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Easy Peach Pineapple Freezer Jam

When summer fruits begin to arrive in such abundance don’t miss the opportunity to make a batch of homemade  Easy Peach Pineapple Freezer Jam for a bite of sunshine year-round.

Easy Peach Pineapple Freezer Jam

Easy Peach Pineapple Freezer Jam Recipe

What’s the best pectin to use for freezer jam? In short pectin is a thickener used for the freezer jam. In an effort to enjoy canned goods with little fuss, I set about to find a super simple way to freeze some of our favorite fruits as jam. In doing so, I looked at the different types of pectin on the market i.e. classic, low sugar, liquid and instant pectin to see how each performed during the canning process. Please note that the different types of pectin, or thickener used to make jellies and jam are not interchangeable.  So, don’t substitute a different type of pectin using this same freezer method and amount. I also want to mention that there are differences between traditional canning of  jam and freezing jam.  I tested several methods, and finally settled on this one I found on the Ball website and adapted it for making freezer jam using instant pectin.


Easy Peach Pineapple Freezer Jam

How to Make the Best Easy Peach Pineapple Freezer Jam Recipe

  • Ingredients you’ll need to make homemade Peach Pineapple Freezer Jam: Granulated sugar, instant pectin, fresh peaches, pineapple, lemon juice, lemon zest and almond extract. Please note, this recipe uses instant pectin.
  • Kitchen gadgets you’ll need: Clean mason jars or freezer safe containers, a large heavy bottomed saucepan, a sharp knife and cutting board, food processor, peach pitter, a ladle, measuring cups and spoons, a large spoon or spatula for stirring.
  • When making freezer jam it’s imperative that you use fresh ripe peaches and pineapple that are free of  bruising and imperfections. Peaches should be firm, not hard when gently squeezed. Fresh pineapple should be golden and free of excessive green on the skin. That could mean that it’s not ripe and ready for use.
  • Cleanliness is important when making any jam but especially for freezer jam as it skips the water bath of traditional canning. Wash the jars with hot soapy water and dry thoroughly or clean using your dishwasher with heated dry.
  • Don’t overfill the jars. When filling the jars with the peach pineapple freezer jam, leave at least 1/2-inch of head space to allow for expansion. You can also use freezer safe plastic containers, if you prefer.
  • This recipe requires no cooking. That’s right, no cooking on the stove due to using instant pectin.  If you prefer using classic pectin, cooking is required and you can read more about that here on the Ball website.
  • This peach pineapple jam will keep in the refrigerator for up to 3 weeks for immediate use.
  • Can I use apricots in place of peaches for this jam? Yes, you can.
  • You can store this Peach Pineapple Freezer Jam frozen for up to one year.
  • To use, thaw frozen jam in the refrigerator and enjoy fresh summer fruit jam anytime you like.

Easy Peach Pineapple Freezer Jam

What Kind of Glass is Best for Freezer Jam?

It’s best to use glass that is classified as borosilicate glass or tempered glass for both freezing and heating food. It’s important to handle the jars in such a way to avoid thermal shock. This simply means, allow jars to be cool not hot, when placing into the freezer and thaw foods frozen in glass in the refrigerator. This will be a much more gentle way to change the temperature and avoid shocking the glass. When in doubt, check the packaging or label on the jars you intend to use.  After 24 hours the peach pineapple jam should thicken to look like this:


Southern Style Bread Recipes to Serve with Freezer Jam

This easy freezer jam can be served in any way you like. It’s particularly delicious on:

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5 from 1 vote

Easy Peach Pineapple Freezer Jam

Prep Time25 minutes
Resting on counter1 day
Course: Appetizer, Breakfast, brunch, Condiment, Jam
Cuisine: American
Keyword: easy-peach-pineapple-freezer-jam
Servings: 6 8 oz Jars
Calories: 682kcal
Author: Melissa Sperka


  • 4 cup granulated sugar
  • 12 Tbsp instant pectin
  • 4 cups peaches peeled pitted and finely chopped [Approximately 8 medium]
  • 2 cup fresh pineapple 1/2-inch chunks
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp lemon zest
  • 1/4 tsp pure almond extract
  • 6 8 oz jars or plastic freezer containers


  • In a clean medium size bowl, mix together the granulated sugar and pectin.
  • Pulse the peach and pineapple chunks in a food processor until finely chopped.
  • Add the chopped peaches,pineapple chunks, lemon juice, lemon zest and pure almond extract. Stir for 3 minutes until the sugar has completely dissolved. Let stand for 10 minutes.
  • Ladle into the clean jars or plastic containers leaving 1/2-inch of head space. Wipe clean and seal tightly.
  • Let sit for 24 hours on the counter.
  • Use immediately storing chilled for up to 3 weeks or freeze for up to 1 year.


Containers with straight sides work best for freezing.


Serving: 1jar | Calories: 682kcal | Carbohydrates: 178g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 269mg | Fiber: 5g | Sugar: 147g | Vitamin A: 368IU | Vitamin C: 37mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Would this work with no pectin? Just using sugar and the fruit? Or would the pineapple keep it from gelling?

  2. 5 stars
    I would like to water bath processe. What do you think? Most of the recipes I’ve seen call for different kinds of pectin for the different procsses.

  3. hi serena can I purchase regular pectin cook this jam and put it in sealed jars not in the freezer

  4. Thank you for this recipe. I love pineapple and peaches. I have made Strawberry freezer jam and it is great for so many things. It is so fresh, I use it for a topping for cheesecake. My Mom liked it on ice cream. This will be fabulous on scones, biscuits, cheesecake or ice cream. Fresh peaches are still in the store, so I am glad I found this recipe now. I really love your website.

  5. I know this recipe was posted a while back, but I was wondering if it would turn out if I used Splendid or Stevia. I am diabetic.

    1. Hi Helen, I consider all of my recipes current as they rotate regularly through my kitchen. I haven’t tried a lower sugar version of this freezer jam so, I’m not sure how to advise you. If you try it, let me know how it goes.

    1. I make this as the recipe is written. If you’ve had success using jello I suppose you could, it’s your call.

  6. I purchased all the ingredients tonight, but, I am confused now with the ‘instant pectin’ ingredient … I purchased a few boxes of Certo liquid pectin — one box has two pouches that are 85 mL (just over a third of a cup) each … Did I purchase the correct pectin? and if so, how much of this do I use? Hope to hear from you soon as I don’t want the fruit to go bad lol xo

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