This fresh and fabulous homemade peach jam is a summer staple that’s incredibly easy to make. With just 4 simple ingredients and no fancy canning equipment needed, you’ll have jars of sunshine-sweet preserves ready to enjoy all year long. The best part? This freezer jam method means you can skip the traditional water bath canning process entirely!
Why You’ll Love This Peach Freezer Jam
- Super simple 4-ingredient recipe
- No special canning equipment required
- Works with fresh OR frozen peaches
- Bright, natural peach flavor that tastes like summer
- Perfectly sweetened and spreadable consistency
- Stores in the freezer for up to 1 year
- Makes the BEST homemade food gift
Let me tell you – there’s something magical about transforming ripe, juicy peaches into sweet, spreadable jam. The process is so much easier than you might think! While traditional canning can feel intimidating, this freezer method is practically foolproof. I’ve been making this recipe for years and it never fails to impress friends and family.
The secret to this jam’s amazing texture and flavor is taking your time with the sugar-dissolving step. Don’t rush it! When you let the sugar slowly incorporate with the fruit, it creates this gorgeous syrupy base that makes the final jam absolutely perfect for spreading on warm buttermilk biscuits, swirling into yogurt, or gifting to lucky neighbors.
And can we talk about that FLAVOR? Oh my goodness. The natural sweetness of peak-season peaches shines through beautifully, while a touch of lemon juice adds the perfect brightness to balance everything out. Trust me – once you try homemade, you’ll never want store-bought jam again!
Recipe Update: After countless batches and reader feedback, I’ve fine-tuned this recipe to perfection. The ratio of peaches to sugar creates the ideal consistency, and I’ve included extra tips for working with extra-juicy fruit. Whether you’re a first-time jam maker or a seasoned pro, this recipe is guaranteed to become a summer tradition!
The Perfect Peach Jam Ingredients
Let me walk you through exactly what you’ll need to make this incredible freezer jam. Each ingredient plays a crucial role in creating that perfect spreadable consistency and fresh peach flavor we’re after!
- Fresh or Frozen Peaches: You’ll need exactly 3 cups of diced peaches (about 2 pounds fresh). Pick peaches that give slightly when squeezed – they should smell sweet and peachy! If using frozen, thaw them completely and drain any excess liquid. The natural pectin in ripe peaches helps create that perfect jammy texture we’re looking for.
- Granulated Sugar: We’re using 4½ cups sugar here. I know it seems like a lot, but trust me! The sugar not only sweetens but also helps preserve the jam and create that thick, glossy consistency. Don’t reduce the amount – it’s essential for proper setting.
- Fresh Lemon Juice: Those 2 tablespoons of fresh lemon juice aren’t just for flavor! The natural acid helps activate the pectin and creates a balanced taste that makes the peach flavor really pop. Skip the bottled stuff – fresh is best here!
- Sure Jell Fruit 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. The pectin is what transforms our fruit mixture into that perfectly spreadable consistency.
Key Tips for Peach Jam Success
After making countless batches of this jam (and working through every possible pitfall!), here are my absolute must-follow tips for perfect peach jam every time:
- Take your time with the sugar. Add it gradually and stir until completely dissolved. If you rush this step, your jam might turn grainy. I like to add the sugar one cup at a time, letting each addition fully dissolve before adding more. If you’re having trouble getting it to dissolve, try my warm water bath trick!
- Watch your measurements carefully. This recipe works best with exact measurements – too much fruit or too little sugar can prevent proper setting. I always measure my diced peaches after cutting, not before, to ensure accuracy.
- Keep an eye on consistency. After adding the pectin, your jam should start thickening within 3 minutes of stirring. If it seems too runny, you probably had extra-juicy peaches. No worries! Just cook up another half box of pectin and stir it in – it works like magic to thicken things up.
- Let it rest. Those 24 hours of resting time at room temperature aren’t just a suggestion – they’re essential for proper setting. The jam might seem a bit loose at first, but give it time to work its magic!
Step-by-Step Guide to Perfect Peach Jam
Ready to make the most incredible batch of peach jam? Let me walk you through my foolproof process that I’ve perfected over countless summer preserving sessions. The magic happens in just a few simple steps!
Prepping Your Workspace
First things first – gather your spotlessly clean jars and equipment. I love using classic mason jars, but any freezer-safe container works beautifully. Line them up on a clean kitchen towel and you’re ready to roll!
The Perfect Peach Prep
- Peel & Dice: Start by peeling those gorgeous peaches – my favorite trick is to score an X on the bottom, drop them in boiling water for 30 seconds, then straight into an ice bath. The skins will slip right off! Dice into small, uniform pieces.
- Sugar Magic: Here’s where patience pays off! Measure exactly 3 cups of diced peaches into a large bowl. Add sugar one cup at a time, stirring gently between additions. Let each addition rest for 5 minutes – this creates the most gorgeous syrupy base.
- Pectin Power: In a small saucepan, whisk your pectin with water until completely smooth. Bring to a rolling boil while stirring constantly (don’t skip the stirring!). After one minute, pour this mixture into your peach-sugar heaven and stir continuously for 3 minutes.
Filling & Setting Your Jam
Pour your jam into prepared containers, leaving that crucial ½-inch headspace at the top. A wide-mouth funnel makes this job so much neater! Wipe those rims spotless, pop on the lids, and let them rest at room temperature for 24 hours. The waiting is the hardest part!
Creative Ways to Use Your Peach Jam
Oh friends, this jam is so much more versatile than just your morning toast (though that’s pretty amazing too!). Here are some of my favorite ways to use this sunny spread:
- Breakfast Delights:
- Swirled into warm oatmeal
- Sandwiched between fresh-baked biscuits
- Mixed into yogurt parfaits
- Baking Magic:
- Fill thumbprint cookies
- Layer between cake tiers
- Swirl into cheesecake batter
- Savory Surprises:
- Glaze for grilled chicken
- Spread on a cheese board
- Mix into vinaigrettes
Gift-Giving Tip: Package your jam in pretty jars with handwritten labels and pair with a loaf of homemade bread or fresh scones. It’s the sweetest way to share summer’s bounty!
FAQs & Final Thoughts
If your jam isn’t setting, it’s usually because the peaches were extra juicy or the sugar didn’t fully dissolve. Try cooking up another 1/2 box of pectin, whisking it with water, and stirring it into your jam. Always make sure your sugar is completely dissolved before adding the pectin – if you can feel sugar crystals, keep stirring!
The sugar amount is essential for proper setting and preservation. Think of it as more than just a sweetener – it’s what helps create that perfect jammy texture and keeps your preserves fresh. If you’re looking for a lower-sugar option, try my Chia Seed Jam recipe instead!
The best peaches for jam will give slightly when gently squeezed and smell wonderfully fragrant. They should be ripe but not overripe or mushy. If your peaches aren’t quite ready, let them ripen at room temperature for a few days – they’ll be perfect for jamming before you know it!
After the initial 24-hour setting period at room temperature, you can keep your jam in the refrigerator for up to 3-4 weeks or in the freezer for up to a year. Just remember to leave that important 1/2-inch headspace in your containers for expansion during freezing!
Final Thoughts
Making your own peach jam might seem intimidating at first, but trust me – once you try this recipe, you’ll wonder why you ever bought store-bought! There’s something so special about capturing summer’s sweetness in a jar, and this method makes it completely achievable for any home baker.
I absolutely love hearing when you make my recipes, so please share your jam-making adventures! Tag me in your photos or leave a comment below – especially if you try any creative variations. And don’t forget those cute printable labels if you’re planning to give jars as gifts!
Remember, perfect jam-making takes a little patience (especially during that sugar-dissolving step), but the results are so worth it. Soon you’ll be spreading this gorgeous peach preserve on everything from morning toast to late-night biscuits. Happy jamming, friends! 💕
P.S. If you love this recipe, make sure to save it to your recipe box, and check out my strawberry and raspberry jam recipes too – they use the same easy freezer method!
Peach Freezer Jam
Equipment
- 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
Leave a Reply