No special equipment is needed for this easy peach freezer jam recipe. Enjoy fresh summer fruits all year long. Add to sweet or savory dishes!
Peach Freezer Jam
I’m trying to hold on to the summer season as long as possible: long walks on the beach, bike rides at dusk, grilling out as much as possible, and making sure that I eat my fair share of PEACHES!
Glorious peaches! I hit the goldmine with the juiciest and sweetest tasting peaches EVER and during one peach fest as the juice dripped down my hand I decided that I better preserve some of this goodness!
Easy peach jam recipe
I’ve made strawberry topping and blueberry sauce before, but this time I thought I would try my hand at adding pectin specially made for low-sugar preserving to help thicken up the sauce instead of hanging out over the stove.
I wanted the quickest and easiest way to make a jam, and if you follow my lead you’ll have this peach jam in less than 30 minutes!
It’s ok to be picky when choosing fruit to make peach jam
I really, really suggest you pick the best tasting peaches. If you find that the texture of the peach is grainy, dense and unsweet then that’s just all wrong for preserving (or enjoying anytime!) because you’ll end up adding a lot of sweetener to make up for the flavor that’s missing and that’s just ewwwy-icky, so pass on those unfit peaches.
I picked mine up from the produce stand near my work place, and they must have been picked right off the tree because they are delicious!
It takes about 6 peaches to make this batch and I added 3/4 cup of sugar. I probably could have used less, so I suggest adding it a little at a time while tasting. With low sugar pectin (I used Ball brand) you can also use honey or a sugar alternative like xylitol if you would like.
My peaches were perfectly ripe, so there was no need to remove the skin by dipping them in hot water and then an ice bath. I took my paring knife and removed the skin easily.
I pulsed the peach flesh in my Ninja blender, but you can use a potato smasher as well.
How to use peach preserves
There are so many delicious ways you can enjoy this freezer jam! Over ice cream is amazing! Feel like making your own fruit on the bottom yogurt? This is so good with Greek yogurt.
For a sweet tooth try –
For a savory dish try –
- Pork Chops with Peach Jalapeno Sauce from The Foodie Affair.
- Chicken with Peach Preserves from Epicurious
What would you use this peach jam for?
Looking For Another Freezer Jam To Try?
Be sure to add this Strawberry Freezer Jam to your easy preserving to do list.
- 6 fresh peaches (about 2 pounds)
- 1 lemon juiced
- 1/2-1 cup sugar or sugar-free alternative sweetener (add to taste)
- 3 tablespoons low sugar pectin
- 1 cup water
- 1 teaspoon vanilla
Pit, peel and dice peaches. Place in a food processor or blender and pulse to the desired consistency. Put in a large bowl and add lemon juice and sugar. If your fruit is very sweet, then you may use less than a cup of sugar. Adjust to your taste.
In a small sauce pan add water and gently add the low or no-sugar pectin (I used Ball brand) and stir until completely dissolved. Bring to a full boil while continuing to stir. Bring to a rolling, hard boil and cook for 1 minute. Pour into prepared peach mixture and stir until well incorporated (2-3 minutes). Add in vanilla.
Pour into prepared 8 ounce jars leaving some space at the top so the jam can expand during freezing. Cover with lids and keep at room temperature until cool. Store in the refrigerator or freezer .
Jam will keep fresh in the refrigerator for about 3 weeks and in the freezer for 1 year.
Serving Size:1 Tablespoon
Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.