An incredibly fresh tasting jam, this Peach Freezer Jam is beyond simple to make. This low-sugar peach jam recipe is perfect for beginners or for anyone without canning equipment.
Use a paring knife and cut the peach around the middle to separate. Remove the pit. If you have peaches that are cling peaches (the peach won't easily separate), you can cut them using the tutorial in this post on how to cut a peach in 15 seconds.
Add one layer of peaches at a time to a pot of boiling water for about 60 seconds. Once you can see the skin starting to come away from the flesh, it’s time to take them out.
Remove using a slotted spoon and place in an ice bath for 1 minute.
Use the slotted spoon to remove the peaches from the ice bath. Grab one of the peaches and gently peel the skin back.
Use a food processor, or blender to chop the peaches. I find the best texture is a mix of mostly puree with some chunks of peach mixed in. It really comes down to your preference.
In a mixing bowl, combine 3 1/2 cup of peaches, 1 cup sugar, 1/4 cup freezer jam pectin, and 2 tbsp lemon juice. Mix with a large spoon for three minutes.
Pour into your preferred containers, put the lids on, and allow them to sit at room temperature for 30 minutes. Then freeze!
*You need 3 1/2 cups of pureed peaches for this recipe. Depending on the size of your peaches, it may take 3-4 large peaches to yield 3 1/2 cups of puree.
Peach freezer jam is good for three weeks in the fridge or 9-12 months in the freezer.