Peach Jam Recipe (& Printable Labels)

Our posts contain affiliate links.  If you make a purchase after clicking on these links, we will earn a small commission.  You don’t pay a cent more than you would otherwise, since that would be tacky!  See our full disclosure policy {here}.

TGIF, everyone!  We’re at the end of a super delicious peach season here in North Carolina, and we have enjoyed our fill of juicy fresh peaches and all of the awesomeness that accompanies them, like peach cobbler, peach ice cream, peach milkshakes, and so on…

When I stopped in at the farmer’s market last Saturday, the lady who runs the peach stand told me that this was probably their last weekend, and then the season would be over.  She gave me a great deal on about five pounds of peaches so I could get some jam made.

I make freezer jam a couple of times a year, with strawberries and peaches (my strawberry recipe is here).  I make the strawberry jam in the spring when they’re in season, and of course that means late summer for the peaches.  I’ve always preferred freezer jam to cooked recipes because the taste is so fresh and the color is prettier, but of course you have to have room to store it in your freezer until it’s time to eat it.  I have a chest freezer in the garage, so that’s not an issue for us.

I use the recipe in the Sure-Jell box, and it’s never failed me yet (I use the regular, not the sugar free).  Here it is:

I made two batches and wound up with plenty to freeze and plenty to give away–they’re great hostess gifts!  I love to add a pretty label to the jars before I gift them; you can use Avery.com or PicMonkey to design labels (or just use these).  Click {here} to download the PDF, and then you can print them on Avery #22830 2.5″ round labels {available at the office supply store or here}.

Since this is freezer jam and you don’t have the process the jars to seal the lids, you can use any jar (I like to save pretty ones throughout the year).  I run them through the dishwasher first to be sure that they’re absolutely clean.  I also buy {these} Ball jars (they’re 8 oz. so they’re just the right size for gifts AND for the labels I made); you can usually find them at the big box stores, but also online.  The labels will fit any of the wide-mouth jars, if you want to use pint size instead.

 
The best part about freezer jam (besides the fact that it’s SO EASY) is that it tastes so fresh and delicious!

This is a great activity for kids who are learning to cook, and I guarantee they’ll love the results.  Spoon some over vanilla ice cream or blend it in a milk shake for dessert–yum!

And if you’re not making jam this week, then here’s a graphic to pin for later:

Enjoy–and thanks for stopping by!