FRESH PEACH FREEZER JAM

 

Freezer jam is a simple, no-cook way to capture the fresh flavor of ripe fruit—perfect for preserving summer sweetness all year long. Unlike traditional jam, it keeps its vibrant color and taste without hours over a hot stove.

INGREDIENTS

  • 3 cups prepared fruit (about 2 lb. fully ripe peaches)
  • 4-1/2 cups sugar, measured into separate bowl
  • 2 tbsp lemon juice
  • 3/4 cup water
  • 1 (1.75 oz) box powdered fruit pectin (such as Sure-Jell)


DIRECTIONS

  1. Wash six half-pint freezer-safe containers and lids with hot, soapy water. Rinse well and allow them to dry completely.
  2. Peel and pit the peaches. Finely chop or crush the fruit, then measure exactly 3 cups into a large bowl.
  3. Stir in the sugar and lemon juice. Let stand for 10 minutes, stirring occasionally.
  4. In a small saucepan, combine the water and powdered pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute.
  5. Immediately stir the hot pectin mixture into the fruit mixture. Continue stirring for about 3 minutes, or until the sugar is mostly dissolved.
  6. Fill the prepared containers, leaving ½ inch of headspace. Wipe the rims clean and secure the lids.
  7. Let the jam stand at room temperature for 24 hours to set.

Notes

  • Use fully ripe peaches for the best flavor.
  • Do not reduce the sugar unless using a pectin specifically designed for low-sugar freezer jam.
  • Leave ½ inch of headspace to allow the jam to expand during freezing.
  • Frozen jam should be thawed in the refrigerator before use.

Print Recipe

FRESH PEACH FREEZER JAM

Yield 5-6 half pints

Ingredients

  • 3 cups prepared fruit (about 2 lb. fully ripe peaches)
  • 4-1/2 cups sugar, measured into separate bowl
  • 2 tbsp lemon juice
  • 3/4 cup water
  • 1 (1.75 oz) box powdered fruit pectin (such as Sure-Jell)

Directions

  1. Wash six half-pint freezer-safe containers and lids with hot, soapy water. Rinse well and allow them to dry completely.
  2. Peel and pit the peaches. Finely chop or crush the fruit, then measure exactly 3 cups into a large bowl.
  3. Stir in the sugar and lemon juice. Let stand for 10 minutes, stirring occasionally.
  4. In a small saucepan, combine the water and powdered pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute.
  5. Immediately stir the hot pectin mixture into the fruit mixture. Continue stirring for about 3 minutes, or until the sugar is mostly dissolved.
  6. Fill the prepared containers, leaving ½ inch of headspace. Wipe the rims clean and secure the lids.
  7. Let the jam stand at room temperature for 24 hours to set.
  8. Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw frozen jam in the refrigerator before serving.

Notes

  • Use fully ripe peaches for the best flavor.
  • Do not reduce the sugar unless using a pectin specifically designed for low-sugar freezer jam.
  • Leave ½ inch of headspace to allow the jam to expand during freezing.
  • Frozen jam should be thawed in the refrigerator before use.