How to Make Peach Freezer Jam

Are you canning all you can? Don’t worry. I’m not, either. I would love to one day be super DIY-cute and canny, especially next Summer, when we plan to grow lots more fruits and veggies, and give away my jarred efforts to friends all humbly-and-farmer-girl-like. Alas, I am not there yet. As I have mentioned, we have an abundance of fruit already this year from a peach and apple tree in the front yard and already much has fallen. I have done my best with pie-making and crisp-baking, and have since moved on to this super simple jam.

Freezer jam is awesome because it takes very little time and investment. It keeps for about a year in the freezer, though you have to use it within three weeks, once you move it to the fridge. I didn’t have to sterilize jars and submit to all the steps of regular canning, which I imagine to be Herculean. I love how quickly this came together; I put four cups of fruit to good use and don’t have to wade through another delicious pie (the horror). This morning, I plucked a big wooden bowl full of stone fruit, followed the recipe on the Ball Jar website, and now I am swimming in jam. This is how I kicked it out.

Peach No-Cook Freezer Jam
Adapted from a recipe on the Ball Jar website; Makes 5 half pints.


  • 4 cups crushed peaches, pitted
  • 1 1/2 cups sugar
  • 5 tablespoons instant pectin


1. I skinned the peaches by shocking in boiling water for thirty seconds then submerging them in a big bowl if ice water.

2. The skin peeled off easily with my fingers.

3. I pitted the peaches by pulling the flesh apart with my hands. Stoned the peaches?

4. Using a large slotted spoon, I crushed/mashed the peaches thoroughly, but not completely, so that some chunks remained.

5. I removed the fruit to a bowl, and measured out 4 cups into a bowl with the granulated sugar and the pectin. [Aside, when I was a little girl, I tried to grow a peach tree by planting the pit in our backyard. I was so sad when a magical tree never grew.] I integrated the fruit, stirring for three minutes.

6. I filled the jars and covered, let stand for thirty minutes.

7. I froze all but one plastic jar, using it to slather an English muffin with unsalted butter and sweet peach jam. Heaven!

I really think everyone should make this stuff. The effort-to-reward ratio is exactly right, and it tastes so much fresher and cleaner than store-bought. All is right with the world. Grow those victory gardens and remember, when you ride alone, you ride with Hitler. Happy end of Summer!

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. I’ve read several recipes for peach freezer jam. They all vary on fruit, pectin sugar ratios. Yours is the only only that does not use lemon juice….did you jam turn dark? All other blogs I’ve read everyone had a total failure this yr using he instant pectin. I’ve had great success with the instant (freezer) pectin using strawberries. I decided this yr to make peach also. Today I bought a peck of peaches and a flat of strawberries and was going to start jamming tomorrow, but now I’m concerned about the peach

  2. Jillian…
    Was it the Ball Instant Pectin you used, rather than Classic? I’ve had no success with that, but I did not use that much pectin, as stated in the Ball recipe on the jar. Just syrup!

    I do see your peach pieces are larger than mine, but the recipe said ‘finely chopped’.


  3. Hi – and thanks for the recipe – I’m thinking I can adapt it for the 8cups of apricots in my freezer from June – so many so fast, I just sugared and froze them whole. They are still bright yellow so I think the sugar alone keeps the fruit from turning brown. Apples are different, and pears too, I imagine will turn dark without some type of acid to the flesh.
    And now, Jillian – when you liked Karen’s “peck of peaches” to be sure you know – (and everyone else out there under 40)- that a peck is a volume measure of produce! (as is a bushel) Remember “Peter Piper picked a peck of pickled peppers” and an old saying (or song??) “I love you – a bushel and a peck”! Wish I knew what came after that but my mom used to say that to us growing up (50 years ago) and I wonder if anyone out there knows the rest of the saying/tune.
    Happy Fall!

    1. I love you, a bushel and a peck
      A bushel and a peck, and a hug around the neck
      A hug around the neck, and a barrel and a heap
      A barrel and a heap, and I’m talking in my sleep about you!

    2. This is an old “tongue twister” I knew as a child:

      Peter Piper picked a peck of pickled peppers.
      A peck of peppers Peter Piper picked.
      If Peter Piper picked a peck of pickled peppers,
      How many peppers did Peter Piper pick?

  4. WOW – thanks, Kurt! I mentioned this to my older sister Mickie – she remembered the words and the TUNE! So, thank you so much, for bringing back those memories!
    We grew up with a whole bunch of sing-songs that I’d forgotten by the time I had kids; they’re grown now. I have my dear sister Mickie, who can recite and sing stuff that a few of us have just an inkling of memory left. Maybe the 30somethings can bring those back for their children and they won’t be lost forever. There’s probably a website where we can all find these neat little ditties that a whole generation knew and loved. Anyone know where that site is?

  5. how about this one:

    “Sing a song of sixpence, a pocket full of rye. Four and twenty blackbirds baked in a pie”.

    All the best childrens songs and stories are terrifying.

  6. “When the pie was opened the birds began to sing,
    And wasn’t that a danty dish to put before the King!”
    Great! Thanks, Jillian!
    I’m trying to think of the really old ones – I’ll have to get my sis in for us!

  7. I just made this peach jam (my first ever batch), but all the other recipes I’ve read said to leave at room temperature for 24 hours, and yours said 30 minutes. I left it on the counter for at least an hour, but I have to say, my jam is quite runny. Delicious, but not jam like. What did I do wrong? I don’t want to ruin another batch (Thank goodness I just made a small one). I don’t know what the ones in the freezer will be like yet.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.