This tropical Peach Pineapple Freezer Jam has the freshest, fruitiest flavor and goes great on toast or scooped over vanilla ice cream!
Sweet and delicious Peach Pineapple Freezer Jam is so easy to make and never loses its fresh and fruity flavor. You can enjoy fresh pineapple and ripe juicy peaches year-round with this easy-to-make jam that keeps in the freezer for up to a year!
YOUR NEW FAVORITE JAM
I used to stick with my favorite classic, raspberry preserves until I gave this amazing Pineapple Peach Freezer Jam a try. This jam somehow manages to elevate a piece of toast to a culinary masterpiece and don’t even get me started on what it can do to a scoop of ice cream!
OTHER RECIPES TO SERVE WITH PEACH PINEAPPLE JAM
- Fresh Peach Ice Cream – These two recipes together make an unstoppable team!
- Pineapple Bread – This sweet pineapple loaf is a treat by itself, but trust me when I say this freezer jam takes it to the next level.
Fruit: I use an 8-ounce can of pineapple chunks in juice and 5 medium-sized, ripe peaches. To prep the peaches, I lightly peel them, leaving most of the skin on, before pitting and cutting them into chunks. If you prefer to use fresh pineapple you absolutely can.
Pectin: You’ll need one 1.75-ounce box of powdered pectin to make this jam.
Sugar: Make sure to have 4 cups of good old-fashioned granulated sugar on hand.
HOW TO MAKE PEACH PINEAPPLE FREEZER JAM
STEP ONE: Start by lightly peeling the peaches, removing the pits, and cutting them into quarters or chunks. Strain the juice from the canned pineapple chunks and add them to a food processor along with the peach chunks. Pulverize the fruit chunks until they’re pureed to the texture you prefer.
STEP TWO: Transfer the peach and pineapple puree to a medium saucepan along with the box of pectin and bring it to a boil over medium-high heat. Next, add 4 cups of granulated sugar and continue to stir for a minute over the heat.
STEP THREE: Once the Peach Pineapple Freezer Jam is ready, remove it from the heat and stir it regularly for another 5 minutes. Pour the mixture into clean, sterilized jam jars while still hot.
STEP FOUR: Allow the jam to cool to room temperature before placing the sealed jars into the fridge or freezer. If refrigerating, allow the jam to set overnight before serving.
TIPS FOR SUCCESS
- Don’t completely peel the peaches because this recipe relies on the additional pectin found in the fruit skin.
- Don’t worry if the jam consistency is a little bit thinner than you’re used to. This is totally normal for freezer jam!
- Once jarred, allow the jam to cool to room temperature before placing it in the fridge or freezer for storage.
WHAT IS FREEZER JAM?
Freezer jam is simply jam that hasn’t gone through any canning process. Freezer jam needs to be stored in the freezer or fridge and has a shorter shelf life than traditional jam. This homemade peach and pineapple freezer jam can be made in just 15 minutes and maintains the freshest fruit flavors! The best things aren’t made to last forever!
HOW LONG DOES PEACH PINEAPPLE FREEZER JAM LAST?
This delicious jam can be stored in the freezer for up to 1 year! Just remember to allow it to cool to room temperature before sealing it and placing it in the freezer. When you’re ready to defrost it, simply place it in the fridge and let it defrost overnight. This Peach Pineapple Freezer Jam will last up to 3 weeks in the fridge.
OTHER TROPICAL TREATS
- Banana Coconut Bundt Cake
- Strawberry Pineapple Salad
- Buttery Coconut Bars
- Pineapple Bundt Cake
- Peach Cobbler
- Peach Iced Tea
- Remove a little bit of the peach peels, remove the pits, and quarter each peach. (It is important to get the additional pectin found in the skin of the peaches.)
- Add the peach quarters and pineapple chunks to a food processor. lock the lid in place and puree to your desired chunkiness.
- Transfer puree into a medium saucepan. Stir in the powdered pectin and bring to a boil over medium-high heat.
- Once boiling, add in the sugar and stir regularly for about 1 minute. Remove the pan from the heat and stir for about 5 minutes to cool the jam.
- Pour the hot jam into 8-ounce freezer-safe mason jars. Be sure to leave 1/2-inch of space at the top and then place a lid on each jar.
- Let the jars sit for 24 hours on the counter. (This will seal the jars as the jam cools.) Use immediately or store in the fridge for up to 3 weeks. You can freeze the jam for up to 1 year. Thaw a jar of frozen jam in the fridge overnight before using.
- This recipe makes 56 ounces of jam. You’ll need fourteen 4-ounce mason jars or seven 8-ounce mason jars to store it all.
- Make sure your mason jars are freshly sterilized or washed with hot water before filling.