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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!
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.
Easier than ever!
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 give 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.
Why does peach freezer jam sometimes not set?
Peach freezer jam can be a little tricky to make. 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 that strawberry, raspberry, and cherry jam recipes call for), it's just not enough to create a good set.
I've discovered, after lots of experimentation, that peach freezer jam actually needs double the amount of pectin to set up well. 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 kind of peach will work for this jam but be sure to taste the peaches first. 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.
Best way to prep the peaches for this peach freezer jam
There are several ways to get the peaches ready to combine 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 then slice the halves into ¼-inch slices both length and width-wise to create a nice ¼-inch die. But this summer I figured out 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:
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Can I cut back on the sugar?
- 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.
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Why didn't my peach freezer jam set?
- There are several reasons why jam doesn't set properly. As discussed above, one of the reasons is that some fruits are naturally lower in pectin. Another reason is that the sugar was not fully dissolved. Pectin, for some reason, does not like to bond with sugar that's not been dissolved. So it's really important to stir the sugar/fruit mixture really well. I've also discovered that heating the mixture with a short stint in the microwave does wonders to dissolve that stubborn sugar.
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Can I use a hot water bath with 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.
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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.
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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 freezer jam recipes (for the same fruits) are different and are not interchangeable.
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Can I substitute other fruits for the peaches?
- No, you can't just substitute another fruit for the peaches in this recipe. 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 little gift for family, friends, neighbors...
One last thing before I get to the Café Tips. 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 label helps identify what's in the jars. That's nice 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.
Feel free to leave me a comment below, requesting the printable labels. I'll send you PDFs in two sizes to accommodate different size jars. You can print them up on your own computer on cardstock, regular paper or use purchased printable stickers.
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.
- 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.
- I don't peel the peaches but feel free to if you prefer.
- 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.
Thought for the day:
Be still, and know that I am God.
Psalm 46:1
What we're listening to for inspiration:
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.
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 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
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Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.
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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.)
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Measure exactly 3 cups of the diced peaches into a large microwave-safe bowl. Add the sugar and lemon juice and stir well for 1 minute.
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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 microwave and stir well for another minute.
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Allow this peach/sugar mixture to sit for 1 hour, giving it a good stir after about 30 minutes.
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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 sugar is well dissolved. (When the sugar is well-dissolved the mixture will actually deepen in color and lose it's "cloudiness". That's when you're ready for the next step.)
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Mix the 1½ cups 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 to peach mixture; stir for 3 minutes (no cheating!).
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Fill all the jars to within ½-inch of tops. Wipe off top edges of containers and cover with the lids. Let the jam stand at room temperature 24 hours or until nicely set. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)
See Café Tips above in the post for more detailed instructions and tips.
Makes about 6½ cups of jam.
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Evalyn says
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.
Chris Scheuer says
That is so awesome that you have peach trees, Evalyn! The labels should be in your email!
Carol Van Dorn says
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!!
Chris Scheuer says
Peach trees, right in your yard? Lucky you!! I'll send the labels now, Carol!
Susan Umberger says
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!
Chris Scheuer says
So sorry for this slip-up. I'll send them now, Susan.
Cassie says
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!
Bobbi McMillen says
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.
Chris Scheuer says
Thanks, Bobbi! Of course, I'll send them to you now!
Chris Scheuer says
Hi Bobbi, just tried to send you the labels but the email didn't go through. Did you give me the correct email?
Sharon H says
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!
Chris Scheuer says
Hi Sharon, this is just as easy! Just sent you the labels. Enjoy!
Tammy Hines says
I would love the jam labels. I loved the granola one you sent!
Chris Scheuer says
Sure! I'll send them now, Tammy!
Nancy Dancisin says
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!!
Chris Scheuer says
The timing is amazing! You were destined to make this jam, Nancy! 😂 I'll send you the labels now. Thanks for your kind words 💕
Maureen Rosin says
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
Chris Scheuer says
Hi Maureen, I'm so happy you enjoyed the Queen's Jam! Thanks for sharing that. Just sent you these labels! Happy jam making!
Catherine Trudy says
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.
Chris Scheuer says
Thanks so much, Catherine! I love that you've loved our recipes 💕 The labels are on the way!
Chris Scheuer says
You're welcome, Debbie! Just sent the labels!
Barbara Martens says
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.
Chris Scheuer says
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!
Catherine says
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.
Chris Scheuer says
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!
Patti O'Reilly says
The peach jam is amazing!! I’d like to order a case! 😂
Ok...I can make it myself!
Biggest fan ever!
Patti
Chris Scheuer says
Haha! Loved sharing it with you, Patti. Come back, there's lots more!
Jan Price says
Please send your labels. My Georgia peaches arrived today - a fundraiser for Youth for Christ. Look forward to making your jam.
Chris Scheuer says
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.
Pauly Heller says
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.
Chris Scheuer says
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!
Gale Crudup says
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
Chris Scheuer says
Thanks, Gale 💕 I'll be happy to send you the labels!
2 sisters recipes says
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!
Chris Scheuer says
Thanks 💕 Hope you enjoy it!
Judy says
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! ❤️
Chris Scheuer says
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.
Pamela says
Ii too would like to receive the jam labels. I made your strawberry jam last week and love it.
Chris Scheuer says
That's awesome, Pamela! I'll send them now!
Terri Lynn Howard says
I would love the pretty labels. Can't wait to try this recipe. Thanks, Terri Lynn
Chris Scheuer says
Sure! I'll send them now, Terri Lynn!
Monica says
Hi Chris,
Can you please send me the beautiful labels? I love fresh jams !
thank you.
Monica
Chris Scheuer says
Sure! I'll send them now, Monica!
Marlene says
I would love the pretty labels. So fun go attach to jams for gift giving!
Chris Scheuer says
I agree, Marlene! A label really dresses up the jam. Labels just sent!
Sue Hartzell says
Please forward a copy of your labels for this jam, Chris. I love what you do.
Many thanks,
Sue H.
Chris Scheuer says
Thanks, Sue! The labels are on the way!
Debbie says
Thanks for the recipe. I love fresh jams. I would love the pretty labels. Thank you, again.
Dolores says
I am going to make this recipe and would like to get the pretty labels. Thank you for all your wonderful recipes.
Chris Scheuer says
Hope you enjoy it, Dolores! I'll send the labels now!