Peach Freezer Jam

Name: Peach Freezer Jam
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Ingredients: 3 cups chopped or mashed, peeled or unpeeled ((about 4 large peaches or 2 pounds)); One quarter of a small naval orange (optional to make marmalade); 4 1/2 cups sugar; 1 1.59-ounce pouch powdered fruit pectin (Sure-Jell original); 3/4 cup water; 2 tablespoons lemon juice ((bottled is best here))

Jump to Recipe

Enjoy the taste of juicy Southern peaches this winter, by making this easy peach freezer jam recipe this summer! Just add orange peel strips to turn it into a Peach Marmalade recipe. This freezer peach jam is super easy made with Sure Jell pectin and no water bath or pressure canning is needed!

peach marmalade in old fashioned canning jar opened with two strawberry jam jars in background

In this Peach Freezer Jam recipe, the fruit is not cooked so it tastes like a fresh, ripe peach spread on your hot buttered biscuit.

It is thickened with Sure Jell fruit pectin rather than simmered on the stovetop for a long time.

I have fond memories of slathering mom's homemade peach marmalade on a piece of her sliced homemade bread. It was my favorite after school snack!

While I love the slow simmered jam, and the memories of eating it, I don't love having to stir the mixture at least 30 minutes while it cooks down.

I am completely done from start to finish in 30 minutes when I make freezer jams.

It's just that easy!

Freezer jams are my jam!

Two small jars peach freezer jam stacked next to a larger jar.

Shortcuts

Making freezer jams, also called refrigerator jam, is a great way to ease into making homemade jams and jellies for these reasons:

Except for heating up the powdered pectin with water, this is a no cook peach freezer jam. You don't have to dodge the splattering hot jam when cooked on the stovetop to thicken.
Not having to sterilize the jars for canning.
No pressure canning or hot water bath needed. Just put them in the freezer until ready to enjoy. Place them in the fridge overnight to thaw before using.

old fashioned glass canning jar opened with peach jam in it

You'll also love these delicious freezer jam recipes, Easy Strawberry Freezer Jam and Freezer Blackberry Pepper Jelly.

Make peach jam shelf stable with hot water bath

To make Peach Freezer Jam shelf stable: Process Mason jars in a boiling water bath for 5 minutes.

Ingredients

Fresh peaches
Sugar
Sure Jell fruit pectin
Lemon juice
Strips of orange peel (optional to make marmalade)

How to make peach jam

You can also make this peach jam recipe as peach marmalade, just add strips of orange peel!

Both are considered freezer peach jam even though you can store them in the refrigerator and freezer.

Chopped fresh peaches on a cutting board with a knife.

Potato masher mashing fresh peaches in a white bowl.

Peeling the peaches is optional but I usually peel them.

Pro tip: Scroll down for directions to blanche peaches so the peel is easily removed.

Chop, mash, or even lightly pulse peaches in a food processor and place in a large bowl.

Slices of orange and a bowl of mashed peaches with a bowl of white sugar

Note: For a unique or unusual peach jam recipe, adding small slices of orange with the peel changes Peach Freezer Jam to a Peach Freezer Marmalade!

Just slice a quarter of an orange and add it to the chopped peaches.

3 cups of chopped peaches, orange slices and 4 ½ cups sugar in a large bowl.

Stir in sugar and lemon juice.
Let the mixture stand 10 to 15 minutes, stirring occasionally.

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Combine pectin and water in a small saucepan and bring to a boil over a gas burner.

Meanwhile, combine the powdered pectin and water in a small saucepan.
Bring it up to a full boil and boil it 1 minute.
Gently stir it into the peach and sugar mixture, until the sugar is dissolved.

Spoon peach marmalade mixture into glass jars or plastic freezer containers using a canning funnel to prevent spills.

Spoon peach mixture into glass jars or plastic freezer containers.

Pro tip: It helps to use a canning funnel to prevent spills.

Since the peach jam will be kept in the fridge or freezer, no need to process the jars in a boiling water bath!

Wipe rims of the jars clean with a damp paper towels.

Screw on lids and let stand at room temperature 24 hours, then store in the refrigerator or freezer.

Pro tip: Be sure to wipe the rims with a damp paper towel before screwing on the lids.

Nectarines can also be used to make this peach freezer jam recipe. No need to peel nectarines, at all.

How to blanch peaches for easy peeling

Peeling fresh peaches can be time consuming and unless you are skilled with a paring knife, quite a bit of the fruit can be thrown away with the peeling.

Blanching is a quick and easy way to remove the peach peel so it just rolls right off!

3 peaches in a pot of boiling water to blanch them.

Peaches in a bowl of ice water after blanching.

First, gently lower peaches into a pot of boiling water. Blanch (briefly cook) the peaches about 30 to 40 seconds, depending on how ripe the peaches are.
Remove the peaches with a slotted spoon to plunge them into a large bowl of ice water to cool. The peel should pull off easily when started with a sharp knife.

Pro tip: If the peaches are not at peak ripeness, it may take up to 1 minute in the boiling water.

Helpful information

Are all types of pectin the same?

I experimented with Sure Jell MCP (Modified Citrus Pectin) powdered fruit pectin, Ball Freezer Pectin (Instant pectin), and good ol' reliable Sure Jell powdered pectin that you boil 1 minute in water.

Hands down, the traditional package of Sure Jell pectin worked best. It gelled (firmed up) on the first try. The MCP and Ball instant pectin resulted in a very soft-set marmalade that I was not satisfied with. I read the directions in the package to retry the second batch (basically adding a little more sugar and pectin) and it ended up fairly close to the Sure Jell traditional pectin.

Marmalade vs Jam

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. There is actually pectin in the pith (white part) of the orange, so that alone helps to help set up the marmalade if it is cooked on the stovetop method.

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 peach jam later on in the winter, it takes me right back to the taste of sweet summer peaches, 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!

Peach Freezer Jam on toasted English muffin and fresh peach in background.

What to serve with Peach Freezer Jam

I'm a 2 Ingredient Biscuit girl, myself, but I also love toasted English muffins.
Thinking outside the box, you can pour the jam or marmalade over pan-seared chicken breasts.
Ice cream topping
Heat it up and drizzle over pancakes.

Storage

Peach Freezer Marmalade will keep in the freezer up to 1 year and in the fridge 3 weeks.

Thaw it in the fridge overnight from the freezer.

Watch the video on ABC 33/40's Talk of Alabama

Click on the image below to watch the video where I make Peach Freezer Jam on tv!

Kathleen Royal Phillips and Nicole Allshouse making Peach Freezer Marmalade on ABC 33/40's Talk of Alabama August 6 2019

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