Sugar Free Peach Freezer Jam is the very best tasting peach jam around. Those juicy peaches are made into a condiment that goes well on toast, ice cream, scones, pork recipes and even a gorgeous holiday ham!
And what’s best about this peach jam recipe is that it’s made with no added sugar so it’s the perfect peach recipe for anyone wanting all those sweet summer peach flavors without all the added sugars that usually end up disguising the true flavor.
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NAILING THE SUGAR FREE PEACH FREEZER JAM
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.
Read on to discover the simplest, most practical peach freezer jam recipe, just how it’s made into a no sugar added jam, along with some really helpful tips and tricks to make sure you nail it the very first time!
Peaches – Use fresh peaches that are ripe with no blemishes. If they have a lot of soft spots, or smell fermented, throw them in the compost. You can use clingstone or freestone types of peaches.
Sugar Free Freezer Pectin – Look below for brand specifics and options.
Lemon juice – try to use freshly squeezed lemon, but if it’s not available, bottled real lemon is acceptable.
Making Your Fruit Freezer Jam Right
- Choose ripe peaches: I cannot stress how important it is 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.
In the same vein, you don’t want to use peaches that are under ripe. They will not be juicy or as sweet as they can potentially be. If you’re unsure, take a peek at this article on how to choose the perfect ripe peaches for your jam.
- Peeling the peaches: Spending the time on peeling those peaches will pay off in the long run. It’s an optional step, but I feel the peels create an unpleasant texture in your peach preserves. I have a tutorial on an easy way to peel peaches!
- Mash the peaches: If the peaches are ripe enough you won’t have to. They will readily break down by being mashed with a potato masher. If you’re peaches aren’t quite as juicy, heat them slowly under low heat to help extract some of the juices from it.
- Add the pectin: Read the directions on the brand name that you use, but most no cook pectins just require that you add it to the fruit and mix well.
- 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.
- Jar the Jam: 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. 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:
- Saskatoon Berry
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:
- – When filling your containers to freeze, be sure to leave 1″ space to allow for expansion.
- – 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.
- – I prefer to use freezer safe, BPA free, containers to freeze my jams.
- – Use only fresh, ripe, in-season fruit for the best flavor.
- – Use lemon juice to prevent discoloration (oxidization) of the fruit.
- – It’s nice to leave the jam slightly chunky instead of pureed for an interesting texture.
Some pectins require that you cook the fruit first, and other’s don’t. The choice is totally your preference.
I hope I’ve convinced you on how easy it is to make your own Sugar Free 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!!
- 4 cups of fresh, ripe, peeled peaches, chopped and pitted
- 1 packet of sugar free pectin, no-cook
- 1 tablespoon lemon juice
- 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.
- 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.
- 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.
- Transfer to containers, leaving PLENTY of headspace for freezing. Read notes below.
- Will stay good in the freezer for up to 3 months, or the refrigerator for up to 3 weeks.
Tips To Make It Right:
- - When filling your containers to freeze, be sure to leave 1" space to allow for expansion.
- - 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.
- - I prefer to use freezer safe, BPA free, containers to freeze my jams.
- - Use only fresh, ripe, in-season fruit for the best flavor.
- - Use lemon juice to prevent discoloration (oxidization) of the fruit.
- - It's nice to leave the jam slightly chunky instead of pureed for an interesting texture.
Nutrition Information:Yield: 34 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.