Peach Freezer Jam - Eating Well Magazine

Recipe by Kiersten Phae
READY IN: 25mins


  • 3
    cups peaches, mashed. About 6 peaches
  • 1 34
    cups unsweetened white grape juice or 1 3/4 cups apple juice
  • 12
  • 1
    tablespoon lemon juice
  • 1 34
    ounces of no sugar needed pectin
  • 1 -3
    cup sugar


  • Place white grape (or apple) juice, lemon zest and lemon 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.
  • Immediately stir in the mashed peaches. Stir vigorously for 1 minute.
  • Stir in sugar to taste until dissolved.
  • 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.
  • This keeps 3 weeks in the refrigerator or 1 year in the freezer.