Adding just a touch of cinnamon and nutmeg makes this the best tasting Peach Freezer Jam Recipe you’ll find. Best perk of all? This low sugar recipe uses a fraction of the sugar of most peach jam recipes to let the fresh peach flavor shine.
Peach Freezer Jam is a simple, safe, and delicious way to preserve summer peaches without the lengthy process of traditional canning.
Sweet and juicy peaches are one of the most beloved fruits of the summer season. And making freezer peach jam is a tradition for me every year in August when Colorado Palisade peaches are at their peak.
And what a better way to enjoy their deliciousness year-round than by making some homemade freezer peach jam.
Unlike traditional jam making, freezer jam is an easy and quick way to preserve fresh fruit without having to go through the complicated process of canning.
And if you’ve never gone through the process of canning and sealing jars of jam, this freezer version is perfect for beginners. No water baths, no canning pots … peach freezer jam is a much simpler process.
The end result is a peach jam vibrant in color, and a flavorful spread that can be enjoyed on toast, scones, or even as a topping for ice cream.
Here’s a step-by-step guide to making your own delicious peach freezer jam.
Let’s take a look at this low sugar peach freezer jam recipe.
Ingredients You’ll Need
- Fresh Peaches: Freestone variety preferred, as they’ll release easier from the stone.
- White Grape Juice
- No Sugar Needed fruit pectin
- Sugar
- Lemon
- Cinnamon and nutmeg
Pectin Options
I’ve always used Sure Jell No Sugar Needed Fruit Pectin. Here are couple more options.
- Ball Real Fruit Instant Pectin
- Mrs. Wages No Cook Freezer Jam Fruit Pectin
Tools You’ll Need
- Blender or Food Processor
- Sauce pan large enough to poach peaches.
- 3-quart sauce pan to simmer freezer peach mixture.
- 8-ounce wide-mouth freezer safe canning jars.
Step by Step Instructions, It’s Easy!
- Step 1: Prepare The Peaches: Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds.
- Step 2: Remove from water and place the peaches in an ice bath to prevent further cooking. Once cool, peel off the skin and dice into small pieces.
- Step 3: Purée peaches in food processor or blender until smooth.
- Step 4: Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat. Then stir in pectin. Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
- Step 5: Add in peach puree, sugar, cinnamon and nutmeg, then let cook (boiling) for 5-6 minutes.
- Step 6: Remove jam from heat and pour into sterilized glass containers, make sure to leave space on the top for the jam to expand in the freezer.
- Step 7: Let cool fully, then seal jars and store in freezer.
Tips for Success
- Although this is an easy peach jam recipe, make it on a day when you’ve got some time to spare.
- Don’t skip the lemon juice. Lemon juice has a good amount of natural pectin, which becomes a good partner with the purchased pectin.
- Don’t be concerned about those glass jars breaking in the freezer. As long as you let them sufficiently cool to room temperature and leave some head space in the jar, the jars will hold up in a frigid freezer.
- Pay attention to measurements. Like baking, jam making is a science. Measure carefully and follow the directions carefully.
- This is a low sugar freezer jam recipe, make sure and purchase the right pectin. Sure – Jell No Sugar Needed Fruit Pectin. And follow the instructions on the package.
- Don’t use over-ripe fruit, which can make the jam runny.
FAQ’s
Yes, but I wouldn’t. The consistency of the jam will be runny.
It’s not recommended to refreeze thawed jam, as it can affect texture and quality. Only thaw what you plan to use within a few weeks.
Storage
- Peach freezer jam can be stored in the freezer for up to one year, making it a convenient and delicious way to enjoy the flavors of summer all year long. It will keep in the refrigerator up to three weeks.
- Once set up, store in the refrigerator for up to three weeks.
- To serve, simply thaw the jam in the refrigerator overnight and enjoy it on your favorite foods.
Serving Suggestions
- Spread on toast, English muffins, fried biscuits or bagels.
- Put a spoonful on pancakes or waffles.
- Stir a little into oatmeal, or yogurt.
- Try a scoop over vanilla ice cream.
- Peach jam isn’t just for breakfast. Try this recipe for Peach Jam Glazed Salmon.
- Or this classic appetizer: Serve over a block of cream cheese with crackers.
Freezer peach jam is a simple and delicious way to preserve the sweetness and flavor of fresh peaches.
With just a few ingredients and minimal preparation, you can create a spread that will allow you to savor the taste of summer at your fingertips.
About Palisade Peaches
Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.
Here in Colorado we are obsessed with our locally grown Palisade peaches. Here are more way to enjoy the bounty.
More Palisade Peach Recipes
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Thanks to 12 Tomatoes for this easy peach jam recipe.
Freezer Peach Jam
Equipment
- 5 8-ounce canning jars
Ingredients
- 1 1.75 oz. package no-sugar-needed fruit pectin
- 5-6 ripe peaches peeled and diced
- ¾ cup white sugar
- ¾ cup white grape juice unsweetened
- 5 8 oz. mason jars or tupperware containers
- ½-1 tablespoon lemon juice
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Instructions
- Bring a large pot of water to boil and carefully lower fresh peaches into water. A 7-quart Dutch oven works well here. Cook for 30 seconds, then remove the peaches from water and place in an ice bath to prevent further cooking.
- Once cool, peel skin off and dice into small pieces. Purée peaches in food processor or blender until smooth.
- Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin.
- Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
- Add in peach puree, sugar, cinnamon and nutmeg, then let cook (boiling) for 5-6 minutes.
- Remove jam from heat and pour into a container with a spout for pouring. A Pyrex type 2 quart measuring cup works good here. Pour into the canning containers, make sure to leave ½ inch space on the top for the jam to expand in the freezer.
- Let cool fully, around 12 hours, then seal jars and store in freezer.
Notes
- Although this is an easy peach jam recipe, make it on a day when you’ve got some time to spare.
- Don’t skip the lemon juice. Lemon juice has a good amount of natural pectin, which becomes a good partner with the purchased pectin.
- Don’t be concerned about those glass jars breaking in the freezer. As long as you let them sufficiently cool and leave some head space in the jar, the jars will hold up in a frigid freezer.
- Pay attention to measurements. Like baking, jam making is a science. Measure carefully and follow the directions carefully.
- This is a low sugar freezer jam recipe, make sure and purchase the right pectin. Sure – Jell No Sugar Needed Fruit Pectin.
Nutrition
Freezer Peach Jam … It’s What’s for Summer
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Lea Ann, I’ve heard about those wonderful Colorado peaches. But I’ve never been there at the right time of year for them. Anyway … I love peach jam and it’s one of my favorites to make and freeze. I’ve never been a fan of flavored jams—adding vanilla to berry jam, for example—but this little dash of spice to accent the peach is something I want to try next time.
With all of the fine recipe for fruit jams, I almost wish I was more of a fan but one jar will last us several years. Yours looks good and I assume it will provide an excuse for a drive to the western slope.