Super-Easy Peach Freezer Jam Recipe

peach freezer jam recipe

 Elaine Lemm

  • Total: 23 mins
  • Prep: 20 mins
  • Cook: 3 mins
  • Cooling: 24 hrs
  • Yield: 2 x 1 pound jars
Nutritional Guidelines (per serving)
44 Calories
0g Fat
11g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 x 1 pound jars
Amount per serving
Calories 44
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 0%
Protein 0g
Calcium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

How delightfull that with so little effort you can have all the delightful flavors and goodness of fresh summer fruits year-round with this super easy peach freezer jam recipe

Freezer jam making is not dissimilar to traditional jam making but without the hours and hours of cooking and second-guessing as to the setting point of the jam. Undoubtedly, the reward for all that effort is a store cupboard of preserves that will keep easily for a year. With freezer jam, however, there is none of the boiling and potting. This method is made without cooking and thereby retains all the brightness and goodness of the fresh fruit. Also, there is less sugar required and to preserve and once made, pop the new jam into freezer bags and your freezer.

You can also freeze the jam in glass jars of you have the room. To avoid the glass breaking when defrosting, leave at least an inch from the top to allow for expansion as the jam freezes.


  • 4 large or 6 medium fresh peaches
  • 2 cups granulated sugar
  • 4 fluid ounces liquid pectin
  • 2 tablespoons fresh lemon juice

Steps to Make It

  1. Gather the ingredients.

  2. Peel the peaches, remove the stone and roughly chop the fruits into small chunks. You will need a minimum of two cups for this recipe. Ripe peaches will be easy to peel with a sharp knife. If you are struggling to remove the skin, cut a small cross in the base of the peach, pop the peach into the microwave and heat on high for 30 seconds.

  3. Place the chopped peaches into a large glass bowl and press lightly with a potato masher to release some of the juice and squish the peaches pieces a little; be careful not to over press, there should still be some lovely chunks of fruit. Keep to one side.

  4. Place the sugar into a microwavable bowl and heat on high for 1 ½ minute, the sugar will become hot so be careful when handling. Heating the sugar this way helps it to dissolve in the jam more quickly and prevent the jam from being grainy.

  5. Add the warmed sugar to the peaches and stir through and continue to stir until the sugar dissolves. Taste, and if the jam is still grainy, then pop the jam into the microwave and heat on high for one minute at a time, and taste again. You should not need to do this more than three times if you have heated the sugar beforehand. 

  6. Add the liquid pectin to the jam and stir through, finally add the lemon juice, stir again then cover the bowl with a tea cloth, leave to go completely cold then place into the refrigerator for 24 hours. 

  7. The next day, wash three one-pound glass jars in hot soapy water and dry them carefully if you are canning your jam, otherwise, use freezer bags.


  8. Fill the jars leaving a one-inch gap at the top, clean the rim with a damp cloth before covering with a lid. You should fill two comfortable, and any leftover can go into the third jar, keep in the fridge and use within three weeks. The jam will keep up to a year in the freezer. If using freezer bags, portion the jam into the bags, do not overfill, seal and freeze. 


To defrost jars of freezer jam, do not rush this process, remove from the freezer and leave in the refrigerator until defrosted, this will not take more than 24 hours (freezer bag swill defrost much faster). Never, ever put the frozen jars in the microwave to speed up the process. 


Pectin is the gelling agent used to help in the setting of jams and jellies. In traditional jam making the fruit and the sugar once boiled will release the pectin naturally from the fruit. As freezer jam is not cooked, then you will need to add pectin, this can be liquid (as here, we used Certo), or use powdered pectin reconstituted in water following the packet instructions.