SUGAR FREE PEACH FREEZER JAM

Guess what tastes absolutely phenomenal on toast, with crackers and even when topped on some vanilla ice-cream? That’s right! Peach jam! And you know what’s even better??? SUGAR FREE PEACH FREEZER JAM!!

NAILING THE SUGAR FREE PEACH FREEZER JAM

So whether you’re on a healthy eating regime looking to stick to homemade food as much as you can, or are just looking to give jam-making a shot, peach freezer jam can be a great option to get started with.

Here’s helping you do just that! Read on to discover the simplest, most practical peach freezer jam recipe, just how it’s made into a sugar-free jam, along with some really helpful tips and tricks to make sure you nail it the very first time!

Sugar Free Quick Peach Freezer Jam Recipe

Packed with the goodness of fresh fruit and ready in no time at all, this freezer jam recipe is an absolute must-try. And of course, peaches, with their antioxidant and vitamin-packed content, can be a great fruit to get started with.

Simple Ingredients: Getting your freezer jam right

You’ll want to use fresh, ripe peaches. Peaches that are past their prime will be mushy and bruise too easily. They should be soft with still a bit of structure to them, and as long as they are still juicy, they can be used. 

Don’t use any peaches that are bruised, discolored or smell fermented. 

Peel the peaches. Spending the time on peeling those peaches will pay off in the long run. The peels will create an unpleasant texture in your peach preserves. I have a tutorial on an easy way to peel peaches! 

Lemon juice – try to use freshly squeezed lemon, but if it’s not available, bottled real lemon is acceptable. 

For this simple freezer jam, I used a brand of sugar-free packaged pectin. There are plenty of other sugar free pectins on the market that you can purchase to help make your freezer jam sugar free and perfect for a diabetic-friendly jam.  Look below to see a few brands that I linked that are easily ordered through Amazon and delivered right to your door. 

The pectin also helps to thicken up the fruit so it’s more of a jam-like consistency. Pectin is derived from apples, so most times, it’s a naturally occurring ingredient that’s been used for years in preserving. 

Use freshly cleaned and dried containers. Jars can be used in the refrigerator and if you’re going to freeze the jam, I would use a freezer-safe container. Remember that jars need at least an inch or two headspace in the jar or it may crack upon freezing. 

What’s the difference between regular jam and freezer jam?

So both versions have their pros and cons. Both can use a fair amount of sugar which isn’t a big deal. Most times. 

But it’s a big problem is you’re diabetic or simply don’t want to include that much sugar in your body.

Regular jam requires that you boil the fruit with a lot of sugar. The sugar helps to preserve the fruit but also adds a bit too much sweetness to your final product.

Freezer jam also requires the use of sugar typically, but because we aren’t going to preserve it for a months on a shelf, we don’t need to use as much sugar as a shelf stable jam, (and one can even use the sugar free versions of the pectin), because the jam will be kept either in the refrigerator or in the freezer. 

Hence.. the name, freezer jams. LOL 

Fortunately, we have access to sugar-free options, and the option that I used, (along with other options), can use alternative sugars to sweeten up the jam.

Some people don’t like these sort of sweeteners, but for the most part, I’m ok with them. 

Freezer jams don’t require the sterilization and water bath processes that you need to carry out with shelf stable jams. However, the benefit of shelf stable jams is just exactly that – that they can stay on your pantry shelf (sealed), for months without having to be refrigerated or taking up space in your freezer. 

Using pectin that requires sugar

That’s not a problem to use pectin that requires sugar. You’ll want to use white, granulated sugar, or a fine sugar for your jam.  (not confectioners sugar). 

The recommendations that I mentioned for a sugar free jam are the same in terms of prepping the peaches for making the preserves. After the peaches are peeled, I would follow the back of the box’s instructions on how to make a boiled, sugared peach jam. 

What Other Fruits Can I Make Freezer Jams With?

Oh my goodness, the list is really endless. You can use any fruits you prefer really. Some popular kinds are: 

• Strawberry
• Rasberry
• Nectarine
• Cherry
• Apricot
• Blueberry
• Saskatoon Berry
• etc

Plus, you can also mix and match fruits of your liking to create freezer jams. 

Is There Any Fruit You Wouldn’t Use For Freezer Jams?

Personally, I wouldn’t use bananas, (but if you have a lot, I have a great Banana Butter Recipe you could use them up for!), and also any fruits that are in the melon family. (Eg: watermelon, cantaloupe, etc) 

Tips To Make It Right: 

1. – When filling your containers to freeze, be sure to leave 1″ space to allow for expansion.
2. – Using glass to freeze is fine, but be sure to leave even more space in the jar to allow for expansion so the glass doesn’t shatter.
3. – I prefer to use freezer safe, BPA free, containers to freeze my jams.
4. – Use only fresh, ripe, in-season fruit for the best flavor.
5. – Use lemon juice to prevent discoloration (oxidization) of the fruit.
6. – It’s nice to leave the jam slightly chunky instead of pureed for an interesting texture. 

Commercial Pectins

Some pectins require that you cook the fruit first, and other’s don’t. The choice is totally your preference. 

Bernardin Pre-Sweetened Freezer Jam Pectin 

Ball Realfruit Instant Pectin,4.7 OZ(133g)

Freezer Containers: 

Bernardin Freezer Jars – Plastic – 8 oz

Ball Plastic Pint Freezer Jars with Snap-On Lids | 8-Ounces | 3-Count per Pack (1-Pack)

I hope I’ve convinced you on how easy it is to make your own Peach Freezer Jam! (or any fruit freezer jam, actually!). It’s really so satisfying to be able to preserve fruits that are perfectly ripe and in season! 

And hey, if you’ve decided not to make a freezer jam, there are tons of different fruit sauces you can make as well! I made this Pink Grapefruit Syrup that goes SO WELL on ice cream and other desserts! The syrup recipe linked here can be used not just for pink grapefruits but all kinds of fruits! 

When you make your own Peach Freezer Jam (or any other kind of freezer jam), I’d love to hear about it! Leave me a comment below or come on and join The Salty Pot’s Facebook group called “Frugal Ideas!!”. I’d love to see you there! 

Thanks so much for stopping by The Salty Pot today, and have a fantastic day!! 

**DON’T FORGET TO PIN THIS PEACH FREEZER JAM RECIPE TO YOUR FAVORITE PINTEREST BOARD TO SAVE AND USE FOR LATER!!**

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SUGAR FREE PEACH FREEZER JAM

Yield: 4- 250ml jars

Prep Time: 20 minutes

Total Time: 20 minutes

A super quick, small batch sugar free peach freezer jam! Have this fresh, juicy peach freezer jam in the middle of winter for breakfast, and it will transport you right back to those long summer days!

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Ingredients

• 4 cups of fresh, ripe, peeled peaches, chopped and pitted
• 1 packet of sugar free pectin, no-cook
• 1 tbsp lemon juice

Instructions

1. After peeling the peaches (look for the tutorial on my blog on how to peel peaches), cut and chop the peaches (removing the pit), and place them in a large pot/bowl.
2. Mash the peaches with a potato masher or anything that will crush the fruit. Leave some of the fruit in small chunks if you want the texture of the peach in the freezer jam.
3. Add the pectin. Mix in and stir for 3 minutes. (according to the package I used. Check your package for directions). The mixture should thicken up slightly.
4. Transfer to containers, leaving PLENTY of headspace for freezing. Read notes below.
5. Will stay good in the freezer for up to 3 months, or the refrigerator for up to 3 weeks.

Notes

Tips To Make It Right: 

1. - When filling your containers to freeze, be sure to leave 1" space to allow for expansion.
2. - Using glass to freeze is fine, but be sure to leave even more space in the jar to allow for expansion so the glass doesn't shatter.
3. - I prefer to use freezer safe, BPA free, containers to freeze my jams.
4. - Use only fresh, ripe, in-season fruit for the best flavor.
5. - Use lemon juice to prevent discoloration (oxidization) of the fruit.
6. - It's nice to leave the jam slightly chunky instead of pureed for an interesting texture. 

Did you make this recipe?

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