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Easy Small-Batch Peach Freezer Jam (No Pectin) – Best Homemade Recipe

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This easy small-batch peach freezer jam requires no pectin and uses simple ingredients like ripe peaches, sugar, and lemon juice. It’s quick, forgiving, and tastes like fresh summer peaches in a jar.

Ingredients

Scale
  • 3 pounds ripe peaches (about 6–8 medium peaches)
  • 2 cups granulated sugar
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon vanilla extract (optional but recommended)
  • Pinch of salt

Instructions

  1. Prepare your peaches: Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each peach. Drop peaches into boiling water for 30-45 seconds, then transfer to a bowl of ice water. Peel, pit, and chop into small chunks (about 4 cups).
  2. Mash the peaches: In a large pot, mash the chopped peaches with a potato masher or fork, leaving some chunks for texture.
  3. Add sugar, lemon juice, and salt: Stir in sugar, lemon juice, and a pinch of salt. Let sit for 10 minutes to draw out juices.
  4. Cook the jam: Place pot over medium-high heat and bring to a full rolling boil, stirring frequently. Reduce heat to medium and cook for 15-20 minutes, stirring often, until jam thickens and bubbles become bigger and slower.
  5. Test for doneness: Place a small plate in the freezer before cooking. Spoon a small amount of jam onto the cold plate, let sit 30 seconds, then run your finger through it. If it wrinkles and doesn’t flood back together, it’s done. If runny, cook 2-3 more minutes and test again.
  6. Stir in vanilla: Remove pot from heat and stir in vanilla extract if using.
  7. Cool slightly: Let jam cool in pot for 5-10 minutes to thicken slightly.
  8. Fill your jars: Ladle warm jam into clean, dry freezer-safe jars, leaving 1/2 inch headspace. Wipe rims clean and screw on lids.
  9. Cool completely: Let jars cool to room temperature on the counter (1-2 hours). Jam will continue to thicken.
  10. Freeze or refrigerate: Label jars with date and freeze for up to 6 months, or refrigerate if using within 3 weeks.

Notes

Use the ripest peaches for best flavor. The cold plate test is more reliable than a thermometer. If jam is too runny, re-cook for 5-10 minutes. If too thick, next time test earlier. Skim off any foam that forms on top for clearer jam. Flavor improves after a few days in the fridge.

Nutrition

Keywords: peach freezer jam, no pectin jam, small batch jam, homemade jam, peach jam recipe, easy jam, summer jam, freezer jam

Find it online: https://norasfoods.com/easy-small-batch-peach-freezer-jam-no-pectin-best-homemade-recipe/