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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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Debbie says
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!
Chris Scheuer says
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!
Nikki says
I am excited about trying this jam! Could I please get the printable labels. Thank you!
Lishcia says
The jam sounds wonderful! Could I get the labels, please?
Chris Scheuer says
Sure, Lishcia!
Marsha says
Hi Chris...I love your recipes!
I was wondering if you think I could add diced fresh jalapeños to this recipe?
Thanks,
Marsha
Chris Scheuer says
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!
Lora says
Our microwave is broken. Could this be adapted to stovetop? If so, what do you recommend?
Chris Scheuer says
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.
Ann Lindy says
Excited to try your jam recipes! Could you please send me the labels for all of your jams!?
Thank you!
Chris Scheuer says
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!
Marcia Diehl says
Oops! I meant to also ask for your Blackberry Freezer Jam labels.
Marcia
Marcia Diehl says
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
Chris Scheuer says
Thanks, Marcia! We will send the labels 🙂
Teresa Angel says
Trying these this week. Please send me the labels. Thank you!
Chris Scheuer says
Sure, Teresa!
Alice says
This jam looks like summer in a jar. What beautiful color! Looking forward to trying this. Please send the labels.
Chris Scheuer says
Sure, Alice!
Jannine says
Please send along the printable labels for freezer peach jam. Thanks!
Chris Scheuer says
Sure, Jannine!
Sarah Beverly says
I’ve got my peaches waiting for these adorable glass jars. Now, all I need are the cute labels! Thanks for the awesome recipe!
Chris Scheuer says
Sending them your way, Sarah!
Barb says
Can you use the liquid Certo for peach freezer jam?
Chris Scheuer says
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.
Janet says
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
Chris Scheuer says
Sending them now, Janet!
Valerie says
Hi, would love to have the peach jam labels. Can’t wait to try recipe!
Thank you,
Valerie
Chris Scheuer says
Sure, Valerie!
Streeter Patricia says
Can hardly wait for fresh peaches. Please send labels. Thx
Chris Scheuer says
Sure, Patricia!
Beverly McDowell says
Love your recipes Chris. I would appreciate receiving the labels. Thanks so much!! Bev
Chris Scheuer says
Thanks, Beverly! We will send the labels your way!
Linda Colby says
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.
Chris Scheuer says
Awesome, Linda! We will send the labels.
Wendy Bond says
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
Chris Scheuer says
Hi Wendy, frozen peaches will work fine. Just thaw them and then proceed with the recipe. We will send the labels!
Colleen says
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!
Chris Scheuer says
I'm so happy to hear that, Colleen! We will send the labels your way.
Colleen says
Yummmm!!! Would love the link to the labels. Thank you
Chris Scheuer says
Sure, Colleen!
Dolores Bauer says
So excited to make this jam! Please send me the labels.
Thank you.
Chris Scheuer says
Sure, Dolores!
Elizabeth Belongia says
Can't wait to try this jam. Love peaches! I would love to have the labels for the jam. Thank you. Betsy
Chris Scheuer says
Sure, Betsy! Enjoy!
Ann Marie says
Can't wait to make this delicious jam .
Thank you for the beautiful labels !
Ann Marie
Chris Scheuer says
Sending them your way, Ann Marie!
Dayna Hemmelgarn says
Would love the labels for the Peach freezer jam!
Chris Scheuer says
Sure, Dayna!
Judy says
Looking forward to trying the peach jam. Please send the labels pdf.
Thanks!
Chris Scheuer says
Sure, Judy!