Bright Lemon Peach Jam from Frozen Peaches

If you ask me, making jam doesn’t have to wait for peach season.

This simple peach jam recipe uses frozen peaches, which means you can whip up a batch of homemade goodness any time of year. The sweet, familiar taste of summer peaches combines with just the right amount of sugar and a splash of lemon juice.

It’s made with basic pantry ingredients and those bags of frozen peaches you can grab at any grocery store. A bit of patience and gentle stirring is all it takes to turn them into a smooth, spreadable jam.

It’s a foolproof recipe that gives you that fresh peach flavor whenever you’re craving it, perfect for morning toast or afternoon snacks.

What Kind of Peaches Should I Use?

While this recipe calls for frozen peaches, you’ll want to look for packages labeled as “sliced freestone peaches” since these separate easily from their pits and tend to hold their shape better when frozen. Yellow peaches are the traditional choice for jam-making because they have that classic peachy flavor and a natural orange-pink color that looks beautiful in preserves. If you’re buying frozen peaches specifically for jam, check that they’re unsweetened – this lets you control the sweetness of your final product. When you open your frozen peaches, they should be free of ice crystals and freezer burn, with pieces that are individually frozen rather than clumped together in a solid mass. If you’re planning ahead, you can also freeze fresh peaches during peak season when they’re at their sweetest.

Options for Substitutions

Making jam is a bit of science, but there’s still room for some substitutions in this recipe:

• Frozen peaches: Fresh peaches work perfectly here – you’ll need about 4 pounds. Just peel and slice them first. You could also try this recipe with nectarines or apricots, keeping the same weight measurement.
• Pectin: Regular powdered pectin is key for this recipe and shouldn’t be substituted with liquid pectin, as it will change the setting properties. If you want to try low-sugar pectin, you’ll need to reduce the sugar by half and follow the package instructions.
• Sugar: Sugar is crucial for proper jam setting and preservation – don’t reduce it when using regular pectin. If you want to use less sugar, you’ll need to buy specific low-sugar pectin and follow its directions.
• Butter: The butter helps reduce foaming – you can skip it if needed, or use margarine instead. Just be prepared to skim off more foam.
• Lemon juice: Bottled lemon juice is actually preferred here for consistent acidity, but fresh works too. In a pinch, you can substitute with lime juice, but don’t skip the acid – it’s needed for safe preservation.

Watch Out for These Mistakes While Cooking

The biggest challenge when making peach jam from frozen peaches is dealing with excess water content – be sure to thoroughly drain your thawed peaches and cook them down until most of the liquid has evaporated before adding sugar and pectin.

A common mistake is rushing the cooking process – your jam needs to reach a full rolling boil (one that can’t be stirred down) and maintain it for exactly one minute after adding the pectin, or it won’t set properly.

Testing the set point can be tricky, so keep a few small plates in the freezer and drop a spoonful of hot jam onto the cold plate – if it wrinkles when you push it with your finger after 30 seconds, it’s ready.

Don’t skip the butter, as it helps reduce foaming during cooking, and always measure your sugar precisely – reducing the amount can prevent proper setting since pectin needs the exact sugar ratio to work effectively.

What to Serve With Peach Jam?

This sweet and fruity peach jam is super flexible and goes well with all sorts of breakfast and snack options! The most obvious (and delicious) way to enjoy it is spread on warm toast, English muffins, or fresh biscuits right out of the oven. For breakfast or brunch, try mixing a spoonful into plain yogurt or oatmeal – it adds just the right amount of peachy sweetness. You can also use it as a filling between layers of vanilla cake, or spread it on pancakes instead of syrup for a fresh twist on your morning stack. When I’m feeling fancy, I like to serve it alongside a cheese board – it pairs especially well with mild cheeses like brie or cream cheese.

Storage Instructions

Keep Fresh: Once your peach jam has cooled completely, keep it in the fridge in an airtight container or sealed jar. It’ll stay fresh and yummy for about 3-4 weeks. Just remember to always use a clean spoon when scooping out the jam to prevent any unwanted bacteria from sneaking in!

Can: For long-term storage, process your filled jars in a water bath canner for 10 minutes (adjust for altitude if needed). Properly sealed jars will keep in a cool, dark place for up to 18 months. Listen for that satisfying ‘pop’ sound as the lids seal – it’s music to a jam maker’s ears!

Gift: This jam makes wonderful presents! Dress up your sealed jars with cute labels and fabric tops, then store them in a cool, dark place until you’re ready to share. Just make sure to tell your lucky recipients to refrigerate after opening.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5400-5800
• Protein: 6-8 g
• Fat: 18-22 g
• Carbohydrates: 1350-1400 g

Ingredients

• 2 bags (16 oz each) frozen unsweetened peach slices
• 1 box (1.75 oz) pectin
• 6 cups granulated sugar
• 1 tbsp butter
• 3 tbsp lemon juice

Step 1: Prepare the Water Bath for Canning

Fill a tall soup pot or a water bath canner about halfway full with water.

Add 2 tablespoons of vinegar to the water to help prevent mineral deposits on the jars.

Place the pot on the stove and bring it to a boil.

This will be used for processing your jam jars later.

Step 2: Prepare the Sugar and Peaches

• 2 bags (16 oz each) frozen unsweetened peach slices
• 6 cups granulated sugar

Measure out exactly 6 cups of granulated sugar and set aside in a bowl, preferably one with a pouring spout for easy pouring later.

Add the frozen unsweetened peach slices (you can use them frozen or defrosted) to a tall soup pot and turn the heat to low.

As the peaches warm up, chop them until the chunks are about the size of peas.

If you prefer a smoother jam texture, puree the defrosted peaches in a food processor before cooking.

I really enjoy the jam with a few chunky bits left in for texture!

Step 3: Cook the Peach Mixture

• 1 box (1.75 oz) pectin
• 1 tbsp butter
• 3 tbsp lemon juice
• chopped peaches from Step 2

Bring the peaches in the pot to a boil over medium-high heat.

Add the pectin, butter, and lemon juice, stirring well to combine.

Let the mixture cook for five to ten minutes, stirring occasionally to prevent sticking and to help the flavors blend.

I like to add the butter to minimize foaming and get a clearer, more beautiful jam.

Step 4: Add the Sugar and Finish the Jam

• granulated sugar from Step 2
• peach mixture with pectin, butter, and lemon juice from Step 3

Once the peach mixture is boiling, quickly dump in all the prepared sugar at once.

Stir constantly, making sure to scrape down sugar from the sides of the pot so it all blends in.

Continue cooking and stirring until the mixture boils so vigorously that you can’t stir it down.

At this point, set a timer and boil the jam for exactly one minute.

Then, remove the pot from heat.

Precision is important here to get the right jam consistency.

Step 5: Jar the Jam

• hot jam from Step 4

Ladle the hot jam into sterile jars, leaving some headspace at the top.

Wipe the rim of each jar with a damp dishcloth to ensure a good seal.

Place a lid on each jar, making sure it sits flat and level.

Secure the lids with canning rings, tightening them just with your hand.

I always use a clean cloth to avoid any stickiness on the jar rim.

Step 6: Process the Jars in the Water Bath

Carefully lower the jam-filled jars into the boiling water bath prepared in Step 1.

Repeat the jarring process until all the jam is used, mixing jar sizes if needed.

Process the jars in the water bath for 10 minutes to properly seal and preserve them.

Step 7: Cool and Store the Finished Peach Jam

Using a jar lifter, take each jar out of the water bath and place it gently on a cooling rack.

Do not touch or move the jars until they are completely cool to allow the seals to set.

If any jars do not seal, refrigerate and use them within about 3 weeks.

For a pop of brightness, I sometimes add a dash of extra lemon juice to a jar before closing it!