Made with fresh peaches and just 3 other ingredients, this Peach Jam recipe is quick, easy, and requires no canning equipment or skills. Enjoy on toast, swirled into yogurt, or with cheese and crackers for a savory treat.
As someone who doesn’t do a lot of canning, I’ve recently fallen in love with freezer jams. They’re so easy to make, usually with just a few ingredients, and they skip the canning process so they’re accessible for everyone to make. A few years ago I started making strawberry jam and strawberry rhubarb jam and just last year I added peach jam to my summer jam rotation.
This homemade peach jam is made with fresh peaches so it’s perfect for making in the summer. In fact, next to my no-churn peach ice cream, it might just be one of my favorite things to make with fresh peaches. It’s fruity, fresh, and sweet. We use it for all the usual jam things, like spreading on toast in the morning, but this one in particular pairs very well with savory flavors. It’s fantastic on cheese snack boards and charcuterie boards!
Why This Is The Best Peach Jam Recipe
- Only 4 ingredients. The only things you need to grab at the store for this freezer jam are fresh ripe peaches, lemon juice, pectin, and sugar. The short ingredient list makes it easy to whip up anytime.
- No canning required. This is peach jam is a freezer jam, which means that it’s not shelf-stable and needs to be stored in the fridge or freezer. But that also means that there’s no canning equipment or a long canning process required to make it, making it a more accessible jam recipe for everyone.
- Stores for months. While this jam cannot be stored on the pantry shelf, that doesn’t mean it needs to be devoured in a day or two. It stays good for up to 3 weeks in the fridge and up to 3 months in the freezer. I like to store it in half-pint jars, which is just the right size for my family to use up in that time period.
Ingredient Notes
Here’s an overview of the 4 ingredients needed to make this freezer jam. The exact measurements can be found in the recipe card at the end of the post.
- Peaches – I love to make this jam with fresh peaches. If using frozen peaches, thaw them completely and drain any excess liquid before beginning.
- Fresh Lemon juice – Helps the pectin set and brightens the flavor.
- Powdered pectin – I use the Sure-Jell brand. The pectin is what creates the jammy texture.
- Sugar – Helps the pectin set and sweetens the jam.
How To Make Peach Jam
Since this jam doesn’t go through the full canning process, it’s super quick and easy to make. The printable instructions can be found in the recipe card at the end of the post.
- Prepare the peaches. Peel, pit, and dice the peaches. Place them in a pot and use a potato masher to crush them to the desired consistency.
- Add the pectin. Stir in the lemon juice and pectin until evenly mixed.
- Add the sugar. Bring the mixture to a boil over medium-high heat, stirring constantly. Add the sugar all at once. Stir until completely dissolved. Return to a full rolling boil and let boil for 1 minute. Continue stirring the entire time.
- Remove the foam. Remove the pot from heat. Skim off any foam that has formed on the surface.
- Transfer to jars. Pour the jam into clean mason jars, leaving ¼ inch of space at the top. Wipe the edges clean and seal with the lids.
- Cool. Allow the jars to cool to room temperature before storing in the fridge or freezer.
Recipe Tips & Tricks
Here are a few tips for making this peach freezer jam for the first time.
- Easily peel fresh peaches. To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The skins should slip off easily.
- Adjust the consistency. For a chunkier jam, mash the peaches lightly or leave small pieces intact. For a smoother jam, blend or puree the peaches before cooking.
- Use all of the sugar. Do not reduce the amount of sugar in this recipe, as it’s necessary for the pectin to set properly.
- Add another flavor. Add a teaspoon of vanilla extract or a pinch of cinnamon after removing the jam from the heat for extra flavor.
- Use clean jars. Ensure jars are clean and dry before filling to avoid contamination.
Ways To Use It
This peach jam recipe makes about 4 cups of jam, which is enough for 4 half-pint mason jars, and it’s a good thing because there are SO many ways to use it.
Spread it on English muffins, toast, or bagels (we especially love it on air fryer bagels) or swirl it into yogurt or oatmeal to give breakfast a fruity twist. It can also be used as a filling for cakes, pastries, and thumbprint cookies or paired with cheese and crackers or used on a charcuterie board for a sweet and savory snack.
And if it doesn’t set as expected, don’t worry! It can still be used as a peach sauce for pancakes (try cottage cheese pancakes for something different), waffles, or ice cream!
Proper Storage
- Fridge: This peach jam is not shelf-stable and must be stored in the fridge or freezer. It will last in the fridge for up to 3 weeks.
- Freezer: For longer storage, keep it in the freezer for up to 6 months. To thaw frozen jam, transfer it to the refrigerator and let it thaw overnight.
Peach Jam
Ingredients
- 24 ounces fresh peaches (1 ½ pounds), peeled, pitted, and diced
- 2 Tablespoons lemon juice
- 1.75 ounces Sure-Jell powdered pectin
- 3 ½ cups granulated sugar
Instructions
- Peel, pit, and dice the peaches, then place them in a large pot. Use a potato masher or fork to crush the peaches until they reach your desired consistency.
- Stir in the lemon juice and pectin, making sure everything is evenly mixed.
- Set the pot over medium-high heat and stir constantly as the mixture heats up. Bring the peach mixture to a boil.
- Add the sugar all at once and stir until it’s completely dissolved.
- Return the mixture to a full rolling boil and let it boil for 1 minute, stirring the entire time to prevent sticking.
- Remove the pot from the heat and carefully skim off any foam that may have formed on the surface.
- Pour the hot jam into clean mason jars, leaving about ¼ inch of space at the top. Wipe the rims clean, then seal the jars with their lids.
- Allow the jars to cool to room temperature before storing them in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. Enjoy!
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