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Peach Freezer Jam

Stacey Littleby Updated: Jun 16, 2025

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This Peach Freezer Jam is the perfect way to make delicious, fresh jam without a lot of work!

Peach Freezer Jam 3

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Y’all, this might just be the easiest—and tastiest—jam you’ll ever make. No boiling jars, no special equipment, no fuss. It’s not like old-school canning at all. Since you don’t cook the fruit, you get to keep all that fresh, bright flavor.

I’ve knocked out five 8-ounce jars in under an hour before, and that even includes the taste-testing!

And the flavor? It’s downright amazing. Honestly, I think I like this even more than traditional canned jam. You really get that sweet, juicy peach flavor in every single bite.

Peach Freezer Jam and Biscuits.

What kinds of jars should I use?

You need to use freezer-safe jars that will allow for the cold temps and the expansion of the freezing jam, since the freezing part is what preserves it. Simply look at the packaging at the store and make sure it says “freezer-safe.”

In general, for freezer jam, it’s best to use straight-sided jars. Jars with shoulders (the curved part near the top) can crack when the jam expands during freezing, since there’s nowhere for it to go. Straight-edge jars allow room for expansion and help prevent breakage. You can use freezer-safe glass jars, but many folks prefer plastic freezer containers since they’re lightweight, stack easily, and aren’t at risk of shattering. Look for options labeled specifically for freezer use. Ball and Kerr both make great ones.

Peach Freezer Jam 1

What is freezer jam?

Freezer jam is a simple, no-fuss way to preserve fresh fruit without all the traditional canning steps. That means no boiling jars, no special equipment, and definitely no water bath canners taking over your kitchen.

Instead, it’s a quick stir-together method that lets the fresh peach flavor shine. Once everything’s mixed and poured into jars, you just let it sit at room temperature for about 24 hours to set, and then pop it in the freezer. That’s it! You get all the goodness of homemade jam with a fraction of the effort.

Peach Freezer Jam

Can I use instant pectin instead?

I don’t really recommend it. And, I have my reasons… Originally, this recipe did use instant pectin. However, that ingredient kept producing varying results. I wanted to make sure that when you used my recipe, you could trust that you were going to get the same thing you see in my photos.

So, after some testing, I decided to update this recipe with a more consistent method for preparing freezer jam that produces better results. This method, and the use of regular fruit pectin, adds a step but produces great jam every single time. Keep in mind, though, freezer jam doesn’t firm up quite like traditional jam. It will be thinner, but still spreadable. 

Peach Freezer Jam 2
Peach Freezer Jam and Biscuits.
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Peach Freezer Jam

Author Stacey Little
Prep Time 45 minutes
Total Time 45 minutes
Servings 96 2-tablespoon servings
Calories 42kcal

Ingredients

  • 2 pounds fresh, ripe peaches
  • 2 tablespoons fresh lemon juice
  • 4 1/2 cups white sugar
  • 3/4 cup water
  • 1 (1.75-ounce) box Sure-Jell Fruit Pectin

Instructions

  • Peel and coarsely chop the peaches. Place them in the bowl of a food processor and pulse until you reach a chunky puree. (Don't have a food processor? Simply use a potato masher to mash them up in a large bowl.) You should end up with about 3 cups of puree.
  • Pour the puree into a large bowl and add the lemon juice and stir well. Add the sugar and stir until dissolved. Let stand 10 minutes, stirring occasionally.
  • In a small saucepan, stir the water and pectin together. Place over high heat, stirring constantly – the pectin might be lumpy at this point. Bring to a boil and boil for 1 minute. Stir constantly. Remove from heat.
  • Add the pectin mixture to the peach and sugar mixture and stir for about 3 minutes – or until all of the sugar is completely dissolved. A few sugar crystals are ok, but you don't want it to be grainy.
  • Spoon the jam into 6 clean pint-size freezer-safe jars or containers with tight fitting lids ensuring you leave about 1/2 inch of space at the top of the jar to allow for expansion in the freezer. Loosely cover the jars. Allow them to sit at room temperature for 24 hours to set. Seal tight. Store the jam in the refrigerator or the freezer. The jam will last in the refrigerator for 3 to 4 weeks and in the freezer for about a year.

Notes

Makes 6 (8-ounce) jars.
You can use any freezer-safe jar in any size for this – the number of containers you’ll need will vary by the size of the container. There are some really great plastic freezer jars available or you can use standard jelly jars with lids and bands like I did. If you don’t think you’ll go through 8 ounces of jelly in 3 weeks, just use the smaller 4 ounce jars and keep the rest in the freezer.

Nutrition

Calories: 42kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.1mg


* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.

Peach Freezer Jam and Biscuits.
Did you make my Peach Freezer Jam?I’d love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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From Original Post ~ May 5, 2022

Photography is not something I talk about a lot on the blog.  I guess I just take it for granted, but it’s such an important part of a food blog.  Photography is what people see first.  The pictures have the important job of drawing people into a post which is not something that even a flashy recipe title can do.  It also gives people an expectation about what the recipe will look like when they cook it at home.  So, it really is an important part.  The photograph, in many cases, is just as important as the recipe.  And honestly, my images haven’t always been pretty like these of this delicious freezer jam.  In fact, some of them have been downright ugly.  Check out this comparison image of my Slow Cooker Chicken and Dumplings.  I recently re-shot the images and when I decided to show them both to y’all, I realized that I took these two pictures almost exactly two years apart.  Look how much things have changed in 730 days!

Chicken and Dumplings Comparison

Now, I’ll be the first to tell you that I am no expert.  When it comes to food photography, I am self-taught.  Despite a black and white photography class in college where I developed my own film and a short stint where I pretended to be a portrait photographer, my experience has been limited.  But I love food photography.  It’s nice to shoot things that (normally) don’t move and don’t even get me started on food styling.  That’s another thing that I’ve grown to love.   To me photos should be natural, beautiful, and mouth-watering.  The styling should also be natural.  You won’t find me using any fancy styling tricks when I shoot my food (or when we shot the images for the book).  Everything is the real food that I cooked myself.  I want your dish to turn out and look as close to mine as possible, so I don’t use any of those tricks like using mashed potatoes for ice cream or putting lipstick on strawberries to make them look brighter.  My food is the real deal.

So, what got me started on this tangent about photography and styling?  These beautiful images of this freezer jam.  Now, my mama taught me not to brag, but dang aren’t these images pretty?  I just love how they turned out and couldn’t pick which ones to use, so I’ve got 5 or 6 here that I just had to include.  🙂

Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. There’s just something special about having the people I love gathered around the table, sharing good food and even better company. So go ahead and pull up a chair. You’re always welcome here.

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Comments

  2. Barbara Davis

    My late aunt always made this and would use recycled small plastic butter tubs. Kept fine in freezer. She always used Sure Jell to thicken. While it’s great as a traditional jam, it makes a wonderful ice cream topping.

    Reply

  3. Ellen Chaffee

    Work some good Bourbon or Rum into ur recipe. Made some peach preserves one year & added Bourbon, SOOOOO delish! Rum gives it a tropical flair.

    Reply

  5. Barbara Kazmer

    Mine did not set up either I used the Ball freezer pectin and unfortunately I did put it in the refrigerator too soon but i ran out of time after the fact I did use extra pectin . The peaches were very fresh and juicy I did also double the recipe and i know that that sometimes that makes a difference? can it be re-done somehow?

    Reply

  7. Trynia G

    I’m new to making homemade anything lol . My questions is, is this a product I would be able to ship to people thru the mail? Thanks!!

    Reply

  8. Sandy

    I made my first ever batch of jam today and it is the bomb!!! I used truvia and the pectin set up perfectly!! I think I’ll try strawberry next!

    Reply

  9. Anita

    Hi! My son made this for his 4-H food preservation project and earned grand champion! Thank you for the great recipe!

    Reply

  11. Denise

    Taste good? Yes. Set up? Absolutely, totally did not. If I wanted thick peach syrupy goo I would have googled “thick peach syrupy goo.” So wish I had read the comments before hand. I now have 5 jars of goo. Good tasting goo but That wasn’t what I was making.

    Reply

  12. Lori

    I know that freezer jam is not as firm, but peaches are the only thing I have a problem with NOT SETTING UP!!! What is the problem? Can we use extra pectin, are we blending it TOO much? Why can’t we get the peach freezer jam to get thicker? I have used the Sure-gel low sugar, and even tried their, “what to do when it doesn’t set up” and it still is just as watery as when I started! I love my strawberry, raspberry, etc but I WANT PEACH JAM!

    Reply

  13. Kris Snyder

    Thanks for the recipe. I made some today. However, I do believe I mistakenly used non instant fruit pectin. I was waiting for it to gel up but even after 55 minutes out on the counter no go. It will be good for ice cream I hope. 🙁

    What exact brand did you use?

    Reply

  16. Dana

    Thank you for the recipe. Just finished freezer strawberry jam yesterday and our peaches are ready for jam. This recipe looks great! Can’t wait to try it.

    Thank you for the information on the fact that freezer jam simply won’t be as firm as canned. I much prefer the fresher taste of freezer jam, but always wondered why it was so loose.

    Dana

    Reply

  17. Wayney

    Found this recipe via FB (likely via a Pin on Pinterst someone shared). Given I have never made jelly, jam or fruit butters, a no-cook, relatively quick and simple recipe such as this is perfect for me. I can imagine not only using this on the usual breads, but in a few other ways: crepe filling, as a topping for a nice French vanilla ice cream, frozen yogurt or even Greek yogurt; possibly heated just a bit to make it loose enough to stir into the ice cream easily (although if not as thick as cooked jams this might not be an issue). And last as the base of a sauce for pork chops. Either do a bit of a take on a peach salsa, by adding some pico de gallo to this jam, or sauteeing onions and a bit of garlic and adding to the jam for a bit of a sweet-savory combo. The pico/jam mix would be a bit of a flip of a typical peach salsa where diced peaches are basically added to salsa. The jam would be the base (for a smooth salsa rather than overly chunky one, almost more a taco sauce consistency) and the chunky part would be the tomatoes, onions and peppers of the pico. Might even add in some diced peaches as well. I do have a question, would it mess with the setting of the jam if one were to add say cimmanom, nutmeg, etc? As tasty as this sounds (and the first time I made it, I’d not make changes, a habit of mine most of the time, but the next time, additions are generally fun to play with), for some reason, a bit of the warmth of cimmanom or nutmeg or even pumpkin pie/apple pie spice might be a tasty addition.

    Reply

  18. Sparks

    We love freezer jams. Mom made them when we were kids 40 years ago, and now my sister and I do. Like you, we vastly prefer the fresh taste. Instead of using glass jars, we both use plastic. Far less danger of breakage. She uses old frosting containers, I go buy something a little heavier than disposable plastic containers (Rubbermaid, etc) and re-use them for years. This is the first time I’ve seen a peach jam though. I’ve always made peach butter, but this sounds better!

    Reply

  19. Susie

    Like Charlene I also followed this recipe with instant pectin to a tee. I made two batches with perfect Palisade, Colorado peaches. Nothing set up and I am very disappointed. Yes, it tastes good but I want jam, not sauce. What happened?

    Reply

    • Stacey LittleStacey

      I would be disappointed, too! I wish I could tell you, but not being in the kitchen with you, it’s really hard to tell. As I mentioned before, freezer jam will not firm up as much as store bought jam, but should still thicken.

      Reply

  20. Charlene

    I used the first peaches off of our new peach tree this summer… followed the recipe. Very disappointed, it didn’t set up at all! 🙁 Just runny jam. Have you discovered why we are having this problem? The taste is great, though.

    Thank You!

    Reply

    • Stacey LittleStacey

      I’m honestly not sure. Some have had great success with the recipe and a few have had it not set up. It’s probably worth mentioning that freezer jam will never set up as firm as store bought jam.

      Reply

  21. Holly

    I have been diabetic for 18 years now. Do you know how this will turn out if using Splenda instead of sugar?

    Thanks in advance!

    Reply

  22. Angie

    I’ve been using a much higher sugar recipe for years and would love to cut it way down. Your recipe looks great, but how did you determine the amount of each ingredient? I looked up the recipe from Ball for the instant pectin and it’s also much higher in sugar. I have JUST finished making 32 cups of freezer jam today but still have lots of peaches. I’d love to give a lower sugar version a try with what’s left!

    Reply

  24. karen

    I made this last night, super easy and fast! I couldn’t wait to try my peach jam on my bagel this morning…but my jam apparently never set up? It is VERY runny 🙁 I did let it sit on th e counter before putting them in the freezer…maybe I pureed too much?? I used my immersion blender…
    It tastes geart, but it’s more like peach sauce not peach jam!

    Reply

  25. Jacey

    I have two bushels of fresh Stratford peaches at the perfect point and I’m looking forward to making this jam this weekend! I searched Pinterest extensively and your recipe looked the easiest to make and easiest to adapt. Thanks for sharing! Speaking of adapting…if I want to add additional fruits like strawberries, raspberries, etc do you think it would work as long as I have about 3-3.5 cups of puree to start with? Here in Oklahoma farm fresh fruits are in abundance right now, can’t wait to stock the deep freeze! Thanks again!

    Reply

    • Stacey LittleStacey

      Hi Kim! That’s not a dumb question, but I’m afraid that you won’t like the answer. 🙂 It really depends on the size of the peaches. For medium sized peaches, I’d say between 6 and 8.

      Reply

  27. Margy

    These photos are gorgeous! The second one is my favorite. My daughter and her MIL make strawberry freezer jam, and it is delicious. I might surprise them with some of this. I sometimes use the jam to flavor my plain Greek yogurt. Better tasting and still 15 g. of protein.

    Reply

  29. Chaya

    I love the flavor of peach and this looks like what I need for my toast.

    I got your book today and just started looking through it but from the little, I have seen, I am excited to start cooking from it. Thanks for putting the work into it for the rest of us.

    Reply

  30. With Wings

    Sounds wonderful Stacey!!! Now that the wedding has come and gone for our daughter I will have to start on this recipe. The one thing I said about the wedding, was, I did not want to say that I was glad it was over, but instead, wake up the next morning, and be glad that it went well!!! And it did…..she looked like a “Princess”, one little boy said. With her cowgirl boots under her “Cinderella” dress. She does have blond hair and blue eyes!!!

    Used her Granny’s jars on all of the tables. And they have been showered with many blessings from God-sent people. Her 8-year old daughter (a mini version or our daughter) was a junior bridesmaid and when they were saying their vows, she kept saying over and over in her mind……”Please say “I Do”…..Please say “I Do”……and they did!!! Remember she asked Santa for A “Perfect family”, but thanked God when he arrived . God is good…..ALL the time!!!

    God Bless Y’all!!!

    Reply

    • Stacey LittleStacey

      What great news!! So glad to hear it all turned out so well! I just love that y’all used those jars. I’m sure it was a magical event.

      Reply

      • With Wings

        It was!!!

        Went by my sister’s house and she gave me a jar of “Frozen” vine berry jelly!!! I have never heard of freezing jelly till I read your blog and the next day received her jelly. That’s crazy!!! She told me the older couple that they made it with said, that if you freeze it, the jelly will taste just like the day you made it. It’s yummy!!! Missed my mother-in-laws homemade jellies. so, it was a real treat!!!

    • Melissa

      This is a very good and easy recipe. Made one batch and loved it so much that I just made 3 more batches. Thanks for sharing!

      Reply

  33. Winnie Mom

    I have been making freezer jams for years. The peach is outstanding and so good as a topping for ice cream. If you can’t find the instant pectin buy Sure-jell or Certo or any other brand advertised for jelly making and follow the directions for their brand. My family prefers the freezer to canned jams & jellies any day. Here in South Georgia I buy mine from Save-a-Lot and works really well and cheaper than other brands. Stacy, I so enjoy your recipes and have made many different ones over the years.

    Reply

  34. Shannon

    Hi, Is instant pectin Sure-Jell or a different product. Do you have a picture of the box? Thanks and I really enjoy your blog.

    Reply

  38. Rita

    Do we let the jam set at room temp. for the 30 min. or so, before we put in freezer, or after you’ve taken it out of freezer to eat? Gotta try it, so am asking just to make sure so I won’t mess it up! Thank you.

    Reply

    • Stacey LittleStacey

      You won’t! It’s super easy. Absolutely you can use other fruits. Check the label on the jar of instant pectin for the specifics of using other fruits.

      Reply

    • Stacey LittleStacey

      Hi Carol! You mix the sugar in after the lemon juice and before adding the pectin. Just make sure it’s all dissolved before adding in the pectin. 🙂

      Reply

      • Kimberly Wall

        This is very interesting. For many years my mom and I have favored MCP pectin (it’s a little more spendy than some of the others), but it works/sets well for freezer jams. However, the instructions which come with the box of pectin say to add the pectin in gradually (making sure to smash up all lumps, and giving time for it to dissolve very well) right after adding the lemon juice and before adding the sugar. I will say that we have had some experience with runny jam(we just used it for delicious syrup!), not sure why, but most of the time it set nicely, and not overly firm. Very yummy!!

      • Kimberly Wall

        Oops! meant to add, by the way, that after adding the sugar, one must stir it for a long time to make sure the sugar has dissolved all the way. Sometimes I stir for a long time – until my arm/hand is so tired I can’t stir anymore, set aside, then stir some more!! When it hasn’t set well, we wondered if it was because we used a little honey in place of the full amount of corn syrup called for (purpose: to help it not crystalize in the freezer).

      • Karen Lavallee

        Wondering what can 1 do if the instant pectin does NOT gel ? AND is there a certain BRAND name for this instant pectin, as I live in Ontario Canada

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