Peach Freezer Jam

by Shawnda on August 25, 2011

in Breakfast,Condiments,Fruit,Peaches

Peach Freezer Jam

Current favorite breakfast? Biscuits & jam. Homemade peach jam.

Peaches are one of the best things to come out of summer. With the end of the season nearing, they’re amazingly fresh, incredibly juicy, and super inexpensive. We took advantage of the sales and made peach freezer jam to stretch out peach season a little longer.

There’s almost no recipe… almost. Peel and cut fruit, stir in sugar and pectin. Pour into jars. Spread over biscuits. Lick fingers clean. It’s almost that easy!

You can peel a peach a couple of ways. A paring knife or vegetable peeler works just fine, but you do lose a little of the fruit in the process. I usually blanch the peaches to loosen the skin – this removes only the skin. To peel a peach, simply bring a pot of water to boil. Cut an X into the bottom of each peach and drop into the water for 60 seconds. Transfer peaches to a bowl of ice water to cool quickly. The skins will pull right off!

How to Peel a Peach How to Peel a Peach

Freezer Peach Jam

A quick no-cook freezer jam made from fresh peaches.

Ingredients

  • 3 1/3 cups peaches, peeled and finely chopped (about 6 medium)
  • 1 1/3 cup sugar
  • Juice of 1 lemon
  • 4 Tbsp Ball RealFruit Instant Pectin*
  • 1/2 tsp ground cinnamon

Instructions

    *Instructions may vary based on your brand of pectin. Verify before proceeding if using another brand.
  1. Stir peaches, sugar, lemon juice, and cinnamon in a medium bowl and let sit 10 minutes.
  2. Gradually add in pectin while stirring to prevent clumping, and stir for 3 minutes.
  3. Transfer jam to 8 oz jars (I got 5 1/2 jars), leaving at least 1/2 inch of head space between the top of the jam and the lids.
  4. Let jars sit 30 minutes before transferring to the fridge or freezer.

Notes

Yields: ~6 half pints

Adapted from Ball

Estimated time: 40 minutes

{ 19 comments… read them below or add one }

1 Karla August 25, 2011 at 6:52 am

Looks awesome!!! With 3 munchkins running around my kitchen these days, I’m seriously considering going the whole freezer “canning” route instead of traditional canning! Thanks for sharing!!

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2 Priyanka August 25, 2011 at 7:17 am

Looks so tempting…………lovely pic

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3 Joanne August 25, 2011 at 11:29 am

I am SO amazed at how easy this is! Jam always scares me…but I’ll be trying this.

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4 Irene August 25, 2011 at 11:35 am

This is going to sound silly, but can glass jars go in the freezer? Don’t they shatter?

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5 ruth September 6, 2011 at 8:18 am

Hi Irene, No they don’t shatter and they are better than the plastic.

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6 Erin August 25, 2011 at 12:50 pm

I’m so sad peach season is almost over. I should go buy a ton of the last picks and make this.

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7 San @ Obviously Cheddar August 25, 2011 at 7:23 pm

I just read your “About” section and I cannot wait to read more of your blog. I am recently a newly wed too with a lot of the same interests. My wife and I love the pictures. What kind of camera do you use? We have a Nikon D5000 and trying to find out how to take better pics of food. The peaches look incredible! We will have to give this recipe a try once we start canning.

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8 Katrina August 26, 2011 at 12:06 am

This sounds lovely! Yum!

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9 Katherine Martinelli August 27, 2011 at 1:11 pm

I can’t believe how simple this recipe is! Cannot wait to try it, thanks!

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10 Amanda @ bakingwithoutabox August 27, 2011 at 9:14 pm

I love this recipe. All the goodness of mama’s jam without all the extra labor for shelf canning. And I love your food photography. That biscuit and those peach slices just want to leap off the screen and onto my table.

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11 Amber Siepel September 16, 2011 at 3:47 pm

I am making this jam, finally! I don’t see in the recipe when you’re supposed to add the cinnamon. I’m guessing at the end, since it’s listed after the pectin? or maybe it’s just at the end because it’s the smallest amount. Maybe it doesn’t matter too much when you add it? Can’t wait to eat this-thanks for posting!

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12 foodiebride September 16, 2011 at 4:06 pm

Oops! I add it with all the other ingredients (lemon juice, etc) but you’re right, it’s a small amount and won’t matter too much either way. I fixed the recipe. I’m actually making another batch of it myself tonight. The price of peaches is just too low to ignore :)

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13 jackie s. September 30, 2011 at 12:45 pm

hi! just came upon your site for the first time and looooove it. your recipes look fab and this jam looks so yummy that I think I would like to make it this week– just wondering do you know how long it keeps in the freezer?
thanks!

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14 foodiebride September 30, 2011 at 12:53 pm

The little insert with the pectin says it can be stored in the freezer for up to a year.

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15 foodiebride September 30, 2011 at 6:49 pm

Thank you so much :)

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16 Nicole May 31, 2012 at 5:45 pm

I’m going to make some of this tonight! I’ve made cooked peach jam and strawberry freezer jam, but have never made peach freezer jam. Looking forward to it!

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17 becky July 23, 2012 at 9:52 am

My jam didn’t set overnight :( Any suggestions???

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18 Veronica Macias Santos August 28, 2012 at 2:00 pm

Hi there! I loved stumbling across this recipe!
I contribute to a blog called Tight Wad In Utah and wanted to use your picture above with the jam and biscuits if it’s OK by you. If not please let me know.
I can’t use without your OK – I of course give you credit for the pic as well.

Thanks!

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19 foodiebride August 29, 2012 at 8:13 am

Hi Veronica, I will email you authorization to use the photo this morning.

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