This easy freezer peach jam is made with just 5 ingredients and no canning required. The simplest way to preserve sweet summer peaches and enjoy peach freezer jam all year long.

Three jars of freshly made peach freezer jam with ripe peaches in the background.

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Easy Peach Freezer Jam

Once peach season arrives, I always grab the juiciest ones I can find to make this easy peach freezer jam. It’s become a yearly tradition, there’s no better way to preserve that sweet summer flavor and enjoy it long after peach season ends.

If you’ve never made jam before, this is the perfect place to start. It’s quick, made with just 5 ingredients, and tastes so much better than store-bought. Once you try freezer peach jam, you’ll be ready to make raspberry jam or blueberry jam next!

Why You’ll Love This Recipe

  • Foolproof for beginners. Peach freezer jam is a great place to start if you’re new to jam making. No canning tools or special equipment needed, just fresh peaches and a few simple ingredients.
  • Tried and tested. I’ve been making homemade jam for years, starting with  homemade strawberry jam then my no pectin strawberry rhubarb jam. This peach version is just as easy and always a favorite.

Ingredient Notes

Ingredients for peach freezer jam, including chopped peaches, sugar, lemon juice, pectin, and water.

See full printable recipe below.

  • Peaches: Use ripe but firm peaches that give slightly when squeezed. I prefer freestone peaches as the pit removes easier but cling varieties will work, too.
  • Pectin: Helps the jam thicken and set. Use regular powdered fruit pectin (not instant, freezer pectin or the liquid varieties).
  • Sugar: Granulated sugar works best. It not only sweetens the jam but helps it gel properly. Reducing it may result in runny jam.
  • Lemon juice: Just a couple tablespoons of fresh lemon juice (about half a lemon) helps the jam set and prevents bacteria growth.
  • Water: Used to dissolve the pectin before combining with the fruit.

Equipment

You’ll need 6 half-pint containers for this small batch peach jam recipe. I use glass canning jars which you can also put safely into the freezer! 

How to Peel Peaches (the Easy Way)

To easily remove peach skins, blanch them first:

  1. Bring a pot of water to a boil.
  2. Add the peaches and boil for about 30 seconds to 1 minute.
  3. Transfer them to an ice water bath for 30 seconds.
  4. The skins should now slip off easily with your fingers!

How to Make Peach Jam for the Freezer

Pulse peeled and chopped peaches in a blender 5–10 times until puréed. Pour into a large bowl, then stir in the sugar and lemon juice until well combined. Rest for 10 minutes.

In a small saucepan, combine the fruit pectin and water. Bring to a full rolling boil over medium-high heat, stirring constantly. Boil for 1 minute, then remove from heat.

Chopped peaches in a blender, ready to be pureed for peach freezer jam.
Powdered pectin in a saucepan, surrounded by peaches and prepared peach puree.

Pour the hot pectin mixture over the peach mixture and stir to combine. Let rest for 3 minutes.

Carefully ladle the jam into containers, leaving about ½ inch of space at the top. Wipe the rims clean and seal tightly with lids. Let the jars sit at room temperature for 24 hours to set, then transfer to the freezer.

Cooked pectin mixture being added to the peach puree in a bowl.
ouring homemade peach freezer jam into a jar using a measuring cup.

Freezer Peach Jam Tips

  • Clean your jars: Rinse 6 containers with boiling water and let them dry fully. Even without canning, clean jars are key for food safety.
  • Use ripe peaches: Choose ripe, sweet peaches for the best flavor. Avoid overly soft or mushy ones, they can make the jam taste flat.
  • Measure accurately: Don’t reduce the sugar or lemon juice. Precise measurements help the jam set properly.
  • If your jam doesn’t set: Peaches are low in natural pectin. This recipe adds extra lemon juice to help, but if it’s still too runny, add a bit more pectin.
  • Give it as a gift: Spoon some into a decorative jar with a cute tag. Homemade peach jam makes a sweet, simple gift.
Open jar of peach freezer jam with a spoon, served next to biscuits and fresh peaches.

More peach recipes to try include easy peach crisp, peach cobbler, peach dump cake and peach pie with lattice crust!

More Fresh Peach Recipes

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Three jars of peach freezer jam on the counter with fresh peaches nearby.

Freezer Peach Jam

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 30 minutes
Setting Time: 1 day
Total Time: 1 day 45 minutes
Servings: 96
This easy freezer peach jam is made with just 5 ingredients and no canning required. The simplest way to preserve sweet summer peaches and enjoy peach freezer jam all year long.
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Video

Equipment

Ingredients 

  • 3 cups peeled, pitted, and chopped peaches (about 2 pounds fully ripe peaches)
  • 2 Tablespoons fresh lemon juice
  • 4 ½ cups granulated sugar
  • 1 (1.75-ounce) box powdered fruit pectin (regular, not instant)
  • ⅔ cup water

Instructions

  • Prep. Rinse 6 containers and lids with boiling water. Dry thoroughly.
  • In a blender, pulse 3 cups peaches about 5 to 10 times, or until well pureed.
  • In a large bowl, pour in the peaches and stir in 2 Tablespoons lemon juice and 4 1/2 cups sugar until well combined. Let sit 10 minutes.
  • In a small saucepan, mix the fruit pectin and 2/3 cup water. Stirring constantly, bring to a boil over medium-high heat 1 minute. Pour over the peaches and stir. Let rest 3 minutes.
  • Carefully pour the jam into containers, leaving about 1/2 inch from the top. Wipe off the edges of the containers and immediately place the lids on top. Let sit at room temperature 24 hours so the jam can set. Refrigerate 3 weeks or store in the freezer up to 1 year.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: The jam will keep in the refrigerator 3 weeks or in the freezer up to 1 year. 
Recipe adapted from Sure-Jell.

Nutrition

Serving: 1TB, Calories: 38kcal, Carbohydrates: 10g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Sodium: 1mg, Potassium: 1mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 1mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Ways to Use Peach Jam

There are dozens of ways you can use homemade peach jam whether for breakfast, dessert, or anytime in between. There’s nothing quite like a dollop of homemade jam on a thumbprint cookie, too!

Some of my favorites include spreading it over:

Or try spooning it over:

FAQs

How to store homemade peach jam?

This isn’t a traditional ‘canned’ jam, so you cannot store it on a shelf in the cupboard. You’ll need to store it in the refrigerator, and it will keep for up to 3 weeks. 

Can I can this freezer peach jam recipe?

No, this recipe is not designed for traditional canning. It’s a freezer jam, which means it’s stored in the fridge or freezer instead of being shelf-stable.

How do I freeze peach jam?

Freeze peach jam right in the same jars you use to store it. I like using glass mason jars, which freeze well as long as you leave a little space at the top for expansion. The jam will keep in the freezer for up to 1 year. Once thawed, store it in the fridge and use within 3 weeks.

How to defrost freezer jam?

I prefer to thaw overnight in the fridge. You can try submerging the frozen container in warm (not hot) water for an hour on the countertop. Once the jam has thawed, remember to store it in the refrigerator.