If you’ve read my blog for any length of time you pretty much know I LOVE canning. Seriously, I could move to an island where all they did was can all day, and I would be totally happy.
Just give me a little sugar, some fruit and a couple of jars and I’m good. But sometimes I don’t always have time to whip out the canner and go through the whole hot water bath canning process so I cheat and make freezer jam instead.
This peach freezer jam took all of about 10 minutes to make. It was that easy! I kid you not.
So what are you waiting for? Go find some peaches and make some jam.
Fast and Easy Peach Freezer Jam
Ingredients
2 pounds fresh peaches, peeled, pitted and chopped
1 1/3 cups of sugar
4 tablespoons Ball Real Fruit Instant Pectin
Instructions
Place your peeled, pitted and chopped peaches in a blender and puree {or with a potato masher} and set aside.
In a separate bowl, stir the sugar and pectin together. Slowly add fruit and whisk together for 3 minutes until all the ingredients are incorporated.
Pour peach jam mixture in to freezable containers making sure to leave at least 1/2 inch headspace to allow for the liquid to expand once in the freezer. Let jam stand 30 minutes before placing containers in the freezer.
This recipe makes 8 cups of peach freezer jam.
A few of my favorite canning books:
- The Blue Chair Jam Cookbook
- Food in Jars: Preserving in Small Batches Year-Round
- Ball Complete Book of Home Preserving
- Put ’em Up!: A Comprehensive Home Preserving Guide
- Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen
See More of my Canning Recipes HERE
Need a canner? I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack. And if you need a tool kit, I use one similar to this one.
coleen says
Question….how long will the peach jam last in the freezer?
tc says
Okay Mavis I think you need to book a trip to the central coast of California (wine country), you are invited for dinner and I will bring my neighbors over so you can give us all a first hand lesson, we supply fine wines, a gourmet dinner, breakfast etc. we compare notes on gardening, saving food from the landfill etc.
Actually I am sure you would be welcome in more places, you might want to think about that and blog about it, it could be a lot of fun and cheap holiday for you? Can we be the first on your list?
Heather says
I just made two batches and it is yummy! I also added some ginger 🙂
Mavis Butterfield says
Yay! I’m glad you liked it Heather.
Beth says
Is that 2lbs before or after peeling and pitting? Thanks!
Pam says
Can you use frozen peaches
Kathy burdick says
No cooking of jam?
Liz says
Is it two pounds before of after pitting? I weighted before and made a bath by only got 5 cups of jam……
Margaret says
Mine didn’t gel it’s runny what can I do
Amy Kenworthy says
I’m very pleased to have found your peach recipes and will definitely implement them. I did want to add that one downside to bottled lemon juice is that it contains sulfites, a common allergen. If you share your peach products with others, you may want to revert to fresh lemon juice.
Beau Zho says
Makes 4 half pints
Judy says
No cooking the peaches? How about frozen peaches?