Peach Freezer Jam

3 Reviews
From the EatingWell Kitchen

This fruit spread-style peach jam can be made with no sugar at all, but we use 1 cup sugar for just a touch of sweetness (up to 3 cups sugar can be used for a sweeter jam). If you want to use glass canning jars, be sure to choose wide-mouth dual-purpose jars made for freezing and canning. These jars have been tempered to withstand temperature extremes.

Ingredients 768 servings

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  • 2 pounds ripe peaches, pitted and quartered (5-6 peaches)
  • 1 3/4 cups unsweetened white grape or apple juice
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1 1.75-ounce package “no sugar needed” fruit pectin, (see Tip)
  • 1-3 cups sugar

Preparation

  • Active

  • Ready In

  1. Coarsely chop peaches in a food processor. Measure out 3 cups. (Reserve the rest for another use, such as a smoothie.)
  2. Place white grape (or apple) juice, lemon zest and juice in a large saucepan. Gradually stir in pectin; continue stirring until completely dissolved. Place over medium-high heat and bring to a full rolling boil (a boil that cannot be "stirred down"), stirring frequently. Boil hard for 1 minute. Remove from the heat.
  3. Immediately stir in the chopped peaches. Stir vigorously for 1 minute. Stir in sugar to taste until dissolved.
  4. Divide the jam among six 8-ounce canning jars, leaving at least 1/2 inch of space between the top of the jam and the top of the jar (this space allows the jam to expand as it freezes). Cover with lids and let the jam stand at room temperature until set, about 24 hours. Store in refrigerator or freezer until ready to use.
  • Make Ahead Tip: Refrigerate for up to 3 weeks or freeze for up to 1 year. Defrost frozen jam in the refrigerator.
  • Equipment: Six 8-ounce wide-mouth glass or plastic canning jars
  • Tip: “No sugar needed” pectin cannot be used interchangeably with regular pectin.
  • Variations: This recipe can be adapted to make other fruit jams. Substitute 3 cups chopped or crushed fruit of your choice for the peaches and follow Steps 2 through 4. Cranberry-raspberry juice can be used instead of apple or white grape juice. Omit lemon zest and lemon juice if desired. Here's the amount of fruit you'll need to start with to get 3 cups chopped or crushed: Blueberries: about 2 pounds or 2 1/2 pints; remove any stems, crush with a potato masher Cherries, sweet or sour: about 2 1/4 pounds; remove stems and pits, finely chop Raspberries: about 2 pounds or five 6-ounce containers; crush with a potato masher Strawberries: about 3 pounds; hull and crush with a potato masher
  • Variations provided by Jarden Home Brands. For more information on preserving and more jam recipes visit freshpreserving.com.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 16 calories; 0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 19 IU vitamin A; 1 mg vitamin C; 0 mg calcium; 0 mg iron; 1 mg sodium; 20 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free food

Reviews 3

July 18, 2016
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By: EatingWell User
Please fix the recipe Apparently, your recipe is wrong, so the jam doesn't set up. I followed your recipe, and it is just a puree now. For those of us who aren't experienced jam makers, we wouldn't know your recipe is wrong, so please fix it. Pros: Tastes good Cons: Didn't set up
September 21, 2012
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By: EatingWell User
Excellent Taste but MIND THE TYPO in the recipe! USE 3/4 C of apple juice, NOT 1 3/4 cups! Other than that this recipe should work great. I used low/no sugar pectin and used about 2 Tbsp of Xylitol for the sweetener. It almost didn't need any sweetener at all. I also pureed the peaches vs. chopping. I followed the original recipe as written and have 22 jars of unset jam, but it tastes SUPER YUMMY! Going to try cooking it with more pectin and see if I can get a gel, otherwise we will just put it on the bread with a spoon and use it on pancakes (or just out of the jar). It took me a bit of googling to realize what the problem was, but all other freezer recipes I found called for only 3/4 c water or juice so I am pretty sure that is it. Pros: Easy and absolutely delicious Cons: Just the typo
September 30, 2011
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By: jedibabe
YUM! The flavor of this recipe is absolutely amazing, but mine never jelled. This is my first attempt at making freezer jam, or jam of any type, so it's probably something I did (or didn't do!), but even if I just use this on pancakes it was so worth the effort! Pros: Tastes amazing Cons: Didn't jell