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Summer is almost here and that means it’s homemade jam season! I LOVE making homemade jam and this Easy Freezer Peach Jam is one of my favourite jam recipes to make with fresh juicy peaches that are so plentiful in the summer time. It’s simple, delicious, and easy to make in just a few minutes with no pectin!
If you’re not a big fan of the canning process you’re going to LOVE this recipe! Don’t get me wrong, some of my dearest memories are of making batch after batch of jam with my mom and grandma in the summer when I was a child but unless I’m going to go all out and make enough jars of jam to last us a whole year, I always forgo the canning process and make some good old freezer jam instead. It’s really just as good and it’s SO quick to make, especially in small batches – even without pectin!!
I’ve shared so many of my favourite homemade jam recipes with you before, like this Easy Chia Seed Blueberry Jam, this Easy Black Currant Jam, and this Easy Chia Seed Strawberry Jam. This Easy Freezer Peach Jam is another one of my favourite jam recipes that’s just as easy as the others! You’re going to love it!
If you’ve never made pectin-free jam before, this Easy Peach Freezer Jam recipe is a great one to start with.
Here are all my best tips for making your own no-pectin jam at home:
- Use sugar. I know, I know, everyone’s on the I-hate-sugar bandwagon (including us!), but even if you use high pectin fruit like berries or peaches, unless you use sugar the jam just won’t set. Trust me, I’ve tried.
- Use an instant-read thermometer. Boiling for a certain period of time is a good way to ensure the jam sets but measuring the temperature as it boils is truly a no-fail way to ensure you get that thick, jam-like texture every time. Go for 220 degrees Fahrenheit at low altitudes and 218 degrees at high altitudes. Get my instant-read thermometer HERE (affiliate link).
- Let it cool in the jars. Heat up your jars before adding the boiled jam into them (I soak them in hot water and dry them well first) and let them cool, covered, on the counter until they reach room temperature before adding them to the fridge.
- Use high-pectin fruit. Fruits like apples, peaches, berries, and currants all contain naturally-occurring pectin which helps the jam set up all on its own.
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Looking for more delicious peach recipes? You’ll LOVE this Peach Cobbler Muffin Recipe, this Easy Classic Peach Pie Recipe, and this Peach Streusel Cake Recipe!
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I hope you enjoy this jam recipe as much as we do! Let me know in the comments below, what’s your favourite kind of jam? I’d love to know!
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Looking for more?
EASY NO-BAKE CHEESECAKE RECIPES & TIPS
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Easy Peach Freezer Jam
This Easy Peach Freezer Jam is a simple and easy homemade jam recipe made with fresh peaches! Only 3 ingredients, no pectin, and no canning required!
Recipe: Ingredients
- 8 ripe peaches pits and skin removed
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Recipe: Instructions
- Add the peaches to a deep pot along with the sugar and lemon juice.
- Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
- Use a potato masher to mash the peaches until they begin to fall apart.
- When the mixture begins to boil, continue to stir every 30 seconds or so.
- Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
- Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
- Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into a standard mason jar. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
- Add the lids to the jars and allow to cool at room temperature until completely cool.
- Store in the fridge and enjoy on toast, scones, or however you like!
Recipe: Notes
Use the proper water-bath canning process to create a shelf stable version of this recipe, if desired. The recipe, as it is, is a refrigerator or freezer jam.
This recipe makes about 1 1/2 cups of jam (to fill a large standard mason jar).
Store this jam in the fridge (for up to 2 weeks) and in the freezer for up to 6 months.
Recipe: Nutrition
Nutrition Facts
Easy Peach Freezer Jam
Amount Per Serving (2 tablespoons)
Calories 110
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 222mg6%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 26g29%
Protein 1g2%
Vitamin A 380IU8%
Vitamin C 8mg10%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I know this is a daft question but why is this called freezer jam??
Hi Laura! This recipe is called Freezer Jam because as it is, is not a shelf stable jam, but rather a refrigerator or freezer jam.🙂
Hello! I just made this, and it tastes great. I was wondering if I could ship it to someone? Would it be able to last in the mail? Thank you!
I wouldn’t recommend this as it needs to stay cold.
Love that the reclpe seemed so doable. Thank you!
One aside, my peaches must have been very juicy as it took at least 25 minutes to reach 212 …and then I decided that would have to do!
Crossing fingers as it cools!
Beautiful photos have left me hungry!!
Thank you Julia!!🙂
My peaches are already cut up into chunks. How many cups would your recipe use?
About 8 cups. Happy cooking!
My grandmother used to make red current jelly and it was delicious. I would love to see a recipe for that.
That sounds delicious! Thanks for the idea! Right now we only have this Black Currant Jam: https://thebusybaker.ca/best-ever-black-currant-jam-no-pectin/.
How long would this last in the refrigerator?
And if we put it in the freezer, do we defrost before use?
Thanks!!
You can store this jam in the fridge (for up to 2 weeks) and in the freezer for up to 6 months and either thaw it slowly in the fridge or in a bowl of water. Hope this helps!🙂
Thank you for the great recipe! So simple. I had some tired-looking peaches on my counter and this is just what was needed to quickly transform them into deliciousness.
You’re welcome! Let us know it turns out!!🙂
This looks simple and delicious. This will be my first jam attempt ever. So if I were to can for shelf storage this would be fine for this recipe as well?
Hi Joy! Use the proper water-bath canning process to create a shelf stable version of this recipe, if desired. The recipe, as it is, is a refrigerator or freezer jam. Hope this helps!
Very good and delicious! Even my “anti-sugar” friend loves it. Could you do this recipe with frozen fruit?
Frozen fruit has a higher water content so I wouldn’t recommend using it in this recipe. Hope it helps! Thank you for taking the time to leave your feedback!
Can you give me an idea how many peaches to use in either pounds or cups? This looks like an amazing recipe!
You’ll need about 4-4.5 cups diced peaches or 4.5-5 cups sliced peaches for this recipe.
I’m excited to try this. Where did you get that cute jar to put it in?
From a cute german boutique from Romania.
Can you use less sugar in this recipe? Needs to be diabetic friendly
We have never tried it with less sugar and we don’t think it will work as sugar is the ingredient that gives the jam it’s texture
Hi calling for eight peaches is that 8 cups I have fresh peaches on my tree
8 fresh peaches should give you about 4-4.5 cups diced peaches or 4.5-5 cups sliced peaches.
I have a question about the water bath? I’ve made strawberry freezer jam and never did the water bath, why is it needed for this???