Enjoy the taste of Southern peaches this winter by making freezer jam this summer! Freezer jams and jellies make it super easy and no water bath or pressure canning needed.
This freezer marmalade is not cooked so it tastes like a fresh, ripe peach spread on your hot buttered biscuit. For an easy 2-ingredient biscuit recipe go here. For Strawberry Freezer Jam click here. Jam, jelly, and marmalade. What’s the difference? Basically, jam is made with the whole fruit, jelly is made with only the juice of the fruit, and marmalade is made with or includes citrus fruit or at the very least the peel of an orange.
The white part of the orange is called “pith” and is bitter. Believe it or not, the whole orange, minus the seeds, are often used in marmalades. I grew up making and eating my mom’s peach “jam” as we called it. I was always fascinated that she threw in the entire orange into the blender and added it to the pot of sugar and mashed summer peaches. This summer I was obsessed with making freezer jam as each fruit that came into season! The main attraction was not having to stir a hot, bubbly..and often splattering…pot of jam for at least 30 minutes.
Secondly, freezer jam captures the fresh taste of the fruit because it’s typically not cooked at all so when I slather my biscuits with it later on in the Winter, it takes me right back to the taste of sweet summer berries while I watch the snow fall outside……oh, wait! I got a little carried away… I do live in Alabama so, we actually don’t see a lot of snow. But, it does get cold enough to reminisce about long hot days of summer….now, those we certainly have plenty of!
To make Peach Freezer Jam, just omit the orange!
The shortcut in this kind of jam and marmalade recipe is not having to put them in a water bath or pressure canning. Just put them in the freezer until ready to enjoy. Place them in the fridge overnight for spreading consistency.
Freezer jams are not just for biscuits and toast! Freezer jams are perfect for topping vanilla ice cream and sprinkling a few toasted nuts and whipped cream and you have a yummy sundae.
- 3 cups chopped or pulsed in food processor ripe peaches (about 6 large peaches or 2 pounds)
- 1 small naval orange
- 4 1/2 cups sugar
- 1 1.59-ounce pouch powdered fruit pectin
- 3/4 cup water
I like to pulse the peaches in the food processer rather than chop them. It saves so much time since I’m already processing the orange. Peel, pit, and cut peaches into quarters, then pulse just enough to chop them-not puree them. Transfer chopped peaches to a large bowl.
Cut the orange into quarters and remove seeds. Place the entire orange in the food processor and pulse just until finely chopped. Add chopped orange to peaches and stir in sugar. Let stand 10 minutes, stirring occasionally.
Meanwhile, combine pectin and water in a small saucepan, stirring constantly. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Gradually add cooked pectin to peach mixture, stirring well. Stir about 3 minutes or until sugar is almost dissolved.
Spoon peach mixture into plastic or glass 1-cup freezer jars. Wipe rims and cover with lids. Let stand at room temperature overnight. Freeze until firm. Store in freezer. Thaw in refrigerator before serving.
Gift. Vegan. Gluten Free. Fat Free. Preserves.