Sweet as peaches. Peachy keen. Just peachy. <— For one little stone fruit, peaches truly have worked their way into our hearts and our sayings, haven’t they? (Seriously, try googling apricot – totally not the same.) This peach freezer jam is one of my favorite ways to capture the flavor of juicy peaches at the peak of freshness and flavor and – like most of my recipes – it’s super easy to make.
That’s right, you won’t need any pectin or special canning equipment to create the sweet, sticky goodness that is this peach jam. It’s delicious slathered on homemade biscuits or brushed onto a whole roasted chicken as a glaze. There are so many other yummy ways to use it, though. (I’ll include more suggestions and recipe links later in this post.)
But first, you might be wondering . . . .
What is Freezer Jam?
Basically, it’s homemade jam that doesn’t require hot water bath canning like shelf-stable jam. It can be made pretty quickly from fresh fruit, a sweetener of some kind, and sometimes pectin, and is stored in the fridge or freezer.
If you’re like me and like to save money by buying in bulk at farmer’s markets, this is an easy way to use up extra fresh fruit that might otherwise go to waste. It makes a great hostess or housewarming gift, too!
Ways to Use Peach Freezer Jam
This peach freezer jam certainly isn’t an everyday food, but for an occasional treat, it’s amazing. Here are some ideas for serving it:
- Scoop it onto these easy jam thumbprint cookies
- Stir into yogurt
- Slather it on these biscuits instead of whipped cream and strawberries
- Serve with brie or other cheese and gluten-free crackers
- Spread it onto almond flour pancakes
- Drizzle it over ice cream
- Make it into a savory and sweet meat marinade
Easy Peach Freezer Jam Recipe (No Pectin)
An easy recipe for using up fresh peaches. This recipe is a perfect way to add a bit of sweet to your meal.
- 2 cups fresh peaches (peeled and cut into chunks)
- ½ cup honey or maple syrup
- 2 tablespoons lemon juice
- natural yellow food coloring ((Optional – some maple syrup is dark and can affect the color, so if desired you can brighten it up with a few drops of food coloring))
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Peel the peaches with a paring knife, then cut them into chunks. (Feel free to nibble on the skins while you work!)
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Place peaches in the food processor and pulse until they are the peaches are a little chunkier than the final consistency you prefer. The chunks will get smaller after the jam is simmered. Since I like a few large pieces left in my jam instead of a smooth puree, I go light on this step. If you don't have a food processor, place the peaches in a large bowl and use a potato masher instead.
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Transfer the peaches to a heavy saucepan.Bring to a simmer and, then reduce to medium/low heat and simmer for 5 minutes.
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Add the honey or maple syrup and continue to simmer, stirring occasionally, until the peach mixture has thickened enough that a spoon drawn through the center does not immediately fill in. This will take 15-25 minutes.
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Remove the jam from heat and stir in the lemon juice.
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Allow the jam to cool to room temperature, then scoop it into a jar and place it in the fridge. If you want to transfer it to the freezer, make sure to leave a little head space at the top and allow it to chill in the fridge first for a few hours before transferring.
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Store in the fridge for up to two weeks or the freezer for up to six months.
If your peaches are very sweet or you just don’t want as much sweetness, feel free to use less maple syrup.
Frequently Asked Questions
Can I use frozen peaches?
Yes! They don’t tend to be as ripe as fresh peaches and therefore may need to be cooked a little longer to get a smooth consistency, but they will definitely work.
Is it okay to freeze glass jars?
Using the method I described above – leaving a little head space at the top and chilling the jam in the fridge before transferring it to the freezer – I’ve never had a glass jar of jam break. However if you prefer plastic containers, they’ll work, too.
Want More? Easy Jam Recipes To Try
- Strawberry Freezer Jam – I called this recipe “Summer In a Jar,” because every bite is infused with ripe strawberries and sticky sweetness. If you’re curious about working with pectin you’ll find instructions for using it, but it’s totally optional and you don’t need it to make a delicious batch.
- Elderberry & Strawberry Jam – Do you make elderberry syrup? With a few quick additional steps, you can make a jar of syrup AND jam for just .000001% more effort.
- Blackberry Jam – This jam is so easy! You just need four simple ingredients and about 10 minutes of hands-on time to make it.
Have you ever tried making freezer jam? What’s your favorite flavor?
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