the sugar?? I would love to have the labels for my jam too if they are still available too!
    Right now we are OD-ing on your Sweet Basil Dressing! My hubby really loves this and puts it on everything!
    Thanks again for the great recipes!!!

    Reply

    1. You're welcome, Cyndi! I love that you love the basil dressing as much as we do!
      Regarding the bourbon, I would probably incorporate it into the peaches when measuring them. By that I mean, add whatever amount of bourbon you want to the cup you use to measure the peaches, then fill it up the rest of the way with the peaches. That way, you won't end up with too much liquid which could interfere with the setting of the jam.

      Reply

  638. Good peaches are like gold in Alaska, but I’m going to try this recipe and would love to have the labels too! Thank you so much for all your good recipes!

    Reply

    1. I can imagine they're like gold! They have to travel quite a ways. I'll be happy to send you the labels, Arlee! Hope you enjoy the jam!

      Reply

  639. Up here in NH. Just waiting for the local pick your own peach signs to go up! Really getting into freezer jam this year - so easy! Would love it if you could send me the label! It is so cute! Thank you for the recipe - I will leave a review for you when I make it 😊

    Reply

  641. Good Morning Chris, i am late late asking for the Peach Jam labels..But I have made the jam ..sitting the 24 hour gig. The jars are so pretty I would love to just let the sit to enjoy (and show how smart I am. (at 93)Your recipe was easy and perfect. Now may i have the labels That extra touch is so thoughtful an appreciated. Have a happy day. Jere

    Reply

    1. Hi Jere, you're not late, you're right on time. And I'm impressed that you already made the jam! I'm like you and love to see those beautiful jars on the counter! I'll send you the labels now. I sure hope I'm still making jam at 93! Bravo! 💕💕💕

      Reply

  642. I'm picking up three boxes of Georgia peaches from The Peach Truck this morning (not all are for me), and one of the things I will be making is this freezer jam. Thank you for consistently great recipes! Please send me the labels for the peach jam.

    Reply

  643. Thanks so much for the recipes. I tried the strawberry, raspberry, and black raspberry, and all turned out excellent. I cannot wait to try this peach jam. I'm sure it's going to be fantastic like the rest. Could you please send me the labels for peach and strawberry as well? Thanks again so much!!!

    Reply

  644. Chris, thanks for posting the frozen peach jam. I’ve loved the other jam recipes so I’m sure this one won’t disappoint. Would love to have the cute pdf labels please. Thanks.

    Reply

  647. I enjoy reading your commentRY d helpful hints. The peaches have been great this year and I made your raspberry peach jam . I am looking forward to making this recipe with my next box of peaches ! Please send me the PDF for the adorable labels .

    Reply

  648. Hi Chris
    You've done it again another great freezer jam recipe, I thought I was thru for this summer making pretty much all of your freezer jam recipe and here you are again with a brand new recipe. I love peaches, here in Canada the local peaches are just starting to appear in our stores.
    I can't wait to try this peach jam, and you are absolutely right in the winter months when you open your freezer and pull out a jar it will be like bringin the sunshine to your morning. Thank you so much for sharing your recipes, so far all the jams that I have made have turned out great and have had to make double batches because they keep disappearing quicker than I can make them. I love making jam, thank you for introducing me to freezer jams. I love the label can you please send me the PDF when you have the time.
    PS Tonight, I made your Grilled Chicken Shwarma, it was beyond delish, so tasty and the chicken wasn't dry at all. tomorrow I will be trying your Turkish Flat Bread to have with our lefovers.

    Thanks Again

    Brigida

    Reply

    1. Thanks, Brigida! I'm so happy you've enjoyed our freezer jam and other recipes. I wish I was at your table tonight the leftovers wit the flat bread sounds delicious! I'll get the labels off to you now!

      Reply

  649. Hello,
    Can't wait to try tis recipe. May I have a copy of the labels please.
    Thank you,
    Gwen

    Reply

  650. Thank you for this freezer jam recipe. I have a white peach tree and a yellow peach tree—both are bearing beautiful peaches, and I would love to make your jam with them. I bought the cute jars on Amazon too that you posted. Would you please send me the labels? Thank you sincerely.

    Reply

  651. I have never made jam but use a bit daily in my plain yogurt. Your recipe sounds wonderful and easy. We have a peach tree that still has peaches on it so this will be a perfect use for them! I would like to have the pdf for the jar labels. I'll pick up pectin tomorrow. Excited!!

    Reply

  652. Hi there! I requested the fig jam labels for Ball jar tops but haven’t received them. Could you please send them again? I’d truly appreciate it. Have a blessed day!

    Reply

  653. Hi Chris! This peach freezer jam looks so yummy! I am enjoying making your freezer jams this summer because I really like the color of them! I would very much appreciate the labels, thank you!

    Reply

  654. Chris, I have loved your other jam recipes, so I’m sure this one won’t disappoint either. Love your labels too so please send me the pdf labels Thanks so much.

    Reply

    2. Hi Bobbi, just tried to send you the labels but the email didn't go through. Did you give me the correct email?

      Reply

  655. Well, I’ve tried your strawberry freezer jam and your Queen's Jam this summer with great success! I’m going to step up and give your peach jam a try. I hope it’s as easy as the other two.
    Please send the peach jam labels if you would. Thanks!

    Reply

  657. A friend just gave me a big basket of peaches about 15 minutes before I saw this recipe. I'm calling this fate, so I'll be making the jam tomorrow and would love the pretty labels for the jars. Thank you! By the way, I love all your jam recipes as well as the ridiculously easy recipes. You make me look like a fabulous cook!!

    Reply

    1. The timing is amazing! You were destined to make this jam, Nancy! 😂 I'll send you the labels now. Thanks for your kind words 💕

      Reply

  658. I made your Queens Jam. It was a huge success. I am looking forward to trying the peach jam now. Would love the labels. Thanks for sharing where to get the little jars.
    Maureen

    Reply

    1. Hi Maureen, I'm so happy you enjoyed the Queen's Jam! Thanks for sharing that. Just sent you these labels! Happy jam making!

      Reply

  659. Hello Chris, I just loving receiving your recipes via email-I love the photographs and the way each recipe is so detailed and straightforward, I have made your lemon curd, tortillas,lemon thyme vinagrette and sereal others. They are always such a success with my family and I can guarantee they will be a success whenever I make and follow your delicious recipes. I can't wait to get the ingredients to make this fabulous looking jam. Would appreciate the labels. Have a great day ! Thanks.

    Reply

    1. Thanks so much, Catherine! I love that you've loved our recipes 💕 The labels are on the way!

      Reply

  661. You always deliver great jams (as well as many other fabulous recipes) with the most adorable labels!
    Perhaps you have another great talent for design!
    Would you be kind enough to forward the Peach Jam labels?
    Creatively grateful,
    Barbara M.

    Reply

    1. Thanks so much, Barbara! I do enjoy designing the labels, Scott says it goes along with me liking to "play house" 🙂 Just sent them to you, enjoy!

      Reply

  662. I just ordered the glass container set and will be buying the peaches tomorrow. So excited to try this method. I’ve canned a lot of different vegetables throughout the years but have not tried the freezer method. Another new experience for my Our “staying at home” life. Please send the label PDF and hope my peach project turns out as beautiful as yours.

    Reply

    1. I think you'll love this jam, Catherine. No matter how many times I make jam, I always feel an accomplishment when I see the pretty jars lined up on the counter. I'll send you the labels now. Enjoy!

      Reply

  663. The peach jam is amazing!! I’d like to order a case! 😂
    Ok...I can make it myself!
    Biggest fan ever!
    Patti

    Reply

  664. Please send your labels. My Georgia peaches arrived today - a fundraiser for Youth for Christ. Look forward to making your jam.

    Reply

    1. Hi Jan, sounds like a match made in heaven - your peaches arriving on the same day as this recipe! Hope your fundraiser is super successful! Just sent the labels.

      Reply

  665. Chris, I've followed your blog for several years and frequently pass along links to your recipes to my daughter and daughter-in-law. I appreciate the way you test your ingredients and methods and that you tell us not only what works best, but why. Thanks for the great explanation of peach peels and pectin and the benefits of dissolving sugar. I'm looking forward to trying out this recipe and trusting that it, like so many others of yours, will work perfectly. And yes, I'd love the pdf for your labels.

    Reply

    1. Thanks, so much Pauly. I'm so happy you've enjoyed our recipes. I love testing and tweaking these recipes so you all can have good results! I'll send the labels now!

      Reply

  666. Chris,
    Please send me your cute peach freezer jam labels.
    You were so kind to send me the strawberry one. I thank you so much!
    You have helped to make this difficult time fun for me! Thanks so much!
    Gale Crudup

    Reply

  667. Hi Chris!!
    We love peaches and have never made a jam before, but I love this one! Your photos are lovely and the jars with your personal labels takes the cake! Beautiful!! Can’t wait to try this recipe!

    Reply

  668. Hi Chris!
    I love your blog and your recipes are awesome! I have made many of them, including the freezer jams. I have peaches on hand and said to my husband-he can’t live without the orange marmalade-I wonder if I could make peach freezer jam. I go to your site and voila- you had posted the recipe today! I knew that was meant the answer was yes!
    I don’t see water amount listed. Should it be 1 1/2 cups of water?
    Thank you SO much for the answer and your blog. I’m addicted! ❤️

    Reply

    1. Haha! See, your wish is my command! Thanks for your kind comment, Judy! The labels should be in your email! Oh, and just refresh your screen, the water amount is there.

      Reply

  673. Please forward a copy of your labels for this jam, Chris. I love what you do.
    Many thanks,
    Sue H.

    Reply

    1. I am going to make this recipe and would like to get the pretty labels. Thank you for all your wonderful recipes.

      Reply