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Peach Freezer Jam

Prep Time45 mins
Total Time45 mins
Servings: 5 (8-ounce) jars


  • 2 1/2 pounds fresh, ripe peaches
  • 2 tablespoons lemon juice
  • 1 1/2 cups sugar
  • 5 tablespoons instant pectin


  • Peel and coarsely chop the peaches. Place them in a 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 1/2 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. Gradually add the pectin to prevent lumps and stir very, very well. (I like using a whisk here for this part.) Spoon the jam into clean jars 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. Allow the jars to sit a room temperature for 30 to 45 minutes to set. 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.


You can use any freezer-safe jar in any size for this. 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.