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Peach freezer jam in a glass jar
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4 from 4 votes

Easy Peach Freezer Jam Recipe (No Pectin)

An easy recipe for using up fresh peaches. This recipe is a perfect way to add a bit of sweet to your meal.
Course Condiments
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 32
Calories 33kcal
Author Heather Dessinger



  • 3 cups fresh peaches peeled and cut into chunks
  • 1/3 cup honey (mild, light-colored honey works best)
  • 2 tablespoons lemon juice
  • natural yellow food coloring (Optional - Some darker honeys can make the jam a little brownish, so if you want to you can brighten up with a few drops of food coloring)


  • Peel the peaches with a paring knife, then cut them into chunks. (Feel free to nibble on the skins while you work!)
  • Place peaches in the food processor and pulse until they are the peaches are a little chunkier than the final consistency you prefer. The chunks will break down into slightly smaller pieces as the jam simmers. If you don't have a food processor, place the peaches in a large bowl and use a potato masher instead.
  • Transfer the peaches to a small saucepan.
  • Add the honey and 1 tablespoon lemon juice and bring to a simmer. Simmer for 15-25 minutes, stirring occasionally until the jam is ready. When your mixture has been simmering for about 15 minutes, begin stirring more frequently.
    How to know the jam is ready: Look for "lag time" when you draw your spoon/spatula through the bottom of the pan. Before it's ready the space created by your spoon will fill quickly. As it thickens it will fill more slowly. Your jam is ready when it take a couple of seconds to refill after you draw your spoon through. Don't worry, it will thicken more as it cools.
  • Remove the jam from heat and stir in the remaining tablespoon of lemon juice.
  • Allow the jam to cool to room temperature, then scoop it into a jar and place it in the fridge. If you want to transfer it to the freezer, make sure to leave a little head space at the top and allow it to chill in the fridge first for a few hours before transferring.
  • Store in the fridge for up to two weeks or the freezer for up to six months.


Serving: 1TBSP | Calories: 33kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg