Current favorite breakfast? Biscuits & jam. Homemade peach jam.
Peaches are one of the best things to come out of summer. With the end of the season nearing, they’re amazingly fresh, incredibly juicy, and super inexpensive. We took advantage of the sales and made peach freezer jam to stretch out peach season a little longer.
There’s almost no recipe… almost. Peel and cut fruit, stir in sugar and pectin. Pour into jars. Spread over biscuits. Lick fingers clean. It’s almost that easy!
You can peel a peach a couple of ways. A paring knife or vegetable peeler works just fine, but you do lose a little of the fruit in the process. I usually blanch the peaches to loosen the skin – this removes only the skin. To peel a peach, simply bring a pot of water to boil. Cut an X into the bottom of each peach and drop into the water for 60 seconds. Transfer peaches to a bowl of ice water to cool quickly. The skins will pull right off!
Freezer Peach Jam
A quick no-cook freezer jam made from fresh peaches.
- 3 1/3 cups peaches, peeled and finely chopped (about 6 medium)
- 1 1/3 cup sugar
- Juice of 1 lemon
- 4 Tbsp Ball RealFruit Instant Pectin*
- 1/2 tsp ground cinnamon
*Instructions may vary based on your brand of pectin. Verify before proceeding if using another brand.
- Stir peaches, sugar, lemon juice, and cinnamon in a medium bowl and let sit 10 minutes.
- Gradually add in pectin while stirring to prevent clumping, and stir for 3 minutes.
- Transfer jam to 8 oz jars (I got 5 1/2 jars), leaving at least 1/2 inch of head space between the top of the jam and the lids.
- Let jars sit 30 minutes before transferring to the fridge or freezer.
Yields: ~6 half pints
Estimated time: 40 minutes
Looks awesome!!! With 3 munchkins running around my kitchen these days, I’m seriously considering going the whole freezer “canning” route instead of traditional canning! Thanks for sharing!!
Looks so tempting…………lovely pic
I am SO amazed at how easy this is! Jam always scares me…but I’ll be trying this.
This is going to sound silly, but can glass jars go in the freezer? Don’t they shatter?
Hi Irene, No they don’t shatter and they are better than the plastic.
I’m so sad peach season is almost over. I should go buy a ton of the last picks and make this.
I just read your “About” section and I cannot wait to read more of your blog. I am recently a newly wed too with a lot of the same interests. My wife and I love the pictures. What kind of camera do you use? We have a Nikon D5000 and trying to find out how to take better pics of food. The peaches look incredible! We will have to give this recipe a try once we start canning.
This sounds lovely! Yum!
I can’t believe how simple this recipe is! Cannot wait to try it, thanks!
I love this recipe. All the goodness of mama’s jam without all the extra labor for shelf canning. And I love your food photography. That biscuit and those peach slices just want to leap off the screen and onto my table.
I am making this jam, finally! I don’t see in the recipe when you’re supposed to add the cinnamon. I’m guessing at the end, since it’s listed after the pectin? or maybe it’s just at the end because it’s the smallest amount. Maybe it doesn’t matter too much when you add it? Can’t wait to eat this-thanks for posting!
Oops! I add it with all the other ingredients (lemon juice, etc) but you’re right, it’s a small amount and won’t matter too much either way. I fixed the recipe. I’m actually making another batch of it myself tonight. The price of peaches is just too low to ignore 🙂
hi! just came upon your site for the first time and looooove it. your recipes look fab and this jam looks so yummy that I think I would like to make it this week– just wondering do you know how long it keeps in the freezer?
The little insert with the pectin says it can be stored in the freezer for up to a year.
Thank you so much 🙂
I’m going to make some of this tonight! I’ve made cooked peach jam and strawberry freezer jam, but have never made peach freezer jam. Looking forward to it!
My jam didn’t set overnight 🙁 Any suggestions???
Hi there! I loved stumbling across this recipe!
I contribute to a blog called Tight Wad In Utah and wanted to use your picture above with the jam and biscuits if it’s OK by you. If not please let me know.
I can’t use without your OK – I of course give you credit for the pic as well.
Hi Veronica, I will email you authorization to use the photo this morning.
I’ve made peach refrigerator jam 2years ago……did not use all that sugar or pectin. Receipe said there is enough pectin in the peaches to thic ken it when you cook it down. Can’t find that receipe. Any one know about it?