Peach Freezer Jam

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This easy, peach freezer jam can last for up to 1 year in the freezer. It still has the same sweet, peachy flavor as canned jam but with a fresher taste and more vibrant color because the peaches do not get cooked. Check out how to make it below as well as some juicy tips and information.

Peach freezer jam in a small jar with fresh peach slices on the side.

What is the Difference Between Freezer Jam and Traditional Jam?

While the ingredients are pretty much the same, there are a few main differences between these two jams:

While traditional jam cooks fresh fruit, sugar and other ingredients together, freezer jam does not cook the ingredients. The result is freezer jam will keep its color and fresh flavor.
One of my favorite reasons to make freezer jam is that you can use less sugar.
Both jams get their thickness from pectin (a necessary ingredient). Traditional jam should set after 24 to 48 hours. Freezer jams tend to be thinner in consistency and set after only 30 minutes or less. Some brands of freezer jam pectin don’t require any resting time to set.
You don’t need to sterilize the jars for freezer jam whereas it is required for cooked jam.
Freezer jam is not shelf stable and needs to be put in the fridge for up to 3 weeks or in the freezer for up to 1 year, hence the name. Traditional jam is shelf stable and doesn’t require refrigeration until the sealed jar has been opened.

Ingredients

This easy recipe for freezer jam uses only 4 basic ingredients:

peaches – fresh and firm-ripe
granulated sugar
lime juice – freshly squeezed
freezer jam pectin powder – when mixed with sugar and acid it thickens/gels the jam (make sure you buy the freezer jam/no cook type)

*See ingredient amounts in recipe card.

You will also need 4 clean half pint jam jars for this recipe.

Peach freezer jam and cream cheese on a piece of toast, top view.

How to Make Peach Freezer Jam

Combine peach mixture. Mix the peaches, lime juice and sugar in a bowl and stir until combined well. Let rest for 10 minutes.
Add pectin. Slowly sprinkle the pectin powder over the peaches and stir for 5 minutes, making sure the sugar has completely dissolved. It will get thicker as you mix.
Transfer to jars. Transfer the peach jam to glass jars, leaving 1/2” to 1″ of space at the top, and then screw the lids on.
Thicken. Let the jam sit for 30 minutes to thicken. (Some brands of freezer jam pectin do not need resting. Check the package to confirm.)
Freeze. They can be stored in the freezer for up to 1 year or in the fridge for up to 3 weeks.

Tips on Peeling the Peaches

Since this peach freezer jam recipe uses fresh peaches, they need to be peeled, but their thin skin can make the task difficult. Here is a way to make peeling peaches easier:

Make an Ice Bath. Be sure to have an ice bath ready before you start.
Boil Water. Boil a pot of water that has enough room to fit several peaches (about 7 or 8 medium peaches for this recipe).
Blanch. Bring the water down to a simmer and carefully put the peaches in the water. Blanch them for 30 seconds, then carefully take the peaches out and put them in the ice bath; this stops the cooking process, also known as shocking them. Leave the peaches to cool.
Peel. Use a small knife to cut an x-shaped slit on top of each peach, then gently peel the skin off with your hands.
Chop. From there, you can cut them in half, take the pits out, and chop the fruit.

TIP: Make sure the peaches are chopped finely for this recipe because this makes it easier to spread the jam onto your toast or bagel.

Peach freezer jam and cream cheese on a piece of toast.

Did you like this alternative way to make peach jam? I personally like that I can avoid the cooking step and lock in all of the fresh flavor. Let me know what you thought of it in the comments and please share the recipe.