This simple homemade peach jam is pure summer sunshine in a jar! Made with fresh, juicy peaches and requiring no special canning equipment, this freezer jam recipe delivers the most incredible sweet-yet-bright flavor that store-bought simply can’t match. Best of all? It stays fresh in your freezer for up to a year, letting you enjoy peak-season peach perfection any time you want!
Why You’ll Love This Peach Freezer Jam
- Quick and easy – no complicated canning equipment needed
- Just 5 simple ingredients
- Bursting with fresh, natural peach flavor
- Perfect thickness and spreadability
- Makes a thoughtful homemade gift
- Freezer-friendly for up to 12 months
- Way better than store-bought jam
Trust me, once you try making this jam at home, you’ll never go back to the grocery store version. The fresh peach flavor is absolutely incredible – sweet and bright with just the right amount of natural tartness. I love spreading it on my homemade buttermilk biscuits or swirling it into morning yogurt.
The beauty of this recipe is its simplicity. All you need are perfectly ripe peaches (though frozen work great too!), sugar, pectin, and a splash of lemon juice to help everything set up properly. I’ll walk you through each step, sharing all my tips for getting that perfect jam consistency every single time. The hardest part? Waiting 24 hours for it to set before diving in!
And here’s a pro tip: when peaches are at their peak ripeness and practically giving away at the farmer’s market, stock up and make a few batches. Not only will you have the most amazing homemade jam ready to go all year long, but it also makes the perfect hostess gift or holiday present when paired with fresh bread or biscuits.
What You’ll Need: Simple Ingredients, Amazing Results
Let me walk you through exactly what makes this peach jam so special – it’s all about using the right ingredients in the right way!
- Fresh Peaches: You’ll need about 2 pounds of perfectly ripe peaches to get 3 cups diced. Look for peaches that yield slightly when pressed and have that heavenly sweet aroma. Not peach season? No problem! Frozen peaches work beautifully too – just thaw them completely first.
- Granulated Sugar: A full 4½ cups might seem like a lot, but trust me here! The sugar does more than sweeten – it helps preserve the jam and creates that perfect gel-like texture we’re after. I’ve tested with less and the results just aren’t the same.
- Sure-Jell Pectin: This is our thickening hero! One box is usually perfect, though extra-juicy peaches might need a touch more. I always keep an extra box on hand just in case.
- Fresh Lemon Juice: Don’t skip this! Those 2 tablespoons of fresh lemon juice brighten the flavor and help the pectin work its magic. Please use fresh – the bottled stuff just isn’t the same.
My Top Tips for Perfect Peach Jam Every Time
- Master the Sugar Dissolve: This is crucial – take your time adding the sugar in stages, stirring well between each addition. If you rush this step, you might end up with grainy jam. Need a trick? Place your bowl over a pan of warm water and stir gently until every grain dissolves.
- The Pectin Process: When cooking your pectin mixture, stir constantly! Those 60 seconds of boiling are critical for activation. If your jam seems too runny after adding the first box, you can always add more – better to adjust than end up with syrup instead of jam! I love serving this on my homemade crackers for an extra special touch.
- Perfect Peach Prep: For the smoothest jam, dice your peaches into small, consistent pieces. I aim for ¼-inch chunks – large enough to know it’s homemade but small enough to spread easily. If they’re too big, you’ll end up with chunky preserves instead of that perfect jammy texture.
- Temperature Matters: Always start with room temperature peaches and make sure your jars are squeaky clean. Quick tip: warm your empty jars in the dishwasher or with hot water to prevent temperature shock when filling.
Step-by-Step: Making Perfect Peach Freezer Jam
Let me walk you through exactly how to make this sunshine-sweet peach jam – I promise it’s easier than you think! I’ve made countless batches over the years and picked up some tricks along the way.
Prep & Peach Preparation
- Start with spotlessly clean jars and lids – I run mine through the dishwasher on high heat
- Peel your peaches using my warm water dip method – the skins will slip right off!
- Dice peaches into small, uniform pieces (about ¼-inch) for the perfect spreading consistency
- Measure exactly 3 cups – precision matters for the perfect set
The Sugar-Dissolving Dance
This is where the magic happens! Add your sugar gradually in 1-cup portions, stirring well between each addition. The mixture should look glossy and the sugar should completely dissolve. If you see any graininess after 10 minutes of resting, place your bowl over a pan of warm water and stir gently – this trick has saved many batches!
Pectin Power
Here’s where most people get nervous, but I promise it’s simple:
- Whisk water and pectin in a small saucepan
- Bring to a rolling boil while stirring constantly
- Boil exactly 1 minute (set a timer!)
- Whisk hot pectin mixture into your peach mixture
- Stir constantly for 3 minutes
Delicious Ways to Enjoy Your Peach Jam
This jam is incredibly versatile – I love discovering new ways to use it! Here are some of my favorite serving suggestions:
- Swirled into morning oatmeal or yogurt
- Spread on my buttery homemade cookies for an indulgent treat
- Dolloped onto pancakes or waffles
- Mixed into vanilla ice cream for a peach ripple effect
- As a glaze for grilled chicken or pork
- Sandwiched between cake layers
For gifting, I love creating little breakfast baskets with a jar of jam, fresh scones, and some local honey. It’s such a thoughtful presentation that always brings smiles!
Creative Variations
While this classic version is perfect on its own, here are some delicious twists:
- Add ½ teaspoon almond extract for a subtle nutty note
- Stir in 1 teaspoon vanilla bean paste for extra depth
- Include ¼ teaspoon cinnamon for a warm spice accent
- Mix in some finely diced crystallized ginger
FAQs & Final Thoughts
Absolutely! Just make sure to thaw them completely and drain any excess liquid before measuring. You’ll want exactly 3 cups of diced peaches, just like with fresh ones.
If your jam seems too runny after adding the first box of pectin, you likely have extra juicy peaches! Simply prepare another 1/2 to full box of pectin following the same boiling method and stir it in. The jam will continue to set up as it rests.
When stored properly in the freezer, your peach jam will stay fresh for up to 12 months. Once thawed, keep it refrigerated and use within 3-4 weeks. The jam makes an amazing topping for healthy French toast or morning yogurt!
I don’t recommend reducing the sugar in this recipe. The exact ratio of sugar to fruit is necessary for proper setting and preservation. The sugar also helps create that perfect jammy texture we’re after.
Final Thoughts
There’s something magical about capturing summer’s sweetness in a jar of homemade peach jam! I hope you’ll give this recipe a try – it’s truly one of my favorite ways to preserve peaches when they’re at their peak. Whether you’re spreading it on warm biscuits, gifting it to friends, or sneaking spoonfuls straight from the jar (I won’t tell!), this jam brings pure joy to any kitchen.
Remember, don’t rush the sugar-dissolving process, and feel free to add that extra pectin if needed. Every batch of peaches is slightly different, but that’s what makes homemade jam so special! I’d love to hear how your jam turns out – be sure to leave a comment below or tag me in your jam-making adventures on social media. Happy jamming, friends! 🍑
Peach Freezer Jam
Equipment (affiliate links)
- Mason Jars (Half-Pint) optional
Ingredients
- 3 cups diced fresh peaches about 2 lbs fully ripe peaches
- 4 1/2 cups granulated sugar
- 2 Tablespoons fresh lemon juice
- 3/4 cup water
- 1 box Sure Jell Fruit Pectin
Instructions
- Gather containers: make sure they are clean and dry. Plastic or glass freezer-safe containers will work.
- Prep Peaches: Peel and pit peaches (here’s my method for how to easily peel peaches) Finely dice peaches and measure exactly 3 cups of diced peaches into a large bowl.
- Dissolve Sugar: Add one cup of sugar to the bowl and stir well. Rest for 5 minutes. Repeat with remaining sugar, adding it a little at a time and resting in between, to help the sugar dissolve completely. Stir in lemon juice. Let mixture rest for 10 min. Taste the mixture and if it’s still grainy from the sugar don’t proceed until the sugar has dissolved! (If needed, you could place the heat-proof bowl or peaches over a saucepan of warm water on the stove. Gently stir the mixture and the heat will help the sugar to dissolve.)
- Add Pectin: Whisk water and pectin in a saucepan and bring to a boil, stirring constantly. Boil for 1 minute then remove from heat and whisk into peach mixture. Stir jam constantly for 3 minutes. The jam will start to thicken, and will thicken more as it rests. If it seems overly runny (maybe you had very juice peaches) you can repeat pectin process and add ½ or a full additional box of pectin, if needed.
- Fill containers, leaving ½ inch headspace. Wipe rim of jars clean and cover with lids. Let stand at room temperature for 24 hours before freezing. This allows the jam time to set up, but feel free to enjoy one of the jars right away.
- Store jam in the refrigerator for up to 3 weeks or freeze for up to 1 year.
Notes
Serving Size for nutritional label: 2 Tablespoons
For Frozen Peaches: Allow peaches to thaw completely, then dice and use as instructed.
Troubleshooting Runny Peach Jam: If your peaches are extra juicy and your jam hasn’t set up with one box of pectin, repeat step 4 and cook another package of pectin and add half or all of the mixture to thicken the jam more.
Free Printable Peach Jam labels thesesheets make a great gift!
More Jam Recipes: Strawberry Raspberry Blackberry Chia Jam Orange Marmalade adapted from Surejell
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