Peach Jam
You can make the best Peach Jam recipe using fresh (or frozen) peaches and it will keep in the freezer for up to one year.
If you’re hooked on homemade jam, try my Blackberry Jam, Chia Seed Jam, Orange Marmalade, Strawberry Jam, or Raspberry Jam!
Peach Freezer Jam is a no-brainer.
I’m telling you, this is the EASIEST method for making jam; no special equipment, no processing in a steamer or water-bath. You just need peaches, sugar and pectin, and in a few short minutes you’ll have peach jam that will keep in the freezer for one year.
And, don’t miss our free peach jam labels for gifting friends, neighbors etc (or use for a bake sale). We give freezer jam and homemade bread for teacher appreciation each year.
How to make Peach Jam:
Peel Peaches and Prep Containers: Have clean glass or plastic containers and lids ready. Use my easy method of peeling peaches, and remove the pits.
Dice Peaches or pulse in food processor until diced. Measure exactly 3 cups of peaches into a large heat-proof bowl then add one cup of sugar. Stir well, then allow to rest for 5 minutes. Repeat with remaining sugar, stirring well and letting it rest in between. Stir in lemon juice then let rest for 10 minutes. Taste, and if the sugar is still grainy at all, place the bowl over a small saucepan of simmering water, stirring often, to help the sugar 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 should start to slightly thicken–if it seems overly runny (or you had very juice peaches) you can repeat pectin process and add ½ or a full additional box of pectin, if needed.
Fill Jars and Enjoy: Pour jam into jars or plastic containers, leaving ½ inch headspace. Wipe rims of jars, cover with lids. Rest at room temperature for 24 hours before storing in the freezer.
Storing Instructions:
Freeze for up to one year, or refrigerate for up to 3-4 weeks.
Enjoy Jam With:
Homemade White Bread, Whole Wheat Bread , Rolls or Oatmeal Bread
Buttermilk Biscuits
English Muffins
Crepes
Charcuterie Board
Baked Brie
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Peach Freezer Jam
Our favorite Peach Freezer Jam recipe uses fresh or frozen peaches and can be kept in the freezer for up to a year! It is so easy to make you will never go back to store-bought.
Course Side Dish, SnackCuisine American
Prep Time 40 minutes minutesCook Time 5 minutes minutesTotal Time 45 minutes minutes
Servings 56
Calories 68kcal
Author Lauren Allen
Cost 10
EquipmentMason Jars (Half-Pint) optional
Ingredients3 cups diced fresh peaches (about 2 lbs fully ripe peaches)4 1/2 cups granulated sugar2 Tablespoons fresh lemon juice3/4 cup water1 box Sure Jell Fruit PectinUS Customary – Metric
InstructionsGather 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.
Video
Notes
Yield: Makes about 7 cups
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 with these sheets make a great gift!
More Jam Recipes: Strawberry, Raspberry, Blackberry, Chia Jam, Orange Marmalade
Recipe adapted from Surejell
NutritionCalories: 68kcal | Carbohydrates: 18g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.1mg
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I originally shared this recipe in August 2013. Updated July 2019 and July 2024.
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