When Life Hands You Peaches…Make Peach Jam! Immediately!

Peach Jam

I had an entirely different post planned for today (it was AWESOME…but now you’re going to have to come back tomorrow to find out what it was! lol)…but I completely forgot that my friend Bonnie was going up north to buy peaches this weekend and dropped them off this morning. So I found myself with 1/2 a bushel of BEAUTIFUL fresh-picked peaches in a box on my kitchen counter! Nothing to do but make JAM!

I have made Peach NO-COOK Freezer Jam the last couple of years that we enjoy all winter long! I have made the cooked kind a few times in the past but personally, I like the freezer better (it has a much fresher look and taste to it that I like) AND it’s SO MUCH easier to make!  No cooking required. Don’t get me wrong…making jam is still a fairly involved (and somewhat exhausting) proposition…especially when you’re making a lot of it!  But I have a trick that makes the hardest part (all that PEELING!) as easy as peach PIE! :-)

I first learned about this trick while helping my Mom can tomatoes from her garden. It wasn’t until last year (and after laboriously peeling dozens and dozens of peaches the “hard” way) that I realized the same technique could be used for peaches!

I call it POT SHOCKING! (The technical term is “blanching”….but that’s not as fun!) :-)

First throw the peaches in a big pot of BOILING WATER….count to THIRTY…then remove and immediately dump into a big bowl of ICE WATER.  How’s THAT for shocking?!  Peaches don’t know what hit them because after about 3 minutes in the ice water their skin practically FALLS off all by itself.  NO exaggeration! It’s actually kind of fun….because it’s soooooooooooooo easy.  Within a few minutes you have a beautiful bowl of perfectly peeled peaches.

***This also worked BEAUTIFULLY when I tried it on potatoes! ***

The rest of the process is pretty straight-forward.  The most important thing to remember is to FOLLOW THE INSTRUCTIONS on the particular brand of pectin you are using. This year I actually tried a new product…a LIQUID pectin from Sure Jell.   And it may be too soon to tell, but I think this MAY be my Best Batch Ever!   I’m pretty happy about how the whole thing turned out.

Problem….I still have a LOT of peaches left! lol.  I think I’m going to have a POT SHOCKING party tomorrow, peel and slice the rest of the peaches and freeze them for future smoothies or what not. I’ve been looking into the best way to do that…and so far I’m thinking this is the best method.  Do you know of a better one?  I’d love to hear about it!

Kitchen Staples 24

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  1. says

    I love that you make this so easy. I never learned anything about these things.
    And I’m excited to see that you live in Utah. I live in Cottonwood Heights…S.L.C.,
    so I know where up North is and what wonderful fruit you can get there. Also, I’m
    quite sure I got something from you on another pinterest pin just a day or two ago.
    It’s so nice to meet you… what fun !!


  2. Dacia says

    So what is your recipe for no-cook freezer jam? The recipe itself is not mentioned or linked above…bummer!

    • says

      Dacia…I usually follow the directions that come with the box of pectin I buy. Here is the recipe from their website:

      You will need:

      2-1/4 cups finely chopped peaches (about 2 lb or 5 med)
      2 Tbsp lemon juice
      4-1/2 cups sugar
      3/4 cup water
      6 Tbsp Ball® Real Fruit™ Classic Pectin
      5 Ball® Plastic (8 oz) Freezer Jars or 8 oz half pint glass jars with lids and bands

      1.) COMBINE prepared fruit* with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
      2.) COMBINE water and Ball® Real Fruit™ Classic Pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.
      3.) ADD cooked pectin mixture to fruit mixture stir for 3 minutes.
      4.) LADLE freezer jam into clean Ball® freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year

      *To Prepare Peaches: Peel and pit finely chopped.

  3. says

    I have a comment about peach jam….I love white peaches and do not know if any of your readers eat them or have even heard or know about them but they are a beautiful sight! Their color is very pretty whitish skin with touches of rosy pinkish highlights and the taste is definitely not like their counterparts…very mellow and different to say the least, but some don’t like them…anyway, I digress here…my point is I had wanted to preserve some of these in a jam….but to no avail….I tried both methods and for some unknown reason they cannot be used in either….I ev3en wr4ote and called Certo and Sure Jell with no help…so I just wanted to add that little tidbit to those who LOVE these beautiful fruits! Thanks so much for all your GREAT things you have given us!!!