Peach Jam for the Freezer

An alternative to water bathing canning homemade jams and jellies is to make Freezer jam and jellies. That is what I did with some nice peaches I had. We have had a lot of peach pie this year and I wanted to try this recipe instead.
 The recipe (directions) are from a Martha Stewart Living Magazine. I did cook it about double the time the recipe called for as I cooked it at a lower heat setting than called for. I did not want the jam to scorch and I hate to skim foam off of jams and jellies, hence the lower heat. 
 The only thing this will do is take longer to thicken. Test the jam on a cold plate that has been in the freezer. We like ours a little on the soft side so that is what I aimed for.
There is no commercial pectin in this recipe so it will take longer to jell anyway.
 For the taste of summer all winter long this is a good way to do it. It is for a small batch so you don’t have a lot to handle at once and unless you live in Peach Country this helps on the budget. Small household, just don’t eat as much as we did when I had teenagers at home.

Peach Jam

3 pounds of fruit*
3 ⅓ cups sugar
¼ teaspoon coarse salt
2 Tablespoons fresh lemon juice (you can use fresh here as you are not canning it)
 Peel, (leave peeling on optional) chop into 1 inch pieces discarding pits.
Stir together fruit, sugar, and ¼ teaspoon coarse salt in a large heavy pot. Bring to a boil; stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil stirring frequently until bubbles slow, chunks of fruit show at top and mixture clings to a spoon. 14 to 28 minutes. Test a spoonful on a cold plate to see if it is setting.
 Ladle Jam into clean, hot containers leaving ¾ inch headroom. Allow to cool. When cool cover and store in refrigerator for one month or freezer for up to a year.

*Use 3 pound peaches
1 ½ pound peaches,   pound plums
3 pounds of plums
or 1 pound each of berries of your choice to equal 3 pounds.


  1. One word for today...........YUM

    1. Yes, it really is, thought I would try the peach. plum combo.

  2. Your peach jam looks delicious. Mine always comes out too soupy. I am going to try your recipe. Thanks for posting it.

    1. We sure liked it. It does take longer to jell with out the pectin but you can cook it to the consistency you like this way.


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