Easy Peach Freezer Jam from Frozen Peaches
This year taught us exactly why we put up food. A late frost swept through Utah Valley this spring and took almost the entire peach crop with it. The orchard just down the road from me lost almost everything. Rows of bare trees where there should have been summer fruit.
And yet, I still have peach jam. Last summer, when the peaches were perfect we froze a big batch of the extras. Today those peaches from a year ago become jam, and every jar tastes like the summer the frost tried to take from us.
That is the quiet magic of freezer jam. With Jam in a Jiffy, our no-cook mix, you never boil a thing or heat up your kitchen, and you use about half the sugar that a traditional pectin recipe calls for. You add your fruit, you stir, and in under 15 minutes it is portioned and in the freezer, waiting for you fresh all year long.
In the video I make a batch start to finish, then spoon over warm buttered toast, which is honestly my favorite summer breakfast. Give it a watch, then scroll down for the recipe, a few of my favorite ways to use it, and the questions I get asked most.
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RECIPE
Peach Freezer Jam with Jam in a Jiffy
This is the easiest peach jam you will ever make, and it works beautifully with fresh peaches in season or frozen peaches you put up last summer. There is no cooking and no water bath canning. Because it is never heated, the jam keeps that bright, fresh peach flavor instead of the flat taste you get from a long boil, and you can see the real peach pieces right there in the jar.
Peach Freezer Jam
Ingredients
- 4 cups (2 lbs) fresh or frozen peaches, peeled, and diced or crushed
- 1 pouch Cornaby’s Jam in a Jiffy (red 18 oz bag)
Yield: Approximately 6 cups Servings: About 48 (2 Tbsp each)
Instructions
If you are using frozen peaches, thaw them first.
Peel the peaches, then dice or crush them to the texture you like, chunky or smooth.
Slowly pour in the entire pouch of Jam in a Jiffy while stirring, and keep stirring until smooth, about one minute.
Let it stand for about five minutes to set up, then give it a final stir. Spoon into jars or freezer-safe containers.
Refrigerate for up to 2 weeks, or freeze for up to 1 year. It tastes just as fresh the day you open it as the day you made it.
Pro Tip
Not every year bears the same fruit, some years have juicy peaches, and others are more dry. If you notice your mashed fruit is not nice and juicy add up to 1/4 cup of water or apple juice to your fruit before adding your Jam in a Jiffy!
SERVING IDEAS
WAYS TO USE IT
This is my favorite summertime treat, and I add it to just about everything. I will even eat it plain off the spoon. Here are a few of my family’s favorite ways to enjoy my fresh peach jam. I hope you love it as much as we do!
Family Favorites
On warm buttered toast. This is the one. Warm toast, good butter melting in, and a thick spoonful of peach jam on top. It is my favorite breakfast, full stop.
Over vanilla ice cream. Spoon it straight over a scoop for an instant peaches-and-cream sundae. Warm it slightly first if you want a pourable sauce.
Swirled into yogurt or oatmeal. Stir a spoonful into plain Greek yogurt or a warm bowl of oatmeal for a fresh hit of summer peach any morning of the year.
On a cheese board with brie. A spoonful of peach jam next to a wedge of soft brie might be my favorite easy appetizer espically in late summer. The sweet peach and the creamy cheese were made for each other.
On breakfast, any style. Pancakes, waffles, French toast, or a puffy oven pancake. Warm peach jam belongs on all of them.
COMMON QUESTIONS
Frequently Asked Questions
Can you make peach jam without cooking?
Yes. This is a true no-cook freezer jam. You stir Jam in a Jiffy into your peaches, let it stand a few minutes, and it is done. Nothing ever goes on the stove, so the fruit keeps that fresh-picked peach flavor.
Can I use frozen peaches?
Absolutely, and it is one of the best reasons to make freezer jam. Freeze extra peaches when they are perfect and ripe in the summer, and you can turn them into fresh-tasting jam any time of year.
Do I need pectin or Sure-Jell?
No. Jam in a Jiffy already has everything it needs to set, so you never buy or add any separate pectin, Sure-Jell, or Certo. One bag of mix and your peaches are all it takes.
Is this a low sugar jam?
Yes. Jam in a Jiffy uses about half the sugar of a traditional cooked pectin recipe, which usually calls for around four cups. Less sugar means more of that real peach flavor comes through.
Can I mix peaches with other fruit?
Yes, and it is a great way to make your own flavors. Peach raspberry and peach blackberry are both wonderful. Just keep your total fruit at about 4 cups.
Why is my freezer jam runny?
The most common reasons are pureeing the fruit while also adding the water. For a thicker jam, dice the peaches by hand, and give the jam its full standing time, since it keeps setting up as it rests.
How long does homemade peach freezer jam last?
In the refrigerator it keeps for up to 2 weeks, and in the freezer it lasts up to 1 year. Make a big batch when peaches are in season and enjoy summer flavor long after the trees are bare.
Do I need to peel the peaches?
I like to peel mine for a smooth, classic peach jam texture. If you do not mind a little peel, you can leave it on, but peeled gives you that soft, spoonable result most people are after.
Can I can this jam on the shelf instead of freezing it?
This is a fridge and freezer jam, not a shelf stable water bath canning recipe. Storing it cold is exactly what keeps it so quick and fresh. If you want to can peaches for the shelf, look into Cornaby’s E-Z Gel and Thick Gel, our canning approved thickeners.
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Naomi learned to cook before she could see over the counter. Growing as a Cornaby meant learning to put up jam before summer ended, making and canning homemade pie filling, and feeding a family with ingredients you could name. Five generations of tradition show up in every recipe she shares. Nothing fancy. Nothing artificial. Just food worth making.
